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Spicy and hearty, these Instant Pot Chipotle Black Beans are a crowd pleaser! They’re easy to make too – all you need is 5 simple ingredients.
5 Ingredients and an Instant Pot are all that stand between you and this smoky, spicy, bliss. Okay, maybe bliss doesn’t = Beans for everyone. Regardless, these Instant Pot Chipotle Black Beans are delicious!
While I love my Instant Pot, I mostly just use it to batch-cook large amounts of Beans and/or Grains. I love how I can cook soft, flavorful, and delicious pulses in a fraction of the time, and for a fraction of the cost!
I typically make a large batch of a different Bean every week as a sort of Meal Prep and will throw a photo of them up on my Instagram Story for good measure. The ingredients tend to vary from week to week, and I often just use whatever herbs and spices I have on hand. So many of you ask me for the recipe though! Therefore, I decided to hone down on one of my go-to flavor combos and put it up on the blog for ya 🙂
These Chipotle Garlic Black Beans are spicy, smoky, and tasty — just how I like ’em! Each ingredient is purposefully chosen to deliver maximum flavor with minimum effort. We have:
- Black Beans because, duh 😉
- Chipotle Peppers in Adobo, for a great smoky and spicy zing
- Crushed Garlic for an additional hint of spice, and because it pairs with Chipotle so well!
- Vegetable Broth, to infuse even more flavor to our pulses
- and some Fresh Lime Juice to round things out at the end.
Simply throw everything in your Instant Pot, set it, and forget it! I love to cook a big batch at the beginning of the week and eat them in Burrito Bowls, Tacos, Salads, or even on top of some Vegan Nachos.
Also, if you (1) forgot to soak your beans, or (2) don’t have an Instant Pot — don’t worry! I’ve got you covered in the recipe notes 😉
If you’re looking for more Instant Pot Bean recipes, you’ll also love these Instant Pot Refried Beans and this Instant Pot Black Bean Soup!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintInstant Pot Chipotle Black Beans
Spicy and hearty, these Instant Pot Chipotle Black Beans are a crowd pleaser! They’re easy to make too – all you need is 5 simple ingredients.
- Prep Time: 20 minutes
- Cook Time: 10 Minutes
- Total Time: 30 minutes
- Yield: 6 Servings 1x
- Category: Main
- Method: Instant Pot
- Cuisine: American
Ingredients
- 14 oz dried Black Beans, soaked in water overnight
- 3 cloves Garlic, crushed
- 3 cups Vegetable Broth
- 3 Chipotle Peppers in Adobo (from a can)
- 2–4 cups Water
- Juice of 1 Lime
Instructions
- First, drain your soaked Black Beans and give them a good rinse. Place them into the metal container of your Instant Pot along with the Garlic, Vegetable Broth, and Chipotle Peppers.
- Add enough Water to the Pot so that there is around 2″ of free water above the Beans. Close the Instant Pot, set the dial to sealing, and cook on Manual High pressure for 10 minutes.
- Let the Instant Pot naturally release pressure for 5 minutes, then carefully set the lid to venting and manually release pressure.
- Remove the Chipotle Peppers from the liquid – they should be floating at the top. Carefully drain most of the liquid from the Beans (I like to leave a little behind, so they don’t dry out in the fridge), then return them to the Instant Pot. Stir in the Lime Juice, and add any extra Salt to taste, if necessary. (Note: I like to finely dice the cooked Chipotle Peppers and mix them in with the Lime Juice to really make things spicy).
- Serve as desired. Refrigerate leftovers in an airtight container for up to 7 days.
Notes
- If you forgot to soak your Black Beans, add an additional 3 cups of Water to the iPot and cook for 30 minutes instead.
- Stovetop Instructions: Drain and Rince 3 cans of Black Beans, then add them to a pot with the Garlic, Vegetable Broth, and Chipotle Peppers. Add enough Water to just cover the beans; bring everything to a simmer over medium-low heat, then reduce the heat to low and simmer for an additional 10-12 minutes. Drain the excess liquid, stir in the Lime Juice, and serve as desired.
Keywords: instant pot beans, instant pot black beans, pressure cooker beans, chipotle garlic black beans, chipotle garlic beans
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these beans are way more delicious than they should be- I make these often- def spicy if you use all 3 chiles and mix them back in-
That’s great! Thank you, Kristen.
Please consider adding nutritional information to your (amazing) recipes. Thanks!
My more recent recipes include nutrition info. If you’d like the nutrition info for this recipe in particular, you can plug the ingredients into any online nutrition calculator 🙂
Hey thank you it looks great, can you add a line to the veggi broth ? thank you:)
Here is a recipe for homemade vegetable broth
Most flavorful instant pot black beans, I’ve ever made. Super easy to make as well! Thank you for the wonderful recipe!
★★★★★
You’re welcome, Jill!
I love this recipe! It is my first success with cooking beans in my Instant Pot. The timing of cooking and pressure release prevented beans that were either too hard or just mushy. Great spices too!
★★★★★
So happy it turned out great, Glenn! Thank you for the feedback.
These are the tastiest and simplest black beans I have ever made! Goes perfect with bowls and salads. The lime and Chipotle combo is perfection.
★★★★★
I made this, along with your cilantro lime rice recipe (and a copycat sofritas recipe) on Sunday night for meal prep & by Tuesday night it was gone. My chipotle obsessed, non vegan boyfriend said this meal Is the best I’ve ever made and asked me to make more for dinner on Tuesday. He asked me to make a double batch JUST FOR HIM. I was worried I was going to be the only one eating it all week because he usually gets tired of things after 1-2 days. NOPE!!! Now my family is also obsessed and asked for me to make some for them. It’s only Wednesday and I am making this for the 3rd time. Moral of the story, this + your cilantro lime rice is delicious. Thank you Caitlin.
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Yay, that’s so awesome! I’m glad everyone is enjoying it!
Hey I don’t have access to Chipotle peppers here in the UK , would I be able to use Chipotle paste instead for flavouring?
The paste should work fine! You may need to do a little experimenting on how much to use, and it might be a personal preference thing as well. If you ever are able to get a hold of the chipotle peppers in adobo, try them out for sure!
Oh my god this was incredible. I had this with white rice and avocado. Also added some Cholula hot sauce. It was SOOO good, I definitely want to try it with sour cream when I can. I will be using the rest for breakfast tomorrow with eggs!
★★★★★
So glad you liked it!
I’ve been following you YouTube for months now and this is the first recipe I’ve actually made, but it wont be last! I used a slow cooker and made a double batch (going to freeze some!) Soaked my beans for approximately 10 hours, and combined the ingredients in the slow cooker, cooked it on low for 7 hours and wow, they are delicious! I didnt even have lime on hand and I’m loving the smokey and spicey flavor! Keep up the great work 🙂 love from Canada!
Glad you liked it! Thanks, Sam!
Hi Sam, could I ask you in which store I can get all the ingredients for this recipe? I am from Toronto. Thamk you.
Can we use a crock pot? That’s usually how I cook my beans but would o still add all the ingredients in with them?
★★★★★
Hi Becky! You could simmer some canned beans in the crock pot, but I’m not sure about cooking from dry
I just did this recipe successfully in the crockpot using dried beans that had been soaked overnight, then 10 hours on low! Delicious!!!
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Yay! Happy to hear you liked it!
So yummy! The only way I can eat beans now!
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thanks, Kimberly!
These had such a great flavor! It’s so hard trying not to eat the whole batch all at once ????
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Hi! I’m so excited to make these black beans after seeing your newest chipotle bowl recipe! I have one quick question: on the stovetop instructions, I says use 3 cans of blackbeans… are you suggesting can over dried for stovetop? If we prefer to buy dry beans to use less waste, can we prep them the same way as iPot? Thanks! All of my black beans turn out bland, and I love everything I make from you!
Hi Blaire – yes, you can use dry beans as well! I would suggest soaking them overnight. They will probably take 60-90 minutes to cook on the stovetop, and you may need to add extra water x
This recipe looks amazing!!
I don´t know if this is right place to put a recipie suggestion or if you even want suggestions in the first place, if you don´t then just don´t read the rest of this comment.
I was wantering if you could make a post about your favorite fry dips, i recently adopted Frydayand i´m loving it!
Thanks for all the awesome recipes!
Frida