These creamy, buttery, tender Peruvian beans are super simple, healthy and easy to make. Spiced with ground chipotle pepper powder, these pressure cooker beans are filled with a deep, smoky flavor that accommodates a variety of dishes. Peruano beans are also known as mayocoba beans, canary beans or frijoles canarios. Gluten-free, vegan and oil-free. Stovetop method included!
These dreamy Instant Pot beans are super melt-in-your-mouth creamy with a rich, smoky, buttery flavor that will have you coming back for seconds. They are super easy to make and versatile, too!
What are Peruvian Beans?
Peruvian beans are pale yellow, mild tasting beans with a soft and buttery texture, originating in the Andes Mountains. Peruvian beans are super tender and will turn to (a pleasing) mush if cooked long enough. Peruvian beans are very versatile and tend to take on the flavor of any spices used while cooking them. Peruvian beans are also known as Canary Beans, Peruano Beans, Frijoles Canarios and Mayocoba beans. They truly are a delight.
What do Canary Beans Taste Like?
On their own, canary beans are very mild tasting with an ever so delicate flavor. Canary beans most resemble Great Northern White Beans when it comes to taste (in my opinion). Their neutral flavor base makes them a great candidate for a variety of dishes and accompaniments.
These Instant Pot Peruano Beans are
Soft, creamy, hearty, filling and nourishing.
Smoky & slightly spicy with deep, rich flavors.
Texturally delightful with a melt-in-your-mouth tenderness.
Easy to make with simple, wholesome ingredients.
Low calorie and low carb (for beans!).
Versatile and can be used a variety of ways.
Rich in protein and fiber.
Gluten-free, vegan, soy-free, dairy-free, nut-free, refined sugar-free.
Tips for Making Instant Pot Canary Beans
I believe these beans taste best when soaked for at least 4 hours, but in a pinch you can cook them unsoaked with the Instant Pot method — simply change the cook time to 33 minutes.
In place of tapioca flour, arrowroot starch or potato starch can be used instead.
The tapioca flour greatly enhances texture in this recipe, but you can omit for slightly different but still tasty results. If omitting, keep on saute function as you stir and lightly smash beans on side of pot. The starches released from the smashed beans will help to thicken it up.
The addition of acidity and sweetness really help round out the other flavors, but if necessary, the vinegar and sweetener can be omitted for still similar results.
These beans store well in airtight containers in the refrigerator for up to 10 days. To re-heat, place in the Instant Pot and saute until warmed throughout or on the stovetop over medium-low heat.
How to Make Instant Pot Chipotle Beans
Combine all beans, water and spices in the Instant Pot.
Cook on manual high pressure for 22 minutes.
Quick release pressure.
Stir in tapioca starch mixture to thicken.
Salt to taste.
How to Use Chipotle Peruano Beans
In burritos, tacos, quesadillas, and enchiladas.
On top of nachos, or blended to create a bean dip for tortilla chips.
On their own with toppings of your choice. Some toppings we love: crushed tortilla chips, shredded dairy or non-dairy cheese, salsa, guacamole or avocado, seeds, or a squeeze of lime.
Roughly mashed and cooked on the stove top with a little oil for quick refried beans.
Alongside rice or other grains.
On toast or flatbread.
More Vegan Instant Pot Recipes
Instant Pot Three Sisters Soup Recipe (Vegan + Gluten-Free)
Instant Pot Millet & Pinto Bean Chili (Gluten-Free, Vegan)
Instant Pot Chocolate Chipotle Chili (Vegan)
Instant Pot Golden Milk White Bean Soup (Gluten-Free, Vegan)
Instant Pot Cajun Spiced Chickpea Soup (Vegan)
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest's "tried it" feature, or take a photo, & tag me on Instagram and I'll share it! Thank you so much! <3
Are you curious about the vibrant green sauce in the photos?
That’s my salsa verde recipe which you can find here. It pairs well with these
Instant Pot Chipotle Peruvian Beans (+ Stovetop!)
- 2 cups of dry canary beans soaked for at least 4 hours
- 5 cups water
- 2 bay laurel leaves
- 2 1/2 teaspoons ground chipotle powder
- 1 teaspoon garlic powder
- 1 tablespoon tapioca flour mixed with 1 tablespoon water
- 1/2 teaspoon apple cider vinegar or lime juice
- 1 teaspoon honey maple syrup or sugar (optional)
- sea salt or pink salt to taste
- Instant Pot Instructions
- To your Instant Pot add soaked beans, water, bay leaves, chipotle and garlic powder. Give a good stir.
- Place the lid on and close the vent. Set on manual high pressure for 22 minutes.
- When the time is up, carefully quick release the pressure.
- Press the saute function button.
- Stir in the tapioca/water mixture.
- Continuously stir until desired consistency is reached (keep in mind it will thicken as it cools, too).
- Stir in apple cider vinegar or lime and optional sweetener.
- Remove bay leaves and salt to taste.
- Serve and enjoy!
- Stovetop Instructions
- Add beans + 6 cups water to a large pot (you want to ensure beans are fully covered by water).
- Bring to a boil, then reduce to a high simmer.
- Cook until tender, adding more water if necessary. I find it takes about 1 hour of simmering to reach a soft, tender consistency.
- If most of the water is evaporated by the time the beans have cooked, add around 1 cup more before proceeding to the next step.
- While still set to simmer, stir in the spices, followed by the tapioca/water mixture. Stir thoroughly, turn heat a smidge higher (medium to medium-high), and continue to stir until all starts to thicken and looks creamy.
- Stir in vinegar or lime and optional sweetener.
- Turn off heat and salt to taste.
- Serve and enjoy!
Wow! So easy and really delicious. Thank you so much.
I’ve made this recipe a few times. It is super tasty and so easy. Highly recommend!
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
This was delicious!! Have you ever tried to make these in the slow cooker also? I was just curious, since I’d love to smell these cooking all day. New to your site, so thank you for sharing!
Kristen Wood says
Thank you so much for sharing! I'm so happy you enjoyed it. 🙂 While I haven't tested this particular recipe in a slow cooker, I have converted similar recipes before. With a slow cooker, you will always add a bit more liquid as liquid evaporates more rapidly in a slow cooker (unlike an electric pressure cooker) and with soaked beans it usually takes 3-4 hours in slow cooker. If I were to try this in a slow cooker, I would start with 7 cups of water and check the tenderness of the beans after 3 hours and go from there, adding water and extending the cooking time as necessary. I hope this helps! And thank you again. 🙂
This is my go to recipe for Peruvian beans. The broth is amazing as is but I added some onion powder and minced onions and that made it even better. Love a bowl of these beans and broth with some cilantro brown rice and chopped red onions.
Kristen Wood says
Oh, that makes my day! Thank you so much. I'm so happy you enjoy this recipe. 🙂
Dennis Byram says
Great recipe! Definitely a keeper. Wasn't sure what to use these with but ended up making a fantastic vegetable bean soup. Starting to get mighty cold up in the northwest so soup really hits the spot this time of year. Because the instant pot recipe was so flavorful I really didn't have to reseason the soup hardly at all. Thanks for sharing...am new to your site so am looking forward to making other recipes.
Kristen Wood says
Thank you for taking the time to share! I'm so happy you enjoyed this recipe and greatly appreciate the positive feedback.