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
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
INSTANT POT® CUBAN-STYLE BLACK BEANS
Black beans are a staple in Cuban cooking, typically served with either yellow or white rice. Give them a good squeeze of fresh lime juice, garnish with some chopped cilantro (we also add some chopped onion and a drizzle of olive oil), and you're in for a treat. These beans freeze well and reheat beautifully in the microwave.
Provided by lutzflcat
Categories Side Dish Beans and Peas
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chopped bacon and cook until browned, 5 to 8 minutes. Add onion and jalapeno and cook until tender, about 5 minutes more. Add garlic and saute another 30 seconds.
- Add water, chicken broth, dried beans, vinegar, sazon, cumin, oregano, bay leaf, salt, and pepper to the pot and stir. Close and lock the lid, select Manual function, and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Stir beans and remove bay leaf. Season with salt and pepper to taste.
- Serve beans with a wedge of fresh lime and garnish with cilantro.
Nutrition Facts : Calories 233.9 calories, Carbohydrate 39.9 g, Cholesterol 6 mg, Fat 2.6 g, Fiber 9.5 g, Protein 14.4 g, SaturatedFat 0.7 g, Sodium 1291.3 mg, Sugar 2.5 g
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
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.
INSTANT POT BLACK BEAN SOUP
Thanks to your Instant Pot® (a slow cooker, pressure cooker and stove-top stand-in, all in one), the beans for this creamy soup don't need to be soaked overnight. And they cook, under pressure, for just 1 hour. If you don't have an immersion blender, you can puree the beans in batches in a regular blender (but take care, they will be hot).
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Set the Instant Pot® (see Cook's Note) to normal saute. Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
- Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper. Serve with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream.
More about "instant pot black beans recipes"
INSTANT POT BLACK BEANS (PERFECT BEANS EVERY TIME!)
From minimalistbaker.com
4.8/5 (112)Calories 116 per servingCategory Side
- Add beans, onion (optional), salt, vegetable broth, and water to the Instant Pot. Pressure cook on high for 30 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins). Then let the beans rest in the pot for 20 minutes so the steam can dissipate naturally (this means you don't push any buttons — we recommend setting another timer so you’ll remember to remove the lid after 20 minutes).
- Carefully remove lid once steam has fully escaped. Remove onion and strain off any excess cooking liquid. Enjoy immediately, or store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.
INSTANT POT BLACK BEANS - PRESSURE COOK RECIPES
From pressurecookrecipes.com
5/5 (65)Total Time 1 hr 40 minsCategory Side Dish, SoupCalories 183 per serving
- Saute Onion in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" (~8 mins). Add 1 tbsp (15ml) olive oil in Instant Pot. Add in chopped onions, then saute for 3 minutes.
- Add Spice & Garlic: Add in 1 tsp (2.7g) ground cumin, 1 tsp (0.6g) oregano, and 3 bay leaves. Saute for another minute. Add in minced garlic, then saute for 30 seconds.
- Deglaze Instant Pot: Pour 1 cup (250ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Black Beans: Add in 1 lb (454g) black beans and ½ tsp coarse kosher salt. Pour in 5 cups (1.25L) unsalted chicken stock, then give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 50 minutes + Natural Release 20 minutes. After 20 minutes, release the remaining pressure by turning Venting Knob to Venting Position. When Floating Valve drops, open the lid carefully.*Pro Tip: Adding salt to the black beans will not make it tough.
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- Season with salt and pepper. Place lid on Instant Pot and set to Manual, High and set time for 35 minutes.
- Let natural release for 15 minutes, then turn valve to quick release making sure to wait until cycle is complete before unlocking and removing lid.
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