These Instant Pot Black Beans with Chorizo are hearty, satisfying, and incredibly flavorful! They’re quick and easy to make and perfect for feeding a crowd. Serve them on their own, or as a side dish to complete any meal.
My Favourite Black Bean Soup!
This is hands down the best Instant Pot Black Beans with Chorizo recipe I’ve ever made!
My family LOVES black beans as much as I do, so I make them frequently. They’re super popular in Venezuela. I guess because they are very cheap, they are available all year long, and like most beans, they are a good source of protein and nutrients. Plus, black beans are extremely versatile. You can use them to make soups, side dishes, and burger patties or add them to salads, tacos, burritos, quesadillas, and arepas, the possibilities are seemingly endless.
These Instant Pot Black Beans with Chorizo are:
- Hearty,
- Full of flavor,
- Easy and quick to make
- and SOO delicious.
Beans, in general, can sometimes take a while to cook when made from dried beans, right?
Well… not when you use your Instant Pot! Thanks to the IP’s magic, cooking beans takes just 20 minutes for soaked beans and 40 minutes for no-soaked beans.
Can I make beans in the Instant Pot without pre-soaking them?
Yes, to do so just increase the Instant Pot cooking time from 20 minutes to 40 minutes and add 2 more cups of liquid.
What is the difference between Mexican chorizo and Spanish chorizo?
Mexican chorizo is usually sold uncooked (raw), either in a casing or loose. It can be found with other raw meats or sausages at the grocery store. Spanish chorizo is a ready-to-eat dried and cured sausage in a casing. They come in different versions: smoked or unsmoked, and may be sweet or spicy.
Spanish chorizo will look similar to this ↓ ↓ ↓
You are going to love this Instant Pot Black Beans with Chorizo recipe! If you have any leftovers, reheat them in a skillet with a little bit of butter the next day. YUM!
Happy Cooking!!!
More Bean Recipes You’ll Love!
- Quick & Easy Baked Beans (with Canned Beans)
- Easy Drunken Beans (Frijoles Borrachos)
- Easy Instant Pot Baked Beans
- Browse more recipes…
❤️ Love what you see? JOIN my Private Baking Club. Also, Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Instant Pot Black Beans with Chorizo
Ingredients
- 2 tablespoons oil (olive oil, vegetable, canola, or avocado)
- 7 oz. cured Spanish chorizo, sliced (see notes)
- 1 cup yellow onion , diced
- 1 cup bell pepper, , diced (I used green and red)
- 6 garlic cloves , peeled and minced
- 60 oz. (4 cans 15oz / 425 g each) black beans, , rinsed and drained (see notes for dried beans)
- 3 cups chicken or vegetable stock
- Salt and black pepper to taste (I use 1 teaspoon of salt + 1/4 teaspoon of pepper)
- Fresh cilantro leaves, chopped (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Stovetop (canned beans):
- In a large pot, heat the oil over medium high heat. Add sliced chorizo and saute for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes.
- Stir in the drained black beans and stock. Turn the soup to low-heat and let simmer, parcialy covered, stirring occasionally, for 25 -30 minutes. Taste and add salt and pepper, if necessary. Simmer for 2 more minutes.
- Garnish with cilantro, if desited. Ladle the soup into bowls and serve warm with desired toppings.
To Soak the Beans (If using dry beans):
- Rinse the dry black beans under running water. Take out dirty pebbles, stones, debris, or broken beans.
- In a large bowl, add 16 oz of dry black beans and 8 cups of water and let them soak for at least 4 hours or overnight (better). Beans will swell to at least twice their dry size.
- Discard the soaking water and rinse the beans again.
Pressure Cooker (if using dry beans):
- Select "Sauté" on the Instant Pot and adjust to more. Add sliced chorizo and cook for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes.
- Add soaked beans and stock to the pot. Mix to combine. Secure lid and close pressure-release valve.
- Select "Beans" adjust to 20 minutes. When the time is over, carefully release the pressure turning the valve to "Venting". Then, carefully remove the lid.
- Taste and add salt and pepper, if necessary. Simmer for 2 more minutes. Press "cancel".Extra Tip: For a creamier soup, once the beans are very soft, use an immersion blender to blend the soup until it is thick and creamy, leaving some beans whole.
- Garnish with cilantro, if desited. Ladle the soup into bowls and serve warm with desired toppings.
Slow Cooker (if using dry beans):
- In a large pot, heat the oil over medium high heat. Add sliced chorizo and saute for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes. Transfer the mixture to the slow cooker. Note: if you slow cooker has a saute mode, you can do this step directly in your slow cooker.
- Add soaked beans and stock to the pot. Mix to combine. Place the lid on the slow cooker and cook on high for 6-8 hours (you want the beans to get VERY soft). Whe the beans are ready, taste and add salt and pepper, if necessary. Extra Tip: For a creamier soup, once the beans are very soft, use an immersion blender to blend the soup until it is thick and creamy, leaving some beans whole.
- Garnish with cilantro, if desited. Ladle the soup into bowls and serve warm with desired toppings.
- Prep ingredients before you start: Chop your onions, garlic, bell peppers, and chorizo before you begin cooking to streamline the process.
- Sauté for flavor: Don’t rush the step of sautéing the onions, garlic, and bell peppers. This helps develop their flavors and creates a rich base for the soup.
- Adjust seasoning: Taste the soup before serving and adjust the seasoning as needed with salt and pepper. Remember, you can always add more, but you can’t take it away!
- Got picky eaters in the house? Here’s a sneaky trick to get those veggies into their meals without them even knowing! Just toss the onions, garlic, and peppers into the blender with a splash of oil (about 3-4 tablespoons) and give it a whirl until it’s all smooth. Then, add this veggie-packed mixture to your sautéed chorizo. Voila! Your picky eater(s) won’t even be able to see those veggies sneaking into their meal! It’s like magic!
- Vegetarian option: Omit the chorizo and use vegetable broth instead of chicken stock for a meat-free version of this soup. You can add 1 teaspoon of smoked paprika to emulate the chorizo taste.
- Spicy kick: If you like things spicy, add a diced jalapeño or a pinch of red pepper flakes when sautéing the vegetables.
- Tex-Mex twist: Add a can of diced tomatoes with green chilies for an extra flavor boost and a touch of heat.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Can you make this in the crockpot instead? If so, how would you do it?
Hello Adrianne! Absolutely … follow the same step and cook on LOW for 8 hour or overnight. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Great recipe. I used unsoaked beans and added the extra liquid. I also added a can of diced tomatoes and reduced the chicken stock to five cups. I also used spicy Italian sausage rather than Chorizo. This will be one of my favorites.
YUM…It sounds amazing Tony! Thanks so much for trying my recipe and for taking the time to come back and let me know ?