This recipe is built around dried black beans cooked with a simple mix of spices and just enough liquid to bring everything together in the Instant Pot. The flavour comes from chilli, cumin, and garlic, with a small amount of heat from cayenne and jalapeño. It’s a straightforward way to cook beans that are useful on their own or as part of a larger meal.
Why this recipe works
- Uses dried beans for better texture and value
- Simple spice base gives solid flavour without effort
- Hands‑off once cooking starts
- Works across multiple meals
Instant Pot Spicy Black Beans
Soft, lightly spiced black beans with enough liquid to keep them versatile for everyday use.
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Servings 5
Ingredients
- 250 g dried black beans
- 1 small jalapeño chopped
- 1¼ tsp chilli powder
- ⅝ tsp garlic powder
- ⅝ tsp ground cumin
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ¼ tsp black pepper
- 300 ml vegetable broth
- 300 ml water
- Juice of ½ lime optional
- Fresh coriander optional
Instructions
- Rinse the black beans thoroughly using a fine mesh strainer.
- Add the beans and all remaining ingredients (except lime juice and coriander) to the Instant Pot.
- Seal the lid and cook on High Pressure for 30 minutes.
- Allow a natural pressure release for 20 minutes, then open the lid.
- Stir the beans – there should be some cooking liquid remaining. Drain slightly if needed.
- Stir through lime juice and coriander if using, then serve.
Variations & substitutions
- Skip jalapeño for a milder version
- Increase cayenne for more heat (or add a scotch bonnet to kick it up a further notch!)
- Use stock only for a richer flavour
Storage & leftovers
Keeps for up to 5 days in the fridge and freezes well. The texture holds up well after reheating. This is a great recipe for batch cooking.