Instant Pot Mexican Black Beans. Black beans in broth, Mexican style, with no soaking necessary thanks to pressure cooking.
- 1 pound dry black beans, sorted and rinsed
- 1 medium onion, halved
- ¼ teaspoon fennel seeds (or a dried avocado leaf or sprig of epazote)
- 1 bay leaf (or a dried avocado leaf or sprig of epazote)
- 6 cups water
- 2 teaspoons fine sea salt
- ¼ teaspoon baking soda (optional)
- Crumbled queso fresco (or farmer's cheese)
- Minced cilantro
- Everything in the pot: Stir the sorted and rinsed dry black beans, onion, fennel, bay leaf, salt, baking soda, and water into an Instant Pot or other pressure cooker.
- Pressure cook the beans for 35 minutes with a Quick Release: Lock the lid and cook on high pressure for 35 minutes in an Instant Pot or other electric pressure cooker (use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot), or for 30 minutes in a stove top pressure cooker. Quick release the pressure.
- Serve: Unlock the lid, and discard the onion and bay leaf. If you have the time, set the pot to sauté mode and simmer the beans, uncovered, for 15 minutes to thicken up the bean broth. Serve the beans with their broth, sprinkle each bowl with a little cheese, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side dish
- Method: Pressure Cooker
- Cuisine: Mexican
Keywords: Instant Pot Mexican Black Beans, Pressure Cooker Mexican Black Beans