Jump to RecipeCooking dried beans from scratch no longer has to take hours, thanks to the Instant Pot. I don’t even have to pre soak them! Make a big batch in the beginning of the week, and you will have an elevated version of a versatile ingredient that you can use to make a wide variety of meals! Instant Pot black beans are practically a Meal-Prep Monday weekly staple!
This week I knew I was going to make a couple Mexican dishes, Chicken Enchiladas one night and a couple nights later Rice Bowls. Sure, I could have use canned black beans, easy enough. But I like to put a little pizzazz to my meals, and that means opting for homemade when I can. The flavors really just don’t compare, aromatic and pleasantly seasoned, this is so incredibly easy that I really have no excuse not to.
I made these beans around 9:30 pm on the night before I knew I needed them. It look less than 10 minutes to put all of the ingredients into the pot, set the timer and walk away. Within the hour, which was spent saying goodnight to my kids and slathering anti aging creams on my face, one of the key ingredients for my weekly meal plan was ready to go!
A bowl of homemade black beans are can be your weekday hero waiting on standby in your fridge. They are rich in nutrients, low in carbs, full of fiber and a balanced sustainably sourced protein; beans budget friendly option to be incorporated into your weekly meals.
What to use Instant Pot Black Beans for :
Taco toppings
Huevos Rancheros
Quesidillas
Taco Casserole
Enchiladas
Burritos
Protein Rice Bowls
Chili or Stew
Black bean soup
Mexican salad
Bean salad, Traditional Black Beans and Rice (Morros)
Nachos
Instant Pot Black Beans
Ingredients
- 1 pound dried black beans Rinsed and sorted through
- 1 medium red onion diced
- 3 garlic clove minced
- 1 jalapeno diced (seeds removed, for less spice)
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 ½ tsp. cumin
- 2 bay leaves
- ½ tsp. oregano fresh or dried
- 1 tsp. chili powder
- 6 cups chicken stock or water
Instructions
- Using saute feature on Instant Pot, briefly soften the onions, garlic, and jalapeno about 2 or 3 minutes and Press cancel.
- Combine the beans, spices and desired cooking liquid in the bowl of the Instant Pot and give it a stir.
- Cover with the lid, and be sure to turn the vent at the top to the “sealed” position. Manually set the Instant Pot to cook for 25 minutes at high pressure.
- When the timer goes off, let the steam pressure naturally release for at least 20 minutes before removing the lid.
- Store them in an airtight container the fridge for up to 1 week or use immediately for other recipes.
Notes
Nutrition
