For my birthday a few weeks ago, I received an Instant Pot pressure cooker. True confession: I bought the Instant Pot when it was on sale over the summer, hid it in my closet, and gave it to my husband to give to me on my birthday. Gift-giving often works out best for us this way.
I am still in the pressure cooker learning phase, but I have made a few things that my family really loves. These spicy black beans have definitely become a family staple. In the last 5 weeks, I have made them 3 times, and everyone cheers to see them on the table again. I never expected such a great reaction to a bean side dish!
These beans are flavored with chipotle peppers and various smoky spices. We like them on the spicy side, but if you want a little less heat, just scale back on the chipotles.
These beans (and yogurt making) have totally made the Instant Pot worth it. I love being able to start with dried beans and have a delicious dish in a little more than an hour. And No Soaking! No need to plan the night before. The total prep time for this recipe is less than 5 minutes (or as long as it takes you to chop an onion and measure some spices).
Maybe we will actually be able to eat our way through all of the dried beans in our basement now.
I also made these once using dried pinto beans, and they were delicious too.
UPDATE: I recently bought a different brand of black beans and they took longer to reach the same level of softness. I have updated the recipe to reflect the longer possible cooking time.
RECIPE:
Instant Pot Chipotle Black Beans
1 Tbs olive oil
1 large onion, diced
4 garlic cloves, minced
1 tsp smoked paprika
1 tsp ground coriander
1 tsp salt
½ tsp black pepper
½ tsp cumin
1 bay leaf
1 quart chicken broth
1 can mild diced green chiles, undrained
1 lb dried black beans**
2 canned chipotle peppers, finely chopped plus 2-3 Tbs adobo sauce
*adjust for desired spiciness
Chopped Cilantro, for garnish
Set the Instant Pot to Sauté. Add the oil, chopped onion, and garlic. Sauté for 5 minutes with the lid off. Stir in dry seasonings and cook for 1 additional minute.
Add broth, green chiles, black beans, chipotle peppers and adobo sauce.
Press Cancel to reset. Place the lid on the pot, with the valve in the “Sealing” position. Press the Bean/Chili button (or Manual, high pressure) and set the time for 50-60 minutes. After the beans cook, let the pressure release naturally (about 30-40 minutes).
Remove lid and stir beans. Remove bay leaf. Taste and add additional salt, if necessary. If beans are soupy, use a slotted spoon to serve. Beans will thicken with time. Garnish with cilantro.
Total Cook Time: about 90 minutes
**Notes:
-I used to always cook these for 50 minutes, but I recently bought a different brand of black beans and they took longer to reach the same level of softness (about 60 minutes).
-You can also use small dried white beans or pinto beans
NoEmptyChairs.me
No Empty Chairs 
Loved your yummy recipe 🙂
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I can’t live without the pressure cooker I was given as a gift over 20 years ago. While I was learning to use it my go to guide was Lorna J. Sass’s Great Vegetarian Cooking Under Pressure. She’s updated the book in a most recent printing but it’s a treasure trove of information that I still turn to today.
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That looks like a great resource. I will have to check it out. Thanks!
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I’ve made your recipe twice now – the second time was because my teenage son ASKED for them! The beans turn out delicious and we use them in burritos and burrito bowls. Thanks for sharing the recipe!
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I’m so glad your family likes them. I was surprised how much my kids love them too. They actually cheer when they see them on the table.
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I live the Instant Pot and this recipe is a keeper.
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