Instant Pot Cafe Rio Black Beans–from dried beans to cooked and seasoned in less than 45 minutes (no soaking required!). These black beans will be a hit at your next Mexican dinner.
Instant Pot Cafe Rio Black Beans
These Instant Pot Cafe Rio black beans are seriously my favorite black beans of all time. I love the crockpot version of these dried black beans so I thought I’d give them a shot in my pressure cooker.
First off, I can’t believe how quickly dried beans can get cooked in the Instant Pot. It’s really amazing. Second, I didn’t pre-soak the dried black beans because unlike red beans you don’t have to. I’m usually in favor of soaking beans (if I remember to) just because I feel that the texture turns out better. If you do decide to soak your beans you’ll only need to set the timer on your Instant Pot for 10-15 minutes and you probably don’t need to add as much water (but it doesn’t hurt if you do).
For this recipe I set the timer to 23 minutes. The manual says to cook dried black beans for 20-25 minutes. I didn’t want my beans to be firm or crunchy so I opted to cook on the higher end of that range. My pot took about 10 minutes to come to pressure and then I let the pressure naturally release for another 10 minutes. So the total time on this recipe was 43 minutes. Not bad for DRIED BEANS! Seriously though. That is amazing.
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What Instant Pot Did You Use?
For this Instant Pot Cafe Rio Black Beans recipe I used this Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. It’s 6 quarts, so the same size as most slow cookers. It cost me around $80 on Amazon.
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- 1 cup dry black beans (rinse them in a colander and pick out any rocks/dirt)?
- 4 cups water
- 1 1/2 Tbsp chicken bouillon
- 2 Tbsp dehydrated onion flakes
- 7 garlic cloves, peeled or 2 tsp garlic powder
- 3/4 tsp salt
- 1 bay leaf
- Red wine vinegar, to taste
- Add all ingredients to the Instant Pot except the red wine vinegar.
- Cover and turn the valve to sealing. Press manual and push the timer to 23 minutes (if your beans are older you may want to cook for 25 minutes and if your beans are soaked you can cook for 15 minutes).
- When the timer beeps let the pressure release naturally for 10 minutes or so and then press the valve to venting.
- Remove the lid and add in some red wine vinegar to taste. I added in a couple tablespoons.
- Serve on salads, with rice, or with Mexican food. Store in an airtight container in the fridge for up to one week.
I used my 6 quart Instant Pot for this recipe.
–>>Click here for the SLOW COOKER VERSION of this recipe<<–
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