Black Beans In A Pressure Cooker Food

BLACK BEANS IN A PRESSURE COOKER

Steps:

• In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil. Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes. Throw in the garlic and bay leaf and cook for 1 minute more. Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper. Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and discard. Pick meat from ham hock and add to beans; discard the bone. Taste and adjust seasoning.
• Cook's note: The oil prevents the beans from foaming and clogging the steam vent of the pressure cooker.

PRESSURE-COOKER BLACK BEANS

Steps:

• Place beans, oil, 3 quarts water, and 1 teaspoon salt in a 6-to-8-quart pressure cooker.
• Stovetop:Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 20 minutes. Remove from heat and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid. Electric: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
• Let beans stand in cooking liquid 30 minutes; drain.

INSTANT POT BLACK BEANS

Steps:

• 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.

SAVORY BLACK BEANS - 4-QT. PRESSURE COOKER

Steps:

• Sort through dried black beans and remove broken or discolored beans. Rinse, then soak beans in water with salt for 8-10 hours or overnight, in a cool location.
• Drain beans and rinse again. Allow to drain until Step 5.
• In a 4-quart or larger pressure cooker, heat bacon over medium-high heat.
• After bacon has released some oil, stir in onion, garlic and jalapeno pepper. Cook until onion softens.
• Add 1 3/4 cups water and rinsed and drained beans.
• Increase to high heat. Stir in cilantro, ground oregano and black pepper.
• Secure lid and bring to high pressure over high heat. Adjust heat to stabilize pressure at 2nd red ring or high pressure. (If p.c. whistles, it is too hot.) From the moment high pressure was reached, cook for 10-12 minutes.
• Remove from heat and allow to lose pressure naturally.
• Cooked black beans taste the best the next day. If you can wait, please refrigerate and reheat when ready to serve.
• When ready to serve, heat up black beans and stir in chopped tomato, lime juice and salt.

BLACK BEANS AND RICE

Steps:

• Pressure cooking method: Turn pressure cooker on high and let it heat up, or press the saute function and let it heat for at least 3-4 minutes.
• Then, cook bacon for about 2-3 minutes or until enough to release the fat. Add sausage and let it cook for about 3 minutes, stirring every now and then. Add onion and bell peppers and cook for 2-3 minutes. Add garlic and cook for 1 minute. Do not let it brown!
• Stir in rice, seasonings, and broth. Put lid on and close steam valve. Depending on your pressure cooker settings: Either cancel the saute function and press the rice function (it automatically sets the time, about 10 minutes) , or set to high pressure on manual and set for 3 minutes.
• Let pressure release naturally. Then, remove lid and stir in beans, corn, lime juice, tomatoes, and parsley. Serve and enjoy
• Stovetop method: Heat one large no stick pan over medium-high heat, add bacon and let it cook for about 2-3 minutes or until enough to release fat. Add sausage and cook for 3 minutes, stirring now and then.
• Reduce heat to medium and add onion and bell peppers and cook for 2-3 minutes. Add garlic and cook for 1 minute. Do not let it brown!
• Stir in rice, seasonings, and broth. Reduce heat to low and put lid on. Let simmer for 15-20 minutes, or until rice is tender and most of water is absorbed.
• Fluff rice with a fork and stir in beans, corn, lime juice, tomatoes, and parsley. Serve and enjoy!

PRESSURE COOKER BLACK BEAN SOUP

Steps:

• In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
• Add the water, beans, chorizo, garlic and bay leaves.
• Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
• Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
• Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
• Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.

PRESSURE COOKER BLACK BEANS

Steps:

• Combine water, black beans, onion, cilantro, olive oil, and salt together in a pressure cooker; cover and seal with lid. Cook on high according to manufacturer's instructions, about 40 minutes. Allow steam to release completely. Remove lid and stir balsamic vinegar into beans.