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1-Hour Instant Pot Black Beans (No Soak)
1 h 15 minServes 6Nutri-Score A€
A
1 h 15 min
1 h 15 min1-Hour Instant Pot Black Beans (No Soak)
what you need
Ingredients
dried black beans (rinsed, unsoaked)Pantry450 g
onion (chopped)Produce0.5 pieces
banana pepper (chopped)Produce1 piece
garlic (minced)Produce3 pieces- epazote (sprigs, rinsed)Produce2 pieces
- chicken bouillon (cubes or teaspoons)Pantry2 pieces
black pepper (ground)Spices1 g
cumin (ground)Spices3 g
saltSpices6 g
water (enough to cover the beans by 1-2 inches)Other1.5 litres
queso fresco (crumbled, for garnish)Dairy120 g
pico de gallo (for garnish)Fresh150 g
lime (cut into wedges)Produce1 piece- hot sauce (for serving)Pantry30 ml
per serving
Nutrition
308kcal
- Carbs
- 48 g
- Proteins
- 18 g
- Fat
- 5 g
what you’ll use
Tools
Pressure cooker
Colander
wooden spoon
step by step
Method
- Step 1
Rinse the beans and prep the vegetables
- Quickly rinse the dried black beans under cold water.
- Chop the onion and the banana pepper, mince the garlic and rinse the epazote sprigs.
- Step 2
Sauté the aromatics
- Set the Instant Pot to sauté mode.
- Sauté the onion, banana pepper and minced garlic until softened and fragrant.
- Step 3
Add the remaining ingredients
- Turn off sauté mode.
- Add the beans, water, chicken bouillon, epazote, black pepper, cumin and salt.
- Make sure the water covers the beans by 1-2 inches.
- Step 4
Pressure cook
- Set the Instant Pot to manual high pressure for 40 minutes.
- Let the pressure release naturally for 20 minutes.
- Step 5
Finish and serve
- Remove the epazote sprigs.
- Serve the beans with crumbled queso fresco, pico de gallo, lime wedges and hot sauce.