Pressure cooker, Side dish
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Instant Pot Chipotle Beans

Cooked black beans in an orange bowl with a jar of chipotles behind it, and the text Instant Pot Chipotle Beans below
Instant Pot Chipotle Beans

When I’m not busy being a food nerd, I’m a Science Fiction and Fantasy nerd. (I’m sure this is a shock to all of you.) One of my favorite authors is Ursala Vernon; her Clockwork Boys series were , and she mentioned “Chipotle Beans” on Twitter a while back. I immediately thought “What a great idea!” Instant Pot Chipotle Beans, here we come.

So I made a batch – saute some aromatics, add chipotle, cook the beans in my magic bean cooker, the Instant Pot. They were fantastic…and it looks like I’m not the only one to think so. It turns out, Ursula’s husband Kevin got the recipe from the Instant Pot Electric Pressure Cooker Cookbook. Which, I’m ashamed to say, has been on my Kindle for over a year now, but I never got around to opening it up. In other words, special thanks to Laurel Randolph’s cookbook for indirectly inspiring this recipe…

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Cooked black beans in an orange bowl with a jar of chipotles behind it

Instant Pot Chipotle Beans

  • Author: Mike Vrobel
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 cups of beans 1x


Instant Pot Chipotle Beans. Spicy black beans, from dried, in about an hour thanks to pressure cooking.


  • 1 pound dried black beans, sorted and rinsed
  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • ½ teaspoon fine sea salt
  • 1 tablespoon diced chipotle en adobo with sauce (or 2 teaspoons chipotle powder)
  • 6 cups water
  • 1 teaspoon fine sea salt


  1. Sauté the aromatics: First, sort and rinse the beans. Heat the vegetable oil in the Instant Pot over Saute mode adjusted to high until the oil is shimmering. (Medium-high heat in a stovetop PC). Add the onion and garlic to the pot, sprinkle with the ½ teaspoon sea salt, and then add the diced chipotle. Sauté until the onion softens, about 5 minutes, scraping the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of onion.
  2. Everything in the pot: Stir the rinsed beans into the pot, pour in the water, and then add 1 teaspoon sea salt.
  3. Pressure cook for 35 minutes with a quick pressure release: Lock the lid and pressure cook on high pressure for 35 minutes in an Instant Pot or other electric pressure cooker, or for 30 minutes in a stovetop pressure cooker. (On the Instant Pot, use the Manual or Pressure Cooking setting, and set the cook time for 35 minutes.) When the cooking time is over, quick release the pressure in the pot. Remove the lid, tilting it away from you to avoid any hot steam. Serve.


  • I like to quick release the pressure on these beans. The sudden boil roughs up the beans and releases starch, thickening the cooking liquid. If you can’t get to the pot right away, that’s fine – you can use a natural pressure release, or release the pressure when you’re ready to serve.
  • If you want to speed up the pressure cooking, soak the beans overnight. Drain the beans, then use the recipe as written, but cut the cooking time to 15 minutes at high pressure (still with a quick release). I don’t bother soaking – it’s quick enough with un-soaked beans.


  • Category: Side dish
  • Method: Pressure Cooker
  • Cuisine: Mexican

Keywords: Instant Pot Chipotle Beans, Pressure Cooker Chipotle Beans

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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My other Instant Pot Pressure Cooker Recipes

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Filed under: Pressure cooker, Side dish


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


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