Instant Pot Black Beans
Black beans are a staple in my diet. I like to eat them in soups, salads, bowls, etc. They provide a good amount of fiber and nutrition. I typically just buy canned beans, but I know using dried beans is more cost-efficient and even better, gives you complete control over how much sodium or other seasonings you want to add!
I did soak these beans overnight. I know this step might seem to be annoying, but it only takes a minute to dump the beans into a bowl and cover with water to leave overnight. Soaking improves the texture of the beans and allows for you to cook them for less time.
Tips and Substitutions:
- I like to use either chicken or vegetable broth when cooking the beans. Broth does add more flavor, but also adds different flavors so you may want to try making them both ways to see which type you prefer. You can also use plain water if you do not have broth or like the flavor it gives the beans.
- The spices in this recipe are very customizable. I like to add cumin, some garlic powder, and salt. You can add 1-2 teaspoons of cumin depending on how much of that flavor you want with the beans. I also like to sometimes add a bit of chili powder.
- Yes, you must soak the beans overnight in this recipe so be sure to plan ahead. It may be a pain to have to remember, but it only takes a minute to prepare the soak and it just gives the beans a better texture and helps them to cook faster!
- Serve the beans in soups, salads, tacos, quesadillas, enchiladas, burritos, or bowls!
Yield: 8 servings
Instant Pot Black Beans
Prep Time
8 hours
Cook Time
10 minutes
Total Time
8 hours 10 minutes
Instant Pot Black Beans - Black beans made easy in the instant pot! Great for serving with burritos, bowls, tacos, nachos, and salads!
Ingredients
- 1 pound dried black beans
- water
- 2 cups vegetable broth (or chicken broth) or water
- 1-2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder (optional)
- 1 teaspoon salt
Instructions
- Pour the beans into a large bowl. Cover the beans with water with around 2 inches above the beans. Let soak overnight for 8 hours.
- Drain and rinse the beans in a strainer. Add to pressure cooker. Pour in the broth (or water) along with the cumin, chili powder (if using), and the salt. Stir to combine.
- Close and secure lid. Set valve to sealing. Cook on manual pressure for 8 minutes. Let pot do a natural release for about 10 minutes. Manually release any remaining pressure. Add additional salt or other seasonings if desired. Serve or store in covered container in fridge.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 199Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 436mgCarbohydrates: 36gFiber: 9gSugar: 2gProtein: 12g
