Instant Pot Black Beans With Green Chiles And Cumin Recipes

INSTANT POT BLACK BEANS

Instant Pot black beans are the key to a lot of my family's meals, whether for a weekend breakfast or for taco salads and burritos throughout the week. For years, I've tried to find a homemade recipe as creamy and tasty as Mexican restaurant beans. This is that recipe. -Helen Nelander, Boulder Creek, California

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 20 servings.

Number Of Ingredients 7

Instant Pot Black Beans image

Steps:

Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add 2 teaspoons salt and 7 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Allow pressure to naturally release for 20 minutes and then quick-release any remaining pressure., Drain beans; discard liquid. Return beans to pressure cooker. Add remaining salt and water, lard, cumin and garlic powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure; do not drain., If desired, mash or puree beans in broth and sprinkle with queso fresco and cilantro.

Nutrition Facts : Calories 203 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 475mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 7g fiber), Protein 10g protein.

Ingredients

2 pounds dried black beans (about 4-1/2 cups)
4 teaspoons salt, divided
12 cups water, divided
1/2 cup lard
1 tablespoon ground cumin
2 teaspoons garlic powder
Optional: Queso fresco and cilantro

SIMPLE INSTANT POT VEGAN BLACK BEAN CHILI

With less than 10 ingredients, this hearty chili comes together quickly and easily. It might be fast and simple, but thanks to the magic of pressure cooking, it tastes like it simmered all day. So, so good!

Provided by Kare for Kitchen Treaty

Categories Main Course

Time 40m

Number Of Ingredients 16

Simple Instant Pot Vegan Black Bean Chili image

Steps:

Hit "Saute" button on your Instant Pot. Add olive oil. When hot, add the onions, bell pepper, and oregano. Saute, stirring occasionally, until tender, about 7 minutes.
Add the garlic, chili powder, and cumin and cook, stirring constantly, for one minute.
Add the beans, tomatoes, jalapeño, salt, and water. Stir to combine.
Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button (or "Pressure Cook" button on newer models) and set the timer for 5 minutes.
After the 5 minutes is up, quick-release by flipping the release valve to "venting." Remove lid.
Scoop into individual bowls and add toppings if desired.
Keeps in the refrigerator for about 3 days. Freezes well too.

Nutrition Facts : ServingSize 1.5 cups, Calories 260 kcal, Sugar 8 g, Sodium 796 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 46 g, Fiber 16 g, Protein 15 g

Ingredients

2 teaspoons olive oil
1 medium yellow onion (diced) (about 2 cups)
1 red, yellow, or orange bell pepper (diced)
1 teaspoon dried oregano
2 medium cloves garlic (minced)
2 tablespoons chili powder
2 teaspoons ground cumin
3 cups cooked black beans (or 2 [15-ounce] cans, drained)
15 ounces crushed tomatoes (I like fire-roasted for a little extra dose of flavor)
1 medium jalapeno pepper (seeded and minced*)
1 teaspoon kosher salt
1 cup water
Cashew sour cream
Diced avocado
Cilantro
Diced red onion

INSTANT POT® QUICK AND EASY OUTLAW CHILI BEANS

These chili beans are delicious and so easy to make. Dinner is ready in 45 minutes or less! If your chili doesn't have beans it's not outlaw chili. Garnish with lime, cilantro, diced onions, Cheddar cheese, and diced avocado.

Provided by bd.weld

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Instant Pot® Quick and Easy Outlaw Chili Beans image

Steps:

Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Coat the bottom of the pot with oil.
Cook beef until browned, about 5 minutes. Add onion, celery, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Turn off heat. Add chili beans, pinto beans, tomato sauce, green chiles, chili powder, cider vinegar, chile-garlic sauce, oregano, and cumin. Stir well.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 550.7 calories, Carbohydrate 62.1 g, Cholesterol 79.5 mg, Fat 19.1 g, Fiber 17.4 g, Protein 39.6 g, SaturatedFat 6.2 g, Sodium 2408.6 mg, Sugar 13.4 g

Ingredients

1 tablespoon vegetable oil
1 ½ pounds lean ground sirloin
1 onion, diced
3 stalks celery, diced
4 cloves garlic, minced
2 (15 ounce) cans chili beans, undrained
1 (29 ounce) can pinto beans, rinsed and drained
1 (29 ounce) can tomato sauce
2 (4 ounce) cans diced green chiles, undrained
2 tablespoons chili powder
1 tablespoon cider vinegar
1 tablespoon chile-garlic sauce (such as Huy Fong Foods®), or to taste
1 teaspoon dried oregano
¼ teaspoon ground cumin

INSTANT POT® BLACK BEANS

You can use your pressure cooker to cook dried black beans from scratch in under an hour (way faster than soaking them overnight and cooking them on the stove!) And, you can skip buying them canned. If you do decide to soak, check your appliance manual because cooking time will be even shorter.

Provided by LauraF

Categories Side Dish Beans and Peas

Time 50m

Yield 7

Number Of Ingredients 1

Instant Pot® Black Beans image

Steps:

Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 21 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

Nutrition Facts : Calories 118.1 calories, Carbohydrate 21.6 g, Fat 0.5 g, Fiber 5.3 g, Protein 7.5 g, SaturatedFat 0.1 g, Sodium 1.7 mg, Sugar 0.7 g

Ingredients

1 ¼ cups dry black beans

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Set the Instant Pot to SAUTE and add the olive oil. Once the oil is hot and shimmering, add the onion, bell pepper, and salt. Cook until the vegetables soften, about 4 to 6 minutes. Stir in the cumin, oregano, bay leaves, and garlic and cook until the spices are very fragrant, about 30 seconds.
Add the water and beans and stir. Cover and seal the Instant Pot. Cook on HIGH pressure for 35 minutes. When the timer goes off, allow the steam to release naturally for 20 additional minutes. Remove the lid. Remove the bay leaves and discard them. Enjoy warm or let cool completely and store in individual containers.

Instant Pot Black Beans With Green Chiles And Cumin Recipes

INSTANT POT BLACK BEANS

SIMPLE INSTANT POT VEGAN BLACK BEAN CHILI

With less than 10 ingredients, this hearty chili comes together quickly and easily. It might be fast and simple, but thanks to the magic of pressure cooking, it tastes like it simmered all day. So, so good!

INSTANT POT® QUICK AND EASY OUTLAW CHILI BEANS

These chili beans are delicious and so easy to make. Dinner is ready in 45 minutes or less! If your chili doesn't have beans it's not outlaw chili. Garnish with lime, cilantro, diced onions, Cheddar cheese, and diced avocado.

INSTANT POT® BLACK BEANS

You can use your pressure cooker to cook dried black beans from scratch in under an hour (way faster than soaking them overnight and cooking them on the stove!) And, you can skip buying them canned. If you do decide to soak, check your appliance manual because cooking time will be even shorter.

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