Description
Wondering how to cook black beans in the Instant Pot? This easy, no-soak method saves so much time, and the beans are packed with Mexican-style flavor. Use them in place of canned black beans in your favorite Tex-Mex recipes!
Ingredients
Scale
- 1 tablespoon grape seed oil
- 1 cup diced yellow onion
- 3 garlic cloves, minced
- 1/3 cup fresh cilantro
- 1 red pepper, diced
- 1 lb. dry black beans
- 1 1/2 tablespoons ground cumin
- 1 teaspoon ancho chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 4 cups water
- 1/2 cup salsa verde
- juice of 1 lime
Instructions
- Set instant pot to Saute mode.
- Add in grape seed oil and onions to the pot. Saute for 2-3 minutes, until onions are translucent.
- Next add in garlic. Saute and stir for 30 seconds, until garlic is fragrant.
- Immediately add fresh cilantro and red pepper, saute for 2 minutes.
- Add in dried black beans, cumin, ancho chili powder, smoked paprika and salt. Saute for 1 minute, stirring the entire time to incorporate all the spices with the other ingredients.
- Pour in the water and salsa verde.
- Cancel the Saute mode and set to Pressure Cooker mode.
- Cover and cook on HIGH pressure for 40 minutes.
- Do a natural release. Add lime juice to the beans and stir. (Add more salt if needed.)
- Serve.
Nutrition
- Serving Size: 1/3 cup
- Calories: 81
- Sugar: 1 g
- Sodium: 105 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
