Instant Pot Black Beans

Healthy, rich, and vegan Instant Pot Black Beans made from scratch, minus the fuss of traditional slow cooking. Ready in a snap and no soaking required! I’m sure once you’ve tried it, you’ll forget about the canned ones.

Makes 6-7 cups

Course Side Dish

Cuisine Cuban

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 202kcal

Author Imma

Ingredients

1 pound (450g) dried black beans
2 tablespoons (28ml) oil
1 medium onion, diced
2 teaspoons (10g) minced garlic
¼ cup (45-50g) diced green bell pepper
¼ cup (45-50g) diced red bell pepper
2 teaspoons (8g) Creole seasoning
1 teaspoon (3g) cumin
2 teaspoons (2g) oregano
2 teaspoons (10-12g) salt, to taste
2 teaspoons (4g) white pepper
1½ teaspoon (3g) black pepper
4 cups (950ml) water

Instructions

Remove any foreign objects from your beans, then rinse and set them aside.
Press the "Saute" function on your Instant Pot and let it heat up.
After about 3 minutes add oil.
Once your oil starts to sizzle, add onion, garlic, and bell peppers. Stir for 3-4 minutes.
Next, add the Creole seasoning, cumin, oregano, salt, and pepper, and stir for 2-3 minutes.
Add the beans and water. Close the Instant Pot and move the valve to "Sealing".
Press the "Pressure Cook" button, making sure the "High Pressure" setting is selected, and set the time for 30 minutes.
Note: It takes about 10 minutes for the pot to come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
Allow the pressure to release naturally for 10 minutes, and then manually release the remaining pressure.
Adjust to the desired consistency and serve with rice.

Notes

Check for doneness. It should be creamy and mushy inside, and the skin still intact.
Storing dry black beans. Buy black beans that are dry, fresh, not cracked, and not stale. Store them in a clean, sealed container and place them in a dry, cool, and dark location.
Short soak. Boil the beans for 3-5 minutes and turn off the heat. Let it sit there covered for at least 2 hours.
Deglaze the pot. Add a thin layer of broth to remove caramelized or brown bits that are stuck to the bottom of the pot.
Add the acids last. If the recipe calls for acids like tomato sauce, vinegar, or lemon juice, add them after the beans are cooked. Adding them too soon prevents the beans from softening.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition