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Instant Pot Black Beans with Chorizo | Mommy's Home Cooking

Instant Pot Black Beans with Chorizo

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. 
Course Side Dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 199kcal


  • 2 tablespoons oil (vegetable, canola, or avocado)
  • 1 yellow onion about 1 cup, quartered
  • 6 garlic cloves, peeled
  • 7 oz. cured Spanish chorizo, sliced (see notes)
  • 1 cup bell pepper, diced (I used green and red)
  • 16 oz. black beans, soaked and rinsed (see notes)
  • 4 cups chicken stock
  • Salt and black pepper to taste
  • Fresh cilantro leaves, chopped (optional)


  • Place the oil, onion, and garlic in a blender, or a small food processor, and blend until smooth. Set aside.
  • 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 bell peppers and sauté with the chorizo for 2 more minutes. Using a slotted spoon remove chorizo and peppers from the pot, leaving most of the fat released from the chorizo in the pot.
  • Add onion mixture to the pot and cook for about 2 minutes, stirring constantly. Add soaked beans and stock. 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.
  • Select "Sauté" on the Instant Pot and adjust to normal. Add the chorizo and bell pepper to the pot; mix to combine. Let it simmer for 5 minutes. Taste and add salt and pepper, if necessary. Simmer for 2 more minutes. Press "cancel".
  • Garnish with cilantro and Serve.

To Soak the Beans:

  • Rinse the black beans under running water. Take out dirty, pebbles and broken beans.
  • In a large bowl add the beans and 8 cups of water and let them soak for 4 hours or overnight. Beans will swell to at least twice their dry size.
  • Discard the soaking water and rinse the beans again.


For this recipe, you have to use cured Spanish chorizo, which you can find with other ready-to-eat cured meat products like salami. I usually buy it at Wegmans or World Market. It can also be bought online at Amazon.
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.
I highly recommend soaking the beans the night before, but if you are pressed for or forgot to do it, you still can make this recipe without pre-soaking them, just increase the Instant Pot cooking time from 20 minutes to 40 minutes and add 2 more cups of liquid.
Store leftovers in the refrigerator in a covered container up to 4 days. You can also freeze them in an airtight container for up to 3 months.
Looking for more Instant Pot recipes?


Calories: 199kcal | Carbohydrates: 7g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 479mg | Potassium: 286mg | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 16.9mg | Calcium: 15mg | Iron: 0.8mg