Description
These Black Beans cook up quick and easy in the Instant Pot within an hour, no soaking necessary!
Ingredients
Units
Scale
- 2 cups dried black beans
- 3 cups water
- 2 cups vegetable broth (or more water)
- 1 small-medium Yellow Onion, roughly chopped
- 5 cloves Garlic, roughly chopped
Spices
- 2 tsp Salt (add to-taste)
- 3 tsp Chili Powder
- 1 tsp Paprika
- 2 tsp Cumin
- 1 tsp Oregano or Italian Seasoning
- 1 tsp Rosemary
Instructions
- Rinse beans thoroughly in a colander, picking out any debris or bad beans that might be mixed in.
- Sauté onions in Instant Pot in a splash of water or oil until softened. Turn Instant Pot “off” and stir in garlic.
- Add 2 cups black beans, 3 cups water, 2 cups vegetable broth (or more water). Seal lid and cook on High Pressure for 25 minutes. Do a full natural release.
- Once pressure is released, open lid and use colander to drain most of the liquid (but not all!) . Stir in salt and any optional seasonings depending on the flavor you’re going for with the beans.
Notes
Don’t forget to refrigerate beans promptly after cooking! Beans (and rice) are especially prone to bacteria that causes food borne illness if left out at room temperature for more than two hours!
Beans will keep in the fridge in an airtight container for about 5 days.
- Prep Time: 5 minutes
- Pressure release time: 15 minutes
- Cook Time: 25 minutes
- Category: sides
- Method: Instant Pot
- Cuisine: Costa Rican, Mediterranean, Mexican