Instant Pot black beans
Instant Pot black beans are flavor-packed and tender with just the right amount of seasonings. They are super easy to throw together, with just 10 minutes or prep and no pre-soaking needed for the beans.
Yield: 5 to 6 cups
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, diced small
- 2 cloves garlic, minced
- 1 (1 lb.) bag of black beans, rinsed and picked over
- 3 cups low-sodium chicken or vegetable broth or water
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- Few dashes of hot sauce (optional)
Topping ideas (optional):
- Shredded cheese, diced avocado or a dollop of guac, Greek yogurt or sour cream, salsa, sliced green onions, chopped fresh cilantro, hot sauce or sriracha, etc.
Instructions
- Set the Instant Pot to the Sauté mode and add oil.
- Add the onion and sauté in the oil for 5-6 minutes, until softened. Add the garlic and sauté for another 30 seconds.
- Add the beans, broth, salt, cumin, oregano and bay leaves. Add the hot sauce, if using. Stir well to combine.
- Seal the pot and set to cook on high pressure for 40 minutes.
- Once the cook time is up, allow the pot to do a natural release.
- Once the pressure has been released, open the pot and stir the beans. Use a slotted spoon to serve or drain the beans in a colander. (Don’t rinse though, you want the flavor!) You can reserve some of the liquid to store any leftover beans.
- Serve with desired toppings or use in desired recipe.
- Cooked black beans will keep, covered, in the refrigerator for up to a week. You can also freeze leftover cooked beans for up to 6 months.
Notes
Beans: You do not need to pre-soak your beans for this recipe. Just rinse them off, remove any broken pieces or errant beans of another variety, and they are ready to add.
However, if you do have pre-soaked beans, that's fine, too. Everything else is the same, but cook them at high pressure for 12 minutes (instead of 40), followed by a natural release.
Broth: Use vegetable broth to keep these vegetarian. Otherwise, it’s fine to use chicken broth.
Add-ins: Feel free to add a chopped green bell pepper if you’d like peppers mixed in with your beans. Sauté it with the onion at the beginning of the recipe.
You can also add a finely chopped jalapeño to the beans for a little kick. (You would also want to sauté this with the onion in the beginning.)
Serving: Use a slotted spoon to serve these or drain in a colander to remove the extra liquid. (But I do like to reserve some of the liquid for storing or freezing any leftovers.)
Leftovers: Cooked black beans will keep, covered, in the refrigerator for up to a week.
You can also freeze the leftover cooked beans. Place in a freezer-safe bag, label and date it, and freeze for up to 6 months. Thaw in the refrigerator overnight then reheat and use as desired.
Ideas for using Instant Pot black beans:
- Use in tacos, quesadillas, burritos or enchiladas
- Sprinkle over nachos
- Serve alongside fajitas
- Make bean and rice bowls
- Use in soups, stews and chilis
- Make black bean burgers
- Add to grain bowls
- Use in a salad
Video
Nutrition
Serving: 1/2 cup beans | Calories: 57kcal | Carbohydrates: 5g | Protein: 6g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 390mg | Fiber: 2g | Sugar: 1g
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