Sunday, October 7, 2018

Instant Pot Black Beans

When cooking dried black beans in an Instant Pot there are two things that you don’t have to do...

1. Soak your beans. It’s not necessary, unless you want to speed up the cooking process even further. If you soak them over night and when you are ready to cook them, heat the liquid to a simmer prior to adding it to the Instant Pot, reduces the time it brings the Instant Pot up to pressure.

2. Do not add salt to the beans while cooking. This makes the skins on the beans tough. Right before serving you can add the salt with the lime juice and minced fresh cilantro, if using. Serves 4


1 large onion, diced
1 medium jalapeño, seeded and minced
3 large garlic cloves, minced
2 teaspoons dried cumin
1 teaspoon dried coriander
1 teaspoon dried mexican oregano
1 1/2 cups dried black beans
4 cups chicken broth or water
1 bay leaf

After cooking:
Salt, to taste
Fresh lime juice, to taste
Chopped cilantro, to taste (optional)

Add all the ingredients except the after cooking ingredients to the Instant Pot. Set on high pressure for 25 minutes. After 25 minutes use quick release method. Discard bay leaf and set Instant Pot on sauté. Sauté until the liquid has reduced to at least half, about 20 minutes. The liquid will be boiling during this process. Stir occasionally. When liquid is reduced transfer to a bowl add the after cooking ingredients, to taste and serve. Yum Yum!

1 comment:

  1. I want to do 2lbs of beans... do I double everything including the liquid and the time?