Side Dish | January 25, 2018

Pressure Cooker Seasoned Black Beans

Black beans. So many black beans in Costa Rica. Some smashed, some separate, some mixed in rice, some all by themselves. Some salty, some sweet. My personal favorite are the savory black beans, not completely mashed, mostly separated. Black beans can be a labor of love when having to soak and then boil for hours. Cooking them in the pressure cooker not only helps the processes speed up but also intensifies the flavor! Pressure cooker seasoned black beans are amazing!

An overhead shot of Pressure Cooker Seasoned Black Beans with sides in a bowl

One thing I noticed in Costa Rica is– no matter if the beans were savory or sweet– they always had bits of peppers in them. I completely understood why after we visited their fruit stands. Their country is rich in all kinds of delicious peppers! And when I made these beans with the peppers and seasonings of the country there was no question why they it. The beans come out delicious in flavor.

A collage image of different fruit and vegetables

How to make pressure cooker black beans

I like to start by dicing up my veggies and seasoning. That is the only work you will need to do for these bad boys it is SO EASY to make pressure cooker black beans but the flavor is so delicious you will never believe it was this easy.

I love using my vidal’s onion chopper when doing this. It cuts them up fast and uniform.

Ingredients for making Pressure Cooker Seasoned Black Beans on a chopping board

Start by sautéing the veggies in oil until they’re a little bit soft. Add in rinse beans and stir well. I love adding a piece of bacon the the beans. it helps bring a smokey, salty flavor to them. Then add broth and a little bit of water and cook for 35 minutes. I like to let my pressure cooker natural release when cooking beans to ensure they’re done. In the video below I walk you through all these steps.

An overhead shot of Pressure Cooker Seasoned Black Beans

After they’re done I like to remove a cup or two of liquid. I separate 1/3 of the beans and blend them to create a little bit of sauce with the seperated beans. Really feel this is the perfect texture! Remember the beans will thicken as it cools so leave the beans a little on the runny side and it will turn out exactly as desired. In the video below I walk you through all these steps.

A side shot of black beans in a white bowl

Now that you’ve made the best black beans in the world! Make the rest of the casado bowl to go with it!

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5 from 1 vote
Pressure cooker black beans
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

Flavor packed black beans made in a pressure cooker, a great side or addition to any Mexican dish.

Course: Side Dish
Cuisine: Mexican
Keyword: black beans side dish, pressure cooker beans
Servings: 12 people
Calories: 99 kcal
Author: Desarae
  • 2 cups dried black beans, rinsed
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 roma tomato diced
  • 1 bell pepper diced
  • 1 jalapeno diced
  • 1 bay leaf
  • 1 bacon slice
  • 4 cups broth
  • 2 cups water
  • 4 tbsp olive or avocado oil
  • 1 tbsp salt
  1. On saute setting add 4 TBS oil, onions, garlic, peppers, tomatoes, jalapeño bay leaf. Saute just until soft- a few minutes. Add bacon. 

  2. Stir in beans. Add broth,water and salt. Cook on high pressure for 35 minutes. Natural or slow release.

  3. Remove bay leaf before serving. If thicker beans are desired, remove 1-2 cups liquid. Separate 1/3 of beans and blend in blender until smooth. Stir back into beans. Beans will thicken as they cool. 

Nutrition Facts
Pressure cooker black beans
Amount Per Serving
Calories 99 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 1mg0%
Sodium 910mg40%
Potassium 151mg4%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 535IU11%
Vitamin C 15.6mg19%
Calcium 12mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.







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