INSTANT POT BLACK BEANS
Easy foolproof way to cook Instant Pot Black Beans with No Soak method. Creamy hearty Mexican black beans from scratch made with healthy pantry ingredients. A tasty, healthy side dish, burrito or taco filling, salad or nachos topping, or simple black beans soup.
Provided by Amy + Jacky
Time 1h40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 183 kcal, Carbohydrate 26 g, Protein 12 g, Fat 4 g, SaturatedFat 1 g, Sodium 268 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
INSTANT POT BLACK BEANS WITH GREEN CHILES AND CUMIN
These soft and spicy beans the best version of a vegetarian chili, with black beans standing in for the usual pinto or kidney beans.
Provided by Melissa Clark
Categories Bean Slow Cooker Pressure Cooker Instant Pot Super Bowl Cumin Cilantro Chile Pepper Side Vegetarian
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Roast the poblano and jalapeño chiles over an open flame on your stove, or under your broiler, until their skins are blistered and charred all over, about 10 minutes. Transfer them to a bowl, cover with a plate, and let them sit until they are cool enough to handle. Then rub the skins off with a paper towel, and seed and dice the chiles.
- Using the sauté function, heat 2 tablespoons of the oil in the pressure cooker. Stir in the onion and cook until golden, about 15 minutes. Stir in the sage, two-thirds of the minced garlic, and the chili powder and cumin; cook for 1 minute. Stir in the chopped poblanos, half the jalapeños, and the beans, salt, and 5 cups of water. Cover, and cook on high pressure for 40 minutes. Allow the pressure to release naturally. If the beans aren't cooked through, cook on high pressure for 5 minutes, then manually release pressure.
- While the beans are cooking, in a blender combine the tomato, cilantro stems, half the cilantro leaves, the scallion whites, the remaining garlic, the remaining 3 tablespoons oil, the remaining jalapeños, and a large pinch of salt. Blend to puree; then taste and add more salt and pepper if necessary.
- When the beans finish cooking, stir in the tomato puree; let sit for 5 minutes. Then, if the mix seems thin, simmer it on the sauté setting for a few minutes to thicken it up.
- Transfer the beans to individual serving bowls, and top with the cheese if using, the remaining cilantro leaves, and thinly sliced scallion greens. Serve with lime wedges on the side.
- Slow Cooker Variation:
- Cook on high for 6 to 7 hours or on low for 8 to 10 hours. Add the tomato puree during the last 20 minutes.
INSTANT POT BLACK BEANS
Instant Pot black beans are the key to a lot of my family's meals, whether for a weekend breakfast or for taco salads and burritos throughout the week. For years, I've tried to find a homemade recipe as creamy and tasty as Mexican restaurant beans. This is that recipe. -Helen Nelander, Boulder Creek, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add 2 teaspoons salt and 7 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Allow pressure to naturally release for 20 minutes and then quick-release any remaining pressure., Drain beans; discard liquid. Return beans to pressure cooker. Add remaining salt and water, lard, cumin and garlic powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure; do not drain., If desired, mash or puree beans in broth and sprinkle with queso fresco and cilantro.
Nutrition Facts : Calories 203 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 475mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 7g fiber), Protein 10g protein.
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