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Instant Pot Black Beans With Spiced Fried Onions

Instant Pot Black Beans With Spiced Fried Onions

  • Author: Instant Pot Eats
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4-6 1x
  • Category: Main or Side
  • Method: Instant Pot
  • Cuisine: Tex Mex


These beautifully spiced Instant Pot black beans with caramelized onions are vegan and gluten-free and would make a fantastic filling for tacos, a protein-rich main with rice, or as a side dish.


  • 1 1/2 cups dried black beans
  • 2 vegetable stock cubes
  • 3 tablespoons olive oil
  • 25 g butter (about 2 tablespoons, or 2 more tablespoons of olive oil)
  • 1 large onion, peeled and diced or sliced
  • 1 teaspoon sea salt
  • 3 large cloves of garlic, finely diced
  • 10 cherry tomatoes, halved
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander seed powder
  • 1 teaspoon paprika powder
  • 1/2 teaspoon ancho chilli or other chilli flakes
  • 1 teaspoon dried oregano
  • To serve: fresh lime, guacamole or sliced avocado, rice, salad of choice, salsa or hot sauce


  1. Pre-soak the beans in slightly salted water for at least 2-3 hours before cooking. We like to do a double soak, where you refresh the water half way through, but that’s not essential.
  2. Rinse the soaked beans and add them to the pressure cooker pot. Add 4 cups of water as well as the vegetable stock cubes. Adding the stock flavors the beans during the cooking process.
  3. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press MANUAL (High Pressure) and set to 10 minutes. After 3 beeps the pressure cooker will start going.
  4. Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam.
  5. While the beans are cooking, heat 3 tablespoons of oil and half of the butter in a frying pan over medium heat. Add the onions and salt, and stir. Sauté over medium heat for 6 minutes, stirring a few times, until softened and golden brown.
  6. Add the garlic and tomatoes and cook together for 2 more minutes, stirring a couple of times. Finally, add the spices and oregano, stir through and add the butter (or more olive oil). Once melted, stir and remove from the heat.
  7. Once the beans are ready, strain through a sieve and return to the pan with the onions. Stir through and serve with fresh lime on the side. That’s it!


  • Serving Size:
  • Calories: 310
  • Sugar: 4 g
  • Sodium: 693.2 mg
  • Fat: 10.9 g
  • Saturated Fat: 3.6 g
  • Carbohydrates: 42.3 g
  • Fiber: 10.2 g
  • Protein: 13.5 g
  • Cholesterol: 10.8 mg

Keywords: Pressure cooking, Mexican,