Pressure Cooker or Instant Pot Black Beans
Equipment
- Instant Pot or pressure cooker
Ingredients
- 16 oz dried black beans
- 6 cups water
- 2 tablespoon olive oil
- ¼ onion chopped
- 4 garlic cloves minced
- 1 tablespoon plus 1 teaspoon salt( plus ½ teaspoon pepper) use pepper flakes if you enjoy spicy food
- ½ teaspoon cumin
- 2 bay leaves
- 1 tablespoon red wine vinegar
- 2 tablespoon cilantro chopped
Instructions
- Sort the beans and discard any stones or damaged beans.
- Wash the beans in a colander. Soaking is not recommended for the pressure cooker.
- Rinse black beans and drain
- Cook beans: In an Instant Pot or pressure cooker, add beans with 6 cups of water and 1 tablespoon of oil (oil reduces foaming during the cooking process)
- Then, lock the lid, turn the valve to secure pressure, and press the bean button and set for 30 minutes, or set to manual for 30 minutes to cook on high pressure.
- Once the cooking time comes to an end, do a quick release and once the pressure is out, remove the lid.
- In a separate nonstick pan, heat 1 tablespoon of oil over medium heat and cook the diced onion until translucent, stirring now and then. Next, add the garlic and cook for about 60 seconds, stirring now and then.
- Mix the cooked onion and garlic into the almost tender beans. Add the bay leaves, and stir in all the seasonings, spices, and vinegar. The vinegar improves taste and reduces gassy elements. If salt is added at the beginning, it’ll toughen the beans.
- Press the sauté function and let cook for 10-15 minutes, uncovered. Stir and remove the bay leaves. If desired, remove about 1 cup of cooked black beans (grains and broth) and blend in a blender until smooth.
- Add back to the cooked beans and stir. This will make the beans thicker and tastier. Right before serving, sprinkle on the chopped cilantro or parsley if you want. Serve over white rice (a staple in Brazil) and with your meat of choice, or used as a base for black bean soup and dips.
Recipe Notes
Nutrition
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