Get the Recipe: Instant Pot Black Beans
An economical, kid-friendly recipe that can be stretched into multiple meals! Better yet, these Instant Pot Black Beans only require a few simple steps and can be made ahead of time!
Ingredients
- 2 cups dry black beans, 1 lb
- 4 cups vegetable broth
- 2 cups water
- ½ cup diced red onion
- 2 tsp chili powder
- 1 ½ tsp garlic powder
- 1 ½ tsp salt
- 1 tsp cumin
- 1 lime, zested and juiced
Instructions
- Using a fine mesh strainer, rinse the dry black beans, removing any stones or debris.
- Transfer the black beans to the Instant Pot along with the remaining ingredients, and stir.
Make sure the beans are covered in liquid. - Pressure cook on high for 25 minutes, allowing for a 15-minute natural release.
- Once the 15-minute natural release is complete, release the pressure using the venting
knob and remove the lid. Serve!
Notes
- This recipe makes roughly the equivalent of four 15 oz cans of black beans.
- My Instant Pot took 15 minutes to reach full pressure.
- These versatile beans can be added to tacos, burritos, salads, or served with your favorite enchiladas!
Serving: 0.5 cup, Calories: 120kcal, Carbohydrates: 22g, Protein: 7.2g, Fat: 0.6g, Sodium: 490mg, Fiber: 5.4g, Sugar: 1.7g
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