Instant Pot Black Beans for Tacos Recipe

Introduction

These Instant Pot black beans are packed with bold flavors and perfect for tacos or as a hearty side dish. With a smoky chipotle and warming spices, they cook quickly to tender perfection. This recipe makes a delicious and nutritious addition to any Mexican-inspired meal.

Ingredients

• Olive or vegetable oil, for cooking
• ½ medium onion, any color
• 1 chipotle in adobo sauce, chopped
• 1 tbsp garlic, minced
• 1 tsp fennel seeds
• 1 tsp dried cumin
• 2 tsp dried oregano
• ¼ tsp dried coriander
• ½ tsp smoked paprika
• 1 cup (200 g) dried black beans
• 1 ¾ cups (415 ml) vegetable broth (use 2 cups for a soupier texture)
• Salt and pepper, to taste (about ½ tsp salt recommended)

Instructions

1. Step 1: Set the Instant Pot to SAUTE. Heat a little oil, then add the onions and cook until soft.
2. Step 2: Add garlic and fennel seeds and cook for a few moments until fragrant.
3. Step 3: Stir in the dried cumin, oregano, coriander, smoked paprika, chopped chipotle, and a scoop of the adobo sauce. Mix for a few seconds without letting the spices burn. Add a little broth if the mixture sticks.
4. Step 4: Add the dried black beans along with salt and pepper. Pour in the vegetable broth.
5. Step 5: Seal the Instant Pot and cook on the BEAN or HIGH pressure setting for 40 minutes.
6. Step 6: Allow a natural pressure release for 20 minutes before opening the lid.
7. Step 7: Check the beans for softness. Mash partially with a potato masher or immersion blender if you prefer a thicker texture.
8. Step 8: Serve the beans in tacos or as a side dish with your favorite Mexican meals.

Tips & Variations

• For extra smoky flavor, add a small piece of smoked jalapeño or a dash of chipotle powder.
• Use vegetable broth with low sodium to better control the saltiness.
• Try blending half the beans for creamier refried-style beans while keeping some whole for texture.
• Add corn or diced tomatoes after cooking for additional flavor and color.

Storage

Store cooked black beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to soften. They also freeze well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to soak the black beans before cooking?

No soaking is necessary with the Instant Pot. The pressure cooking softens the dried beans perfectly in about 40 minutes.

Can I use canned black beans instead?

Yes, but reduce the cooking time significantly. For canned beans, simply saute the aromatics and spices, then stir in the drained beans and warm through for a few minutes.

Instant Pot Black Beans for Tacos Recipe

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★★★★★

4.8 from 52 reviews

• Author: Naomi
• Total Time: 1 hour 10 minutes (including natural release time)
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This recipe for The Best Instant Pot Black Beans for Tacos offers a quick, flavorful way to prepare tender and seasoned black beans using an Instant Pot. Infused with smoky chipotle, aromatic spices, and a medley of dried herbs, these beans make a perfect filling for tacos or a hearty side dish for Mexican-inspired meals. The beans are cooked under pressure, saving time while developing a rich, deep flavor and customizable texture.

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Ingredients

Scale 1x2x3x

Aromatics and Spices

• Olive or vegetable oil, for cooking
• ½ medium onion, any color
• 1 chipotle in adobo sauce, chopped (+ scoop of adobo sauce)
• 1 tbsp garlic, minced
• 1 tsp fennel seeds
• 1 tsp dried cumin
• 2 tsp dried oregano
• ¼ tsp dried coriander
• ½ tsp smoked paprika

Main Ingredients

• 1 cup (200 g) dried black beans
• 1 ¾ cups (415 ml) vegetable broth (or 2 cups for a soupier texture)
• Salt and pepper, to taste (recommend about ½ tsp salt)

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Instructions

1. Saute the aromatics and spices: Set the Instant Pot to SAUTE mode. Heat a small amount of oil, then add the chopped onion and cook until softened. Add garlic and fennel seeds, cooking briefly until fragrant. Stir in dried cumin, oregano, coriander, smoked paprika, chopped chipotle, and a scoop of adobo sauce. Cook just until combined, preventing spices from burning. Add a splash of broth if mixture sticks.
2. Add beans and seasoning: Incorporate dried black beans into the pot along with salt and pepper. Adjust salt accordingly based on the broth’s saltiness for balanced flavor.
3. Add broth and pressure cook: Pour vegetable broth over the beans and spices. Close the Instant Pot lid, seal the vent, and set to the BEAN or HIGH pressure setting for 40 minutes.
4. Natural release and texture adjustment: Once cooking completes, allow a natural pressure release for 20 minutes before opening the lid. Check the beans’ softness. You may leave them whole or mash slightly with a potato masher or immersion blender to thicken the liquid and achieve desired texture.
5. Serve: Use the cooked black beans as a filling for tacos or as a flavorful side dish in any Mexican meal.

Notes

• Use vegetable broth to keep this recipe vegetarian and enhance the flavor. You may substitute with chicken broth if not vegetarian.
• Adjust the amount of chipotle and adobo sauce to control the smokiness and heat.
• Soaking beans overnight is not required but can reduce cooking time if desired.
• For creamier beans, slightly mash after cooking.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Instant Pot
• Cuisine: Mexican

Keywords: Instant Pot black beans, black beans for tacos, Mexican side dish, pressure cooked black beans, vegetarian black beans, healthy black beans recipe