How to make flavor-packed, no-soak Cuban-style black beans in a fraction of the usual time, using a pressure cooker and spices.

A bowl of black beans topped with fresh lime avocado and cilantro.

If you have an electric pressure cooker, you might have already discovered one of its best features — cooking dried beans from scratch in about an hour, without soaking or presoaking.

I don’t know why this is the most amazing thing ever, but after recently buying and falling in love with this Breville pot, it’s the bean cooking that turned out to be a huge revelation for my everyday cooking.

Canned beans are a pantry staple. I’ve been happily using them to make quick, dinners for years and years (and always will).

Cooking black beans in a pressure cooker

But have to tell you there really is a big difference between basic canned black beans and these super-tasty black beans cooked in a pressure cooker.

Because you season these beans with plenty fo spices and aromatics while they pressure cook (unlike canned beans which usually have no other seasoning aside from salt), they come out with tons of flavor and perfect texture. 

Instant Pot Cuban Mojo Black Beans

Pressure cooker versus stovetop

I used to have a stovetop pressure cooker and never felt successful cooking dried beans in it. They would either turn out like absolute mush or so undercooked that it took additional cooking (and re-pressurizing) to get them tender.

I think the reason a stovetop pressure cooker can be trickier to use is because it’s harder to moderate a consistent pressure versus an electric one, which is calibrated and programmed to specific temperatures.

And of course, you can always cook dried beans (that you first must remember to soak overnight!) in a big heavy pot after what seems like endless simmering.

Something about that process removes the spontaneity just a tiny bit. With an electric pressure cooker you really can just whip up a batch of black bean soup on a whim!

How can you not love that? The only dried bean I regularly make on the stovetop are chickpeas or cannellini beans, which I throw in my lunch bowls, or use to make homemade hummus.

A perfectly cooked black bean keeps its shape, but yields tenderly to the tooth and has a creamy texture inside when you take a bite.

Cook time: I tested different batches of black beans, and found that 45 minutes in the pressure cooker on high was the sweet spot. (Keep in mind that depending on the freshness of the beans you use, it could take an additional 5 or 10 minutes) 

For best results, buy your dried black beans at stores with a high turnover, or buy them online to ensure they’re fresh.

Bowls of pressure cooked black beans with garnishes.

Ratio of water to dried black beans

Pressure cookers tend to produce extra liquid at the end of cooking time due to condensation, which is great when you’re making soup. Otherwise the ratio of food to added liquid is important.

These Cuban-style black beans makes a pot of flavorful beans with a little liquid left in the pot after they’re cooked. They’re not dry, and neither are they too soupy or diluted with extra water.

I found that 4 cups of water to 1 pound of black beans was the amount that yielded winning results.

Seasoning for black beans

My seasoned beans have the full flavor inspired by Cuban mojo, which is based on lots of garlic and fresh citrus like lime and orange juice. The seasonings include other spices I enjoy, like cumin, paprika and chipotle pepper to give it some smoky depth.

You can use the beans in a recipe that calls for cooked or canned black beans, and they’d be also be perfect in Mexican-style dishes like tacos or burritos.

Instant Pot Cuban Mojo Black Beans
4.76 from 37 ratings

Pressure-Cooked Black Beans with Mojo Spice

Karen Tedesco
Make these incredibly tasty Cuban-style black beans seasoned from the inside-out in your Instant Pot or other electric pressure cooker. Serve the black beans with cooked rice, quinoa or other whole grain, topped with one or all of the garnishes.
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Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients
 

  • 3 tablespoons (45 ml) olive oil
  • 1 cup (160 g) chopped red or yellow onion
  • 6 chopped garlic cloves
  • 1 green jalapeño pepper, chopped
  • 2 teaspoons smoked or sweet paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon whole cumin seeds
  • 1-2 chipotle peppers in adobo sauce from a can, depending on your heat preference
  • Kosher salt * see note
  • 1 pound (450 g) dried black beans, picked over and rinsed
  • 2 bay leaves
  • ¼ cup (60 ml) fresh orange juice
  • 2 tablespoons (30 ml) fresh lime juice
  • 4 cups (1 l) water
  • Sliced avocado

Garnish ideas – use one or all!

  • Thinly sliced sweet white onion
  • Chopped scallions
  • Chopped fresh cilantro
  • Lime wedges
  • Fresh crumbled cheese such as feta, goat cheese or quest fresco
  • Plain yogurt or sour cream
  • Hot sauce, I love this one

Equipment

Instructions
 

  1. Press the "saute" button on an electric pressure cooker and preheat on high heat. Once the interior pot is hot, add the olive oil and onion. Cook, stirring frequently, until the onion is softened, about 3-5 minutes. 
  2. Stir in the garlic, jalapeño, paprika, oregano, cumin seeds, chipotle and 1 tablespoon salt (see note below) and stir until fragrant and the spices are coated in oil, about 30 seconds.
  3. Add the black beans, bay leaves, orange and lime juice and the water. Secure the lid of the pressure cooker and cook on high for 45 minutes, allowing the pressure to release naturally.
  4. Taste the beans and season with additional salt, if needed.
  5. Serve the beans in bowls with cooked rice, quinoa or other whole grain. Top with desired garnishes and enjoy.

Notes

  • Pressure cooker brands can vary regarding cook time. I recommend that you read the instructions for your pot before starting this recipe.
  • If your dried black beans have been sitting on a shelf for a while they may take longer to cook. If your beans aren’t tender in 45 minutes, secure the lid of the cooker and cook for an additional 5-10 minutes.
  • I use Diamond brand kosher salt. If you’re using Morton kosher or regular table salt, reduce the amount to 2 teaspoons.
  • For reference, one 15-ounce can of black beans yields 1 3/4 cups beans. This recipe makes about 7 cups cooked beans.
  • The cooked beans will freeze well for up to a month.

Nutrition per serving

Calories: 261kcal Carbohydrates: 40g Protein: 13g Fat: 6g Sodium: 11mg Fiber: 10g Sugar: 3g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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