Instant Pot Black Beans Made from scratch, it delivers all the flavors without making a fuss. You don’t even need to soak them for a hearty vegan entree or sides.
Yes, I canned beans in the pantry due to an emergency. Sometimes I want to have dinner at the table. However, dinners made from clutches are always perfect. Therefore, keep the canned food in your bug out bag for as long as possible.
That’s why an instant pot or a standard pressure cooker is handy. A friend of mine who lives in the highlands told me that pressure cooking was the only way I could enjoy homemade beans. Plus, there’s no need to soak the dried beans before pressure cooking.
The fiber dilemma was solved with Instant Pot Black Beans
Black beans aren’t just stuffed with protein. It also packs in fiber and nutrient punch. They keep you full, so they are the perfect diet food. Plus, they are ideal comfortable food that doesn’t break the bank. Honestly, you can use almost any bean in this recipe.
Notes: The pressure cooker takes about 10 minutes to approach pressure before starting cooking. Do not touch the metal part of the lid while cooking. (Photo 6)
Soaked and unsoaked beans
Soaking remains a controversial subject. Optional steps reduce cooking time, but you need to plan ahead. Soaked beans take 8-15 minutes in an instant pot (depending on how soft you like). Unsoaked beans take 30-40 minutes.
Those who are soaking say it makes them easier to digest (about antinutrients). To soak them, cover them with water and soak them overnight (or 8 hours). For a sensitive stomach friend, I soak them for two days.
Those who disagree with that say the beans have more flavor. Another advantage is the last minute decision to make beans and the lack of time to soak. Throw it in a pressure cooker and double the time and enjoy it.
How to cook black beans in an instant pot
- clean External objects rinse them and remove the floating beans.
- Saute – Press Saute Works and heats in the instant pot. Next, heat the oil and fry the onion, garlic and peppers. Stir for 3-4 minutes. (Photo 1)
- season Creole seasonings, cumin, oregano, salt, pepper. Stir for a few minutes until the spices release the aroma. (Photo 2)
- assemble – Mix the beans. Add water, close the instant pot and shift the valve to Ceiling. (Photo 3-5)
- Pressure cooking – Select High pressure Set and press Pressure cooking button. Set the time for 30 minutes.
- release Apply pressure naturally for 10 minutes, then manually release the remaining pressure. (Photo 6)
- serve – Adjust the salt and enjoy the rice.
Recipe Tips and Notes
- Add-in. For even healthier things, add spinach, mushrooms, or potatoes.
- Make it Mexican. Replace the creole seasoning with chili powder and add a Mexican twist. Next, replace some water with a can of fire-cooked tomatoes or jars of salsa.
- Black bean dip. Mash one or two black beans in a cup, add a mass of cream cheese, heat and serve with tortilla chips.
- Salad topping. For the black beans, turn the side salad into the main course. I love mixing small salsas into the ranch dressing to get a more creamy look.
- Quick Soak. Cover the black beans with water to bring about a gentle boil. Turn off the heat, cover and set for 10 minutes.
- Choose whether to soak or not. Another factor that determines whether to soak or not is how old the beans are. I hate waste, so if I find a bag of dried beans I’ve forgotten, I soak it for a day or two before cooking. You don’t need to soak the freshly dried beans that much.
- Storage of dried beans. The beauty of eating dried beans in the pantry is the small space they use. Plus, they’re doing well for a year or two. Note: The longer they get into your pantry, the longer they take to cook.
How to make Stovetop Black Beans
- Soak Beans for 8-48 hours. Select the shards and beans that float before soaking.
- drain Rinse with beans. Place them in a heavy bottomed pan and cover with about 4 inches of water. I wait until the last 10 minutes to add salt, which is also controversial.
- Cook. Bring the beans to a boil, turn the heat down, cover and simmer for 1-2 hours. Stir occasionally, check for softness as needed and add water.
- season. Once the beans reach the desired softness, adjust the seasoning with salt, pepper and your favorite seasoning. Decorate with coriander or parsley and enjoy.
Makeup and storage instructions
Black Beans (beans, in that respect) are great make-ahead dishes. It also freezes well in airtight containers or Ziploc freezer bags.
Store cooked beans in the freezer in the airtight container in the fridge for 5-7 days or up to 6 months. For easy thawing, pack enough luggage for a meal or serving of a single person in an airtight container or ziplock freezer bag. Next, label it with the date you created it.
How to serve instant pot black beans
My first reliable pairing is rice. After that, it depends on my mood. Tex Mex with homemade tortillas and pico de gallo. But if I go for a soup and salad vibe, it’s a DA bomb topping potatoes that have been grilled twice on a side salad.
Easier Instant Pot Recipes
See how to make it
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This blog post was originally published in May 2021 and updated with additional tips, new photos and videos
