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Instant Pot Black Beans
Save big on money and time with these knockout Instant Pot Black Beans. They're so easy to make in the pressure cooker and taste incredible, perfect for any Mexican feast.
Course
Side Dish
Cuisine
Mexican
Prep Time
20
minutes
minutes
Cook Time
25
minutes
minutes
Servings
8
servings
Calories
289
kcal
Author
John Kanell
Ingredients
Beans:
3
Tbsp.
olive oil
1
cup
diced yellow onion
2
Tbsp.
minced fresh garlic
2
tsp.
ground cumin
2
tsp.
chili powder
½
tsp.
ground black pepper
1
lb.
dried black beans
4
cups
water
1
cup
beer
such as Dos Equis
1 ½
tsp.
kosher salt
½
lime
Salsa:
1
poblano pepper
halved and seeded
1
jalapeño pepper
halved and seeded
2
cups
chopped fresh tomato
Zest and juice of 1 lime
¼
tsp.
kosher salt
2
Tbsp.
chopped fresh cilantro
optional
Instructions
BEANS:
Set InstantPot to saute; add olive oil, onion, garlic, cumin, chili powder, and pepper.
Cook, stirring occasionally, until onion is softened, about 5 minutes.
Stir in dried beans until coated.
Add water and beer to InstantPot.
Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
Set InstantPot to cook at High Pressure for 15 minutes.
After cooking is complete, let pressure release naturally (about 20 minutes). After that,
manually release the pressure by turning the Steam Release Valve to “venting.”
Remove lid from InstantPot; stir in salt and lime juice.
Top beans with Tomato-Poblano Salsa, if desired.
SALSA:
Preheat grill to high heat.
Grill halved peppers until somewhat charred on both sides, about 4 minutes per side.
Place grilled peppers in a bowl; cover with plastic wrap. Let stand 10 minutes.
Rub peppers between paper towels to remove excess charred skin; discard charred skin.
Coarsely chop peppers; add to a medium bowl with tomatoes. Stir in lime zest and juice, salt, and cilantro, if using.
Serve over beans, or cover and refrigerate up to 3 days.
Notes
Be sure to use dried beans in this recipe; canned beans are already softened and will turn to mush in the InstantPot.
-Sort through beans before cooking to make sure there’s not any debris, such as small stones.
-For extra flavor, use low-sodium beef or chicken stock instead of water.
-Replace the beer with water or stock, if desired.
-Stir the beans gently after cooking to keep from breaking them up.
-Cooked beans will keep for 5 to 10 days covered in the refrigerator.
-Spoon leftover beans over baked sweet potatoes with pulled pork, salsa, and sour cream.
Nutrition
Calories:
289
kcal
|
Carbohydrates:
44
g
|
Protein:
14
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
454
mg
|
Potassium:
1053
mg
|
Fiber:
11
g
|
Sugar:
4
g
|
Vitamin A:
775
IU
|
Vitamin C:
23
mg
|
Calcium:
108
mg
|
Iron:
4.2
mg