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a close up of light green bowl filled with rice peruvian beans and bay leaf
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4.59 from 36 votes

Instant Pot Chipotle Peruvian Beans (+ Stovetop!)

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!

Prep Time3 mins
Cook Time22 mins
Additional Time18 mins
Total Time43 mins
Course: Entrées, Instant Pot, Sides
Cuisine: Mexican, Pressure Cooking, South American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 6 cups
Calories: 103kcal
Author: Kristen Wood


  • 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!



Please see the 'Tips' section above in post for more information.
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Serving: 1cup | Calories: 103kcal | Carbohydrates: 24g | Protein: 4g | Sodium: 493mg | Fiber: 4g | Sugar: 11g