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Smashed Mexican Black Beans with melted cheese on top
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5 from 1 vote

Instant Pot Smashed Black Beans

The combination of the Instant Pot, and dried Black Beans is a match made in heaven! With the Instant Pot, you can cook the unsoaked dried beans in 30 minutes. Instant Pot Smashed Black Beans are creamy, spicy, and oh so easy to make. On top of that, they're absolutely delicious. 
Prep Time15 mins
Cook Time30 mins
Time to depressurize30 mins
Total Time1 hr 15 mins
Course: Cinco de Mayo, Side Dish
Cuisine: Cinco de Mayo, Mexican
Servings: 6 servings
Calories: 262kcal
Author: Chula King


  • Instant Pot


  • 2 cups (16 ounces) dried black beans, rinsed, drained, and picked over
  • 1 medium onion, peeled and cut into quarters
  • 1 jalapeño pepper, spine and seeds removed, and chopped
  • 4 cloves garlic, minced
  • 1 ½ teaspoon Kosher salt
  • 1 teaspoon dried cumin
  • ½ teaspoon freshly ground black pepper
  • 4 cups low sodium chicken broth
  • 1 cup water


  • Combine all ingredients in Instant Pot. Cover, making sure that the steam vent is closed. Select Bean/Chili. This setting is for 30 minutes on normal pressure.
  • At end of cooking cycle, allow Instant Pot to depressurize normally. Remove lid. Stir to combine ingredients.
  • Remove about 1 cup of liquid; set aside.
  • Process beans with immersion blender, until smooth. If necessary add reserved liquid to desired consistency.
  • Season to taste.
  • Yield: 6 servings.


Calories: 262kcal | Carbohydrates: 46g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Sodium: 636mg | Potassium: 1170mg | Fiber: 11g | Sugar: 3g | Vitamin A: 84IU | Vitamin C: 18mg | Calcium: 99mg | Iron: 4mg