Being in the Southwest we LOVE our share of beans. A great side dish, main dish, you name it dish are black beans. Full of fiber, potassium, folate, and vitamin B6, coupled with its lack of cholesterol, all support heart health and are a great addition to both vegetarian and non-vegetarian diets. The one roadblock to enjoying more beans was up until recently time needed to make them. You need to soak them or leave them around 6 hours in a slow cooker but some days despite my best intentions meal planing doesn’t happen.
Enter the Instant Pot.
We have heard all about this fancy new appliance and it took us a while to finally decide to add it to our kitchen family. Here is the one we bought:
If you’re in a hurry to make your meals now you may try this awesome Instant Pot that we used for this recipe. This beauty purred right out of the box. We wanted to start off slow and try a few basic recipes before we convert our favorite Slow Cooker Recipes so stay tuned! We love to keep black beans on hand, for side dishes, we also eat as a soup and we have it handy drained for salads and quesadillas.
Instant Pot Black Beans
- 2 cups dry black beans, cleaned and rinsed (NO SOAKING!)
- 1 yellow onion, chopped
- 2 tsp oil
- 3-4 cloves fresh garlic, adjust to your liking
- 3 tsp salt, adjust to your liking
- 4 cups water (or less if you prefer less soupy)
- Set Instant Pot to saute add oil, onions and garlic and saute for a couple minutes
- Next add beans, water and salt
- Secure the lid, turn vent knob to “sealing”
- Set to Manual for 40 minutes
- Use Natural Pressure Release to allow pressure to release
That’s it! No soaking, no slow cooking for 6 hours, NOTHING. Put these in before you start making the main dish, like enchiladas or fajitas and by the time you are done the beans will be done too!