How To Make Instant Pot Black Beans
Have a delicious meal with this instant pot black beans recipe. With the use of a pressure cooker, your black beans are nice and ready in less than an hour.
Serves:
Ingredients
- 1lbdry black beans
- kosher salt
- 1½tspcumin
- 1tbspchili powder
- 2tspcoriander
- 1tspsmoked paprika
- freshly ground black pepper,to taste
- 2center-cut bacon slices,chopped
- ½medium white onion,diced
- ½medium poblano pepper,seeded and diced
- 3garlic cloves,minced
- 3½cupslow sodium chicken broth
- 1tbspgreen tabasco
Instructions
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Rinse beans and add them to the Instant Pot with 8 cups of water and 2 teaspoons of Kosher salt. Close the lid and pressure-cook in manual mode for 4 minutes.
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When the cycle is finished, switch to “Keep Warm” mode for 10 minutes. Drain and rinse beans.
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Meanwhile in a small bowl, combine the cumin, chili powder, coriander, smoked paprika, 1 tablespoon kosher salt, and pepper.
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Switch to the pot to “Sauté”. When hot, add the bacon and sauté for 1 minute. Add the onions and poblano and sauté for 3 minutes.
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Add the spices and the garlic and sauté for 30 seconds more. Pour in broth and drained beans and mix well.
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Place lid on Instant Pot, make sure steam release handle is on “sealing.” Push “Bean/Chili” mode and cook for 15 minutes. Allow pressure to release naturally then add Tabasco and mix well.
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For a deeper flavor, allow beans to sit in “Keep Warm” mode for at least 30 minutes.
Nutrition
- Calories: 126.99kcal
- Fat: 2.35g
- Saturated Fat: 0.71g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.89g
- Polyunsaturated Fat: 0.54g
- Carbohydrates: 19.72g
- Fiber: 4.90g
- Sugar: 0.99g
- Protein: 7.92g
- Cholesterol: 2.39mg
- Sodium: 214.18mg
- Calcium: 46.04mg
- Potassium: 509.03mg
- Iron: 1.90mg
- Vitamin A: 13.11µg
- Vitamin C: 3.95mg
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