Instant Pot Black Beans
User Reviews
5
Instant Pot Black Beans
Description
In this recipe, dried black beans are quickly cooked in an Instant Pot without prior soaking. The preparation starts by sautéing onion, herbs, and garlic in olive oil to build flavor. The pot is deglazed with stock to release browned bits. Then dried black beans, additional stock, and salt are added before pressure cooking at high pressure for 50 minutes, followed by a natural release for 20 minutes.
The resulting beans are tender and infused with the fragrant spices of cumin, oregano, and bay leaf. The cooking liquid becomes a flavorful broth that can be thickened if desired by further sautéing after cooking. Fresh chopped cilantro can be added for brightness.
The recipe recommends using fresh dry beans for optimal cooking time and controlling sodium by selecting unsalted stock or adjusting seasoning. This dish can be served as a side or incorporated into other dishes requiring cooked black beans.
Ingredients
- 1 pound (454g) black beans rinsed & unsoaked, dried
- 1 (240g) onion , chopped
- 8 (27g) garlic chopped, cloves
- 6 cups (1.5L) chicken stock or 4 cups unsalted chicken stock + 2 cups cold water, unsalted
- 1 teaspoon (2.7g) cumin ground
- 1 teaspoon (0.6g) oregano
- 3 (0.4g) bay leaf
- 1 tablespoon (15ml) olive oil
- cilantro , chopped
- ½ teaspoon kosher salt Substitute: fine salt, coarse
Instructions
- Saute Onion, Herbs, Garlic in Instant Pot: Heat up Instant Pot by using “Sauté More” function. Wait until Instant Pot says “HOT”. Add 1 tbsp (15ml) olive oil in Instant Pot. Add in chopped onions, then saute for 3 minutes. Add in 1 tsp (2.7g) ground cumin, 1 tsp (0.6g) oregano, and 3 bay leaves, then saute for another minute. Add in minced garlic, then saute for 30 seconds.
- Deglaze Instant Pot: Pour 1 cup (250ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Black Beans: Add in 1 lb (454g) black beans and ½ tsp coarse kosher salt. Pour in 5 cups (1.25L) unsalted chicken stock, then give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 50 minutes, then Natural Release for 20 minutes. Open the lid carefully.Amy + Jacky's Tip: Adding salt to the black beans won't make it tough.
- Season & Serve Black Beans: Taste and season black beans with more salt. For reference, 3 to 4 large pinches of salt work best based on our testing. You can serve the black beans as a tasty side dish, topping, filling, or a simple Black Beans Soup. Garnish your black beans with chopped cilantro, then serve. Enjoy!~ :)
- *Bonus Soup Tips: If serving as a Black Beans Soup, boil the black beans in Instant Pot (use "Saute High" function) for another 4 to 5 minutes. This will add some more body to the soup. Stir occasionally.
Notes
- Use fresh dry beans as older dried beans may take longer to soften.
- Choose unsalted chicken stock to better control saltiness, adjusting seasoning as needed.
- To thicken the cooking liquid, sauté the beans after pressure cooking until the gravy reaches desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 268mg | 11% |
| Potassium | 554mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 56mg | 6% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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