5.0 from 3 votes
Dump and Start Instant Pot Mexican Black Beans Stew
This Instant Pot Black Beans Stew is incredibly easy to make and full of great flavor!
Prep Time
5 mins
Cook Time
5 mins
Servings: 8
Calories: 228 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound (453g) dried black beans
- 4.5 cups (1L) vegetable stock
- 1 large onion diced (or 3/4 cup frozen diced onion)
- 1 teaspoon garlic minced
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/2 teaspoon chipotle paste optional
- 29 ounces (2 x 14.5 ounce cans ) canned diced tomatoes
Instructions
- Layer ingredients starting with the broth, black beans, onion, garlic, oregano, smoked paprika, cumin, coriander, chipotle paste (if using) and bay leaves. Then add the diced tomatoes on top and DO NOT mix.
- Close the lid on the Instant Pot, set valve to sealing, select the pressure cook / manual (dependent upon IP model), select high pressure and set the timer to 35 minutes.
- Allow for a full natural pressure release (NPR).
- Open the Instant Pot, adjust seasonings, stir the Instant Pot Black Beans Stew and serve.
Cup of Yum
Notes
- There are 0 Blue Plan SmartPoints in one serving of this.
- Important to layer. The layering of ingredients is important. You want to make sure you add the tomatoes last and do not mix them in.
- To make firmer black beans set the timer on your Instant Pot to 30 minutes. Tender but firm black beans are great in salads and tacos.
- If you’re looking to make refried black beans cook for another 5-10 minutes for a mushier texture.
- Bulk it out. Add bulk to the meal by serving the beans over another starch such as rice.
- It gets thicker. This black bean soup/stew thickens as it stands. If you plan to reheat you may want to add more broth to thin, as desired.
- If you decide to cook with broth do not add extra salt till the end. The salt from the broth may be enough for your black beans.
- Cook time listed does not include the time it takes the IP to come up to pressure, or for pressure to release.
- Instant Pot Cornbread.
- Instant Pot Baked Potatoes.
- Easy Instant Pot Mexican Rice.
- Instant Pot Corn.
- Corn Tortillas.
- Fried Plantains.
Nutrition Information
Calories
228kcal
(11%)
Carbohydrates
44g
(15%)
Protein
13g
(26%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
686mg
(29%)
Potassium
1072mg
(31%)
Fiber
10g
(40%)
Sugar
5g
(10%)
Vitamin A
535IU
(11%)
Vitamin C
11mg
(12%)
Calcium
115mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 228
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 44g | 15% |
| Protein | 13g | 26% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 686mg | 29% |
| Potassium | 1072mg | 23% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 115mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.