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Instant Pot Black Beans

Instant Pot Black Beans
Prep Time5 minutes
Cook Time35 minutes
Course: Side Dish
Cuisine: American, Mexican
Keyword: instant pot, instant pot black beans
Servings: 12 Servings
Calories: 71kcal

Ingredients

  • 1 Package (16 Ounce) Dry Black Beans Sorted And Rinsed
  • 1 Green Bell Pepper Seeded And Diced
  • 1 Onion Diced
  • 1 Tablespoon Olive Oil
  • 4 Cloves Garlic Minced
  • 3 Cups Water
  • 3 Cups Chicken or Vegetable Stock
  • Salt To Taste (2 Teaspoons is great)
  • ½ Teaspoon Black Pepper
  • 1 Teaspoon Oregano
  • 1 Teaspoon Cumin
  • 1 Bay Leaf
  • ¼ Cup Red Wine Vinegar

Instructions

  • Heat the electric pressure cooker using the “saute” function until “hot.”
  • Add the olive oil, bell pepper, and onion to the liner of the electric pressure cooker. Saute about 2 to 3 minutes or until the vegetables begin to soften. Stir in the garlic.
  • Add the remaining ingredients to the electric pressure cooker and stir.
  • Cover and set the valve to sealing. Program the electric pressure cooker using the “manual” or “pressure cook” setting on high pressure for 25 minutes. Allow the pressure cooker to naturally release the pressure for 10 minutes before releasing any remaining pressure.
  • If desired, remove one cup of black beans and mash with a fork before returning the mashed beans to the electric pressure cooker.

Notes

USING SOAKED BEANS
If using pre-soaked black beans, reduce cooking time to 10 minutes and then do a 15-minute natural pressure release before releasing the remaining pressure.

Nutrition

Serving: 0.5Cup | Calories: 71kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Fiber: 3g