This is the perfect side dish to any Mexican style meal. It's also hearty enough to serve as a vegetarian main dish topped with your choice of cheese, sour cream, cilantro, jalapenos or onions.
Instant Pot Black Beans
Why it's on our list
Whitney and I have always LOVED black beans! As financially challenged young women, living in LA in our 20’s, we would eat Black Bean Soup from Trader Joes on the regular. It was a simple soup but we always jazzed it up with cilantro, cheese and jalapenos. We loved it because it was flavorful, filling and within budget. Today we like to serve this hearty black bean recipe that we’ve modified over the years as a Tex Mex side dish or even as a full square meal! The secret spice is the cinnamon. It gives the beans a more complex flavor.
Serves 6 - 8 as a side
1 Yellow pepper chopped
1 Red pepper chopped
1 White onion chopped
1 LB Dry Black Beans
2 Garlic cloves minced
1 TBSP Cumin
1 TSP Smoked Paprika
1 TSP Cinnamon
1 TSP Salt
½ TSP Pepper
6 Cups Chicken broth or Vegetable broth
Limes for serving
Set Instant Pot to saute mode.
Add onions, peppers and garlic and saute for 5 minutes or until softened.
Add seasonings and stir into vegetables. Turn off saute mode.
Add black beans and broth and stir to combine.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 50 minutes, then Natural Release for 20 minutes. Open the lid carefully. Add salt and pepper if desired.
Squeeze 1/2 a lime on beans and stir
Serve alone or top with sour cream, jalapenos, cilantro, chopped tomatoes or cheese. Enjoy!
Courtney & Whitney
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