Rinse dry beans in cold water thoroughly. Discard any unfavorable beans.
Using the sauté function on the Instant Pot, sauté the onion, garlic and jalapeno (omit for less spicy beans), in oil until soft and translucent, about 3-4 minutes.
Add in spices and sauté for an additional minute.
Add in rinsed beans, 5 cups vegetable broth, bay leaves and stir. To prevent a burn notice, be sure to scrape the bottom of the Instant Pot with your Instant Pot to make sure none of the spices are stuck.
Twist on lid and cook beans on manual high pressure for 45 minutes. Make sure valve is set to seal. It will take the pot 15-20 minutes to come up to pressure before it begins cooking.
After 45 minutes, naturally release pressure for 25 minutes. When the screen reads "L25," release any remaining pressure and carefully remove lid and remove bay leaves.
Optional: Squeeze lemon and lime juice over beans to taste (I like to do about 1/2 a lemon and lime each but adjust to your personal preference). Add additional salt at this time as well, if desired.
Serve immediately or allow to cool completely for later use. The leftover liquid will thicken considerably once cooled.
Slow Cooker
Rinse dry beans in cold water thoroughly. Discard any unfavorable beans.
In a stovetop skillet, sauté the onion, garlic and jalapeno (omit for less spicy beans), in avocado oil until soft and translucent, about 3-4 minutes.
Add in cumin, chipotle powder, paprika, nutmeg, kosher salt, and pepper. Sauté for an additional minute.
Add sautéd onion, garlic, jalapeno and spices from the skillet into your slow cooker along with the rinsed beans, 6 cups vegetable broth and bay leaves and stir.
Cook on high pressure for 6-8 hours, or until beans are soft and tender. Time needed will vary depending on your slow cooker (I cook the full 8 hours).
Optional: Squeeze lemon and lime juice over beans to taste (I like to do about 1/2 a lemon and lime each but adjust to your personal preference). Add additional salt at this time as well, if desired.
Serve immediately or allow to cool completely for later use. The leftover liquid will thicken considerably once cooled.
Storage
Store in an airtight container in the refrigerator for up to 5 days. To freeze, divide between 16 ounce jars and freeze for up to 6 months. One 16 ounce jar will be about equivalent to 1 can of black beans from the grocery store. Thaw in refrigerator for 24 hours before needed.
I like to store the beans in any remaining cooking liquid as it thickens over time and makes the beans more flavorful and creamy! Chipotle Mexican grill does this as well.
Notes
Disclaimer: This recipe is only inspired by Chipotle Mexican Grill's beans and is not the authentic restaurant version.
Slow Cooker Beans Disclaimer: Do not cook these beans on "low" in the slow cooker or substitute the black beans for red kidney beans.Beans need to be cooked over 212 degrees Fahrenheit in temperature for 30 minutes to break down Phytohaemagglutinin, a known gastrointestinal toxin. My slow cooker reaches close to 300 degrees Fahrenheit on the "high" setting. Test the temperature of your slow cooker with a thermometer during cooking to ensure it reaches a safe cooking temperature or use the Instant Pot method when in doubt.
Note about the spiciness: Chipotle black beans have a slightly spicy underlying flavor to them from the chipotle powder. I like adding a 1/2 jalapeno for additional spice to our beans, but this is completely optional and only recommended if you enjoy spicier foods. Chipotle does not use jalapeno in their beans. Omit the jalapeno in addition to the chipotle powder if you do not like spice.
This recipe is written for dry beans that have not been soaked. If you choose to soak the beans ahead of time, you will need to adjust the cook time and water used considerably. I have not tested this and cannot recommend.
Note that the slow cooker method calls for 1 additional cup of vegetable broth. This is because it steams far more than the Instant Pot.
This recipe was developed in a 6 qt. Instant Pot. If you use a different size Instant Pot or a different brand pressure cooker, you may need to adjust cook time to suit your specific model.
Slow cooker machines also vary greatly. Check your beans after 6 hours, but I usually need to cook for the full 8 hours.
If doubling the recipe: Use the same cook time, and double all ingredients. If using Instant Pot method, use 9 cups water instead of 10.