Mexican Black Beans in Instant Pot
User Reviews
4.8
Mexican Black Beans in Instant Pot
Description
This recipe for Mexican Black Beans in the Instant Pot includes key ingredients such as black beans, onion, bell pepper, garlic, and a blend of spices like cumin, oregano, and paprika. The beans are pressure cooked with water or broth, which softens them thoroughly while infusing the aromatics and spices deep into the beans. Sautéing the vegetables first helps develop their flavors and prevents sticking.
The result is a rich, well-seasoned batch of black beans with a tender texture, neither mushy nor undercooked. The addition of lime juice and cilantro at the end brightens the dish and adds fresh herbal notes, balancing the earthiness of the beans.
This versatile recipe works well as a side dish, a base for burritos or bowls, or mixed with rice for a filling meal. The beans hold their shape well and can be used in a variety of Mexican and Latin-inspired dishes.
Notes include adjusting cooking times if your beans are older or soaked, adding spiciness with jalapeños or cayenne pepper, and options to increase liquid and cooking time for beans to be more soupy. Cooked beans keep well refrigerated or frozen for extended use.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1/2 cup onion diced
- 1/2 tablespoon garlic minced
- 1 bay leaf (optional)
- 1/2 red bell pepper diced
- 1 cup black beans 7oz. rinsed, dry
- 2 cups water or broth
Spices
- 1/2 tablespoon cumin powder aka Jeera powder
- 1/2 tablespoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
To finish
- 1/2 tablespoon lime juice
- 1/3 cup cilantro chopped
Instructions
- Set your pressure cooker to saute mode, and add oil to the inner pot.
- Add the onions, bell pepper, and garlic to the pot, and saute for about 3 minutes.
- Add the bay leaf and spices.
- Add the black beans and water, stirring to deglaze and incorporate the flavorful veggie bits from the bottom of the pot into the beans.
- Cancel saute mode, then close the lid, making sure the vent is set to sealing.
- Set the pot to manual or pressure cook mode on high pressure and increase the cook time to 35 minutes.
- When the cook time is finished, let the pressure release naturally.
- When the pressure has fully released, remove the lid of the pressure cooker, then gently stir the beans.
- Add lime juice and garnish with cilantro. Enjoy!
Notes
- If your dried beans have been stored for a long time, increase cooking time to 40-50 minutes for optimal tenderness.
- Soaking beans overnight reduces cooking time to 20-25 minutes and requires less water.
- Add jalapeños or cayenne pepper to adjust the spiciness to your preference.
- For a bean soup, add additional water and increase pressure cooking to 50 minutes, mashing some beans for creaminess.
- Store cooked beans in the refrigerator for 3-5 days or freeze up to 6 months; cool before storing for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 510mg | 21% |
| Potassium | 169mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 637IU | 13% |
| Vitamin C | 15mg | 17% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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