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Instant Pot Black Beans Recipe (No Soak, Vegan)

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No Soak Instant Pot Black Beans are high in fiber and protein, loaded with vegetables, great for tacos. These easy no soak Mexican black beans are made with chilis, peppers, onion, and spices. Perfect to meal prep, make ahead, or batch cook!

These black beans are a perfect pantry staple dinner, and a great way to use those extra dried beans you have in your cupboard. I love batch cooking a big pot of these beans on the weekend to use in lunches and dinners throughout the week. 

vegan instant pot black beans for tacos burritos or queso mexican black beans pressure cooker recipes no soak

We’ve been making this recipe for about 4 years now, and I haven’t bought canned black beans since! Cooking perfectly spiced beans in the Instant Pot couldn’t be easier or quicker.

These spicy black beans in the instant pot are perfect for any meal. Add them to vegan Huevos Rancheros for breakfast, a burrito bowl for lunch, or accompanying sheet pan fajitas for dinner!

These beans are fantastic in Black Bean OmeletsQuinoa Salad with Black Beans, or Black Bean Shakshuka. Hearty simple black beans to add to your next Meatless Monday, Taco Tuesday, or any night of the week.

These Instant Pot Black Beans Are:

  • Spicy
  • Herby
  • Filling
  • Delicious
  • Great to meal prep, batch cook, or make ahead!
  • Vegan
  • Gluten Free
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Easy Vegan Black Bean Recipes

This vegan Mexican black beans recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.

What’s In This No Soak Mexican Black Beans Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

  • Cilantro, Green Onions, Jalapeno 
  • Dried black beans, no soaking ahead of time
  • Canned Green Chilis
  • Diced Tomatoes – or crushed or fresh tomatoes if desired.
  • Fresh Lime Juice
  • Cilantro
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Instant Pot No Soak Mexican Black Beans for Easy Meal Prep

Of all my kitchen appliances, and I mean ALL of them, my Instant Pot pressure cooker is my most-used! I cook everything in it from beans and legumes, to soups and pasta dishes.

You can get Instant Pots in many sizes, but I like my 8-quart model, which is ideal for batch cooking and meal prep. It also has a quicker pressure-release feature which saves me even more cooking time.

I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.

Do I Need to Soak Black Beans Before Cooking Them in the Instant Pot?

No need to soak your beans! The pressure cooker perfectly cooks them without needing them to soak in water overnight.  I cook all my beans in my Instant Pot, and never soak them before hand. 

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More High Fiber Black Bean Recipes You’ll Love!

Black Bean Soup with Avocado Recipe (Vegan, Gluten Free)

Black Bean Queso Dip Recipe (Vegetarian, Gluten Free)

Mango Chili with Black Beans Recipe (Vegetarian, Gluten Free)

Black Bean & Pumpkin Quesadilla Recipe (Vegetarian, Gluten Free)

Black Bean Coconut Soup Recipe (Vegan, Gluten Free)

Share These Spicy Instant Pot Black Beans For Tacos

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vegan instant pot black beans for tacos burritos or queso mexican black beans pressure cooker recipes no soak

Instant Pot Black Beans

Kelly Jensen
No Soak Instant Pot Black Beans are high in fiber and protein, loaded with vegetables, great for tacos. These easy no soak Mexican black beans are made with chilis, peppers, onion, and spices. Perfect to meal prep, make ahead, or batch cook!
5 from 4 votes
Prep Time 5 minutes
Cook Time 45 minutes
Course Dinner, Main Course, Side Dish
Cuisine Mexican
Servings 8
Calories 207 kcal


  • 1 lb dried black beans no soaking required
  • 1 sweet onion finely diced
  • 4 cloves garlic minced
  • 1 bell pepper chopped
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 6 ounce can green mild chiles
  • 1/4 teaspoon Sea Salt
  • 3 1/2 cups water
  • Juice of 1 lime about 1-2 tablespoons
  • 1/2 cup fresh chopped cilantro


  • Add the black beans, onion, garlic, bell pepper, paprika, cumin, chilis, salt, and water to the Instant Pot.
  • Cook on Manual/Pressure Cook on High for 25 minutes. Wait an additional 15 to 20 minutes for pot to naturally release. This allows the beans to cook for a few extra minutes.
  • Once the float valve has gone down naturally, carefully open the lid.
  • Add the lime juice and cilantro, and stir to combine!



Calories: 207kcalCarbohydrates: 38gProtein: 13gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 83mgPotassium: 904mgFiber: 9gSugar: 2gVitamin A: 498IUVitamin C: 21mgCalcium: 82mgIron: 3mg
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Posted in Breakfast, Dinners, Favorites, Gluten Free, Instant Pot Recipes, Lunches, Make Ahead, Meal Prep, Mexican, One Pot Recipes, Side Dishes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes


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