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Instant Pot Chipotle Black Beans | via veggiechick.com
Easy, Gluten Free, Instant Pot, Nut free, Oil free, Side dishes, Under 400 calories, Vegan Basics, Vegan Recipes

Instant Pot Chipotle Black Beans

Canned beans, schmanned beans. Nothing is better than cooking your own DRY beans from scratch. These Chipotle Black Beans are SO easy to prepare in your Instant Pot and the flavors out perform any can of beans. It’s a win-win.

Instant Pot Chipotle Black Beans | via veggiechick.com

To make these delicious homemade chipotle black beans, first set your Instant Pot to the Sauté function. It will heat up quite quickly so make sure you have your onion and garlic prepared.

Add the onion and garlic and sauté for 4-5 minutes (no oil needed), or until the onions are translucent. Add the water/vegetable broth, dried black beans and all spices. Stir and then press Stop on the Instant Pot so you can reset it.

Immediately set it to the Bean/Chili button (or Manual/Pressure Cook works too) and set the time to 35 minutes. It will start to build pressure at this time and after pressurized, it will cook for 35 minutes. After cooking, it will need to sit for awhile to release pressure (mine took about 15 minutes).

Instant Pot Chipotle Black Beans | via veggiechick.com

The beans will be sitting in some liquid; taste to make sure they are cooked through. Use a handheld strainer to remove the beans from the pot. Taste and if desired, add a little more chipotle powder and stir.

Instant Pot Chipotle Black Beans | via veggiechick.com

Enjoy these beans as a side to any Mexican dish, or add them to salads, rice or any type of grain.

Instant Pot Chipotle Black Beans | via veggiechick.com

Try using these black beans as a substitute for canned in the following recipes:

Black Bean Oat Burgers

Skinny Shiitake-Black Bean Burgers w/ Spicy Aioli (Vegan)

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Instant Pot Chipotle Black Beans

Instant Pot Chipotle Black Beans | via veggiechick.com

Canned beans, schmanned beans. Nothing is better than cooking your own DRY beans from scratch. These Chipotle Black Beans are SO easy to prepare in your Instant Pot and the flavors out perform any can of beans.

  • Author: Christin McKamey
  • Prep Time: 5
  • Cook Time: 35
  • Total Time: 40 minutes

Ingredients

  • 1/2 medium Spanish yellow onion, diced
  • 3 garlic cloves, minced
  • 3 cups water (or unsalted vegetable broth)
  • 1 cup dried black beans*
  • 2 teaspoons cumin powder
  • 1 teaspoon Spanish paprika
  • 1/2 to 1 teaspoon chipotle powder (adjust for spiciness)

Instructions

Set the Instant Pot to Sauté. Add the chopped onion and garlic (no oil needed). Sauté for 5 minutes, stirring occasionally, or until onions are translucent.

Add water or vegetable broth, black beans and all spices. Press Stop to reset and then press the Bean/Chili button (or Manual/Pressure Cook) and set the time to 35 minutes. The Instant Pot will start to build pressure and after pressurized, it will cook for 35 minutes. After cooking, it will need to set for awhile to release pressure (about 15 minutes).

The beans will be sitting in some liquid; taste to make sure they are cooked through and desired spiciness. If desired, add a little more chipotle powder and stir. Use a handheld strainer to remove the beans. Makes 3 cups.

Notes

*If using soaked beans, reduce cooking time by 10-15 minutes. These beans will keep 4-5 days in an airtight container in the fridge.

*You can also double the ingredients in this recipe. Cook the same time- 35 minutes.

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Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

10 Comments

  • This recipe looks delicious, however I do not have an insta-Pot. How do you adjust this recipe for a regular stove or slow cooker?

    Reply
    • Hi Akasha, You can boil the beans instead. 1 cup dry black beans to 4 cups water, and it takes roughly 1 hour to 1 hour and 20 minutes (and if the beans are soaked, it will decrease the cooking time by about 25%). Once the beans are cooked, you could add in the sautéed onions and spices. =)

      Reply
  • This has been my go-to black bean recipe! I’ve been using this recipe for a few months and cook black beans almost weekly (always using the instant pot). I follow the recipe exactly (using vegetable broth) and everyone is very happy with the results every time. I also like that it doesn’t use any meat or meat broth to cook the beans. It took a surprising amount of searching to find a plant-based black bean recipe. Thank you so much for sharing! Now I need to check out your other recipes. 🙂

    Reply
    • Yay, thanks Michelle! That makes me so happy. Glad you were able to find a plant-based black bean recipe that you love. =) <3

      Reply
  • Doubled the recipe in IP. Added 2 small cloves and 2 bay leaves to pot…Worked out well…Cheers!

    Reply
    • Thanks Max, so glad you like this recipe! =)

      Reply
  • Thanks Christin for this awesome recipe. These really are the best black beans I have ever eaten.
    Please keep your great recipes coming.

    Reply
    • Aww thanks Monica, that’s so sweet. And appreciated! Glad you love them. =)

      Reply
  • I had a bag of Kidney beans in the pantry, so I substituted them for the black beans and doubled the recipe, and it worked out great. I use the kidney beans on my salads. New to the instant pot and didn’t know the button or the ratio, but the dried kidney beans are much better than the canned ones. Thank you for posting this recipe, as I’m going to buy a bag of black beans for the patties. Sounds very good too – ordered a spice grinder for the flax seeds..

    Reply
    • Thanks Keith. So glad it worked out for you with kidney beans. Sounds great, I’ll have to try that! =)

      Reply

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