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These hearty Instant Pot Mayocoba beans make for one of the most fulfilling meals. This dish will keep you full for hours since it is packed with fiber and protein. Serve over rice for a vegetarian meal or incorporate it into other recipes for a delicious side dish.
If you have been following Savor the Best for a while, you will know that one of our favorite uses for the Instant Pot is cooking dried beans. Instant Pot Pinto beans, red beans and ham, or Instant Pot black beans are a few of our favorites.
Mayocoba beans, also referred to as Canary, Peruano, or Peruvian beans, are known for their creamy consistency. Originating in Peru, the legumes have a mild flavor. These beans are typically ivory or pale yellow when dry but turn tan once cooked.
Their smooth, buttery texture works exceptionally well for preparing refried beans. You can also puree them with roasted veggies to make a delicious dip like our carrot hummus.
Mayocoba beans are also an excellent substitute for pinto beans in various Latin American dishes.
Why You Will Like This Instant Pot Recipe:
There are so many reasons to love these tasty mayocoba beans but to name a few:
- Simple and quick to prepare in the instant pot!
- Low-fat content and cholesterol-free.
- Very filling alone or as a side dish.
- It can be used as a base for so many dishes like soup or refried beans.
Ingredients Needed
This recipe only requires a few elements that you may already have on hand, such as broth or spices. Mayocoba beans are pretty easy to find at most local grocery stores or online retailers.
We used dry spices in this recipe which makes it a great pantry recipe that you can make any day of the week.
- Chicken or vegetable broth. You can even use water if you don’t have any broth but the broth will give the beans more flavor.
- Dry Mayocoba beans. Make sure the beans have not been sitting on the shelf for too long. If they are older than 5 years old then they may not get soft (no matter how much you cook them).
- Whole bay leaves. Fresh or dried bay leaves add a subtle earthy flavor.
- Ground cumin. We love the flavor of cumin with these beans.
- Garlic powder. Garlic powder is milder in flavor than fresh garlic and it has a mild hint of sweetness.
- Onion powder. Onion powder is less pungent than fresh onions but still add a great flavor to the beans.
- Salt. There is an old myth that salt will make your beans tough. That isn’t true. Salt actually helps the beans cook more evenly.
That’s all you need to make these buttery Instant Pot Mayocoba beans. Give them a try and let us know how you like them.
How To Make Instant Pot Mayacoba Beans:
These easy-to-make beans will be ready in no time if you follow the steps below:
- Rinse the dried beans and pick out any pebbles if you find them.
- Add everything to the pot. Seal the lid and make sure the valve is in the sealed position.
- Cook on high pressure.
- Let the Instant Pot release pressure naturally.
- Remove the bay leaves, taste the beans and add more salt if needed.
Check out our Instant Pot Adzuki beans too.
Chef’s Tips & Tricks for Recipe Success:
- Soaking the beans is optional. The Instant Pot will cook the beans quickly even if you don’t soak them.
- Feel free to switch up the spices based on your personal preference. Cayenne pepper, coriander, chili powder, and smoked paprika are all excellent additions to this recipe as well. This recipe for Instant Pot Mayocoba beans was made for flexibility.
Some Other Recipes We Are Sure You Will Love:
Instant Pot Lebanese braised green beans are a version of stewed beans in a rich, tomato broth. They are fast and easy to make in the pressure cooker.
Chipotle pork chili beans are hearty, warm, and filling. The spicy chipotle flavor adds a nice zip to the beans.
Good old fashioned baked beans just like grandma used to make. These are always a favorite at picnics.
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Instant Pot Mayocoba Beans
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Ingredients
- 4 cups broth, vegetable or chicken broth
- 1 pound dry Mayocoba beans, aka Canary beans
- 2 whole bay leaves
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Instructions
- Rinse the dried beans and pick out any pebbles if you find them.
- Optional step: cover the beans in salted water and let them soak for 8 hours.
- Add the broth, beans, bay leaves, cumin, garlic powder, onion powder, and salt. Seal the lid and make sure the valve is in the sealed position.
- Cook on high pressure for 45 minutes if unsoaked and 20 minutes if soaked.
- Let the Instant Pot release pressure naturally, about 15 to 20 minutes.
- Remove the bay leaves, taste the beans and add more salt if needed.
Notes
- Most dry beans have dust and sometimes pebbles mixed into the package. Rinse them well and sort through them to make sure there are no pebbles.
- If you want to soak the beans first, place them in a large bowl and cover them with cold water. Place them in the fridge for 8 to 12 hours. Drain and rinse them before cooking.
- Old beans that have been sitting on the shelf for longer than two years will take much longer to cook. If your beans are older than 5 years, they may not soften up completely even with extra cooking time.
- Once cooked, store them in the fridge for 5 to 7 days or in the freezer for 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Well what a surprise these beans were. I halved the recipe, and soaked the beans for 8 hours. I thought they were a tiny bit soft after cooking for 20 minutes. However, they may be the tastiest beans I’ve ever made.
Thank you! I’m so glad you enjoyed the beans. Thanks for the comment.
Thank you for the spot-on timing for the Instant Pot. You saved me a lot of trial and error! Perfect liquid and texture for Mayocoba beans.
You’re so welcome! Thanks for taking the time to let me know, it means a lot!
I’ve had >1 lb of dry mayocoba beans sitting in my kitchen for over a year… decided to cook them today. Followed the recipe to a tee with the exception of using all the beans I had, so upped the quantities of everything. After the npr, I tasted a bean and put them back on for 5 more minutes. Life happened and they ended up sitting in the pot on the warm mode for hours. When we ate them, they were wonderful! Nice and creamy and perfectly seasoned for my taste. I imagine they would make fantastic refried beans with their texture– and some additional seasoning. I would highly recommend trying the recipe exactly as it is! We are it with some jalapeño sausage, but would really have enjoyed it with some green chili corn bread! Thanks so much for sharing the recipe.
I’m so glad it worked out for you. the jalapeno sausage sounds amazing. Thanks for the comment.
Hi, I never made Mayocoba beans before. I added a few other ingredients as I would if I were making Pinto’s. Diced and rendered bacon, fresh onion and minced garlic, Aji Mirasol and veg stock. They took almost an hour in the IP but came out fantastic. ( Maybe the beans were on the shelf a while before I purchased them)!
I would encourage anyone to try them. Thanks for steering me with a great recipe.
Thanks for the comment. It sounds like you made some great enhancements to the beans.
Followed the recipe to the letter but the beans cooked so unevenly. Some were cooked, others were hard.
That can happen if your beans are a bit old. Sometimes you can rescue them by adding 5 to 8 more minutes of pressure cooking time but if they are too old, they won’t get soft with extra cooking.
@Marisa, In my experience this can happen due to adding salt when cooking or not having quite enough water (so that the beans on top dry out a bit rather than cooking nice and soft. I always add salt at the end of cooking.
I am a little confused, your recipe says 8-10 servings, but the nutrition information says 12 servings?? which is correct?
It is 12 servings in the 1 pound of dried beans. Thanks for the comment.
IP is a kitchen gadget that I can’t live without. I had one a couple of decades ago, but it wasn’t called IP, just some cheap brand with lots of functions. Homemade beans taste so much better and fresher without unnecessary additives that usually come with the storebought variety.
angiesrecipes
http://angiesrecipes.blogspot.com
I agree, Angie. And I also had an electric pressure cooker decades ago. It was long before Instant Pot became a brand and before pressure cooking was popular. It has been exciting to see it take off.