Beans are one of my favorite things to make in the Instant Pot, especially Instant Pot Black Beans. This recipe is easy and quick. Granted, it’s a bit more involved than just popping open a can of black beans from the store, but the flavor and texture are so superior and the effort is really minimal.
Dried Beans are Better
When I do these beans, I start from dried beans. Hooray for bulk foods and for inexpensive ingredients! I also do take the time to soak the dried black beans for at least two hours. In my opinion, it does make for a slightly better final texture, but isn’t necessary. In a pinch, I’ll toss the beans and other ingredients into the cooker and just rock and roll. They’re still great and get rave reviews.
Don’t have an Instant Pot or pressure cooker? You can do these in a slow cooker or over the stove top. Just account for at least 3 – 5 hours on the stovetop on a good medium simmer. The timing depends on the size and the age of your beans. In the slow cooker they take 6 to 8 hours on high.
One other note, is that I don’t mind if they’re a little over-done compared to other times I cook beans. This is because I like to smash some of the final beans with the back of a spatula and then mix them around so that the final dish is kind of like refried beans, but still with plenty of whole beans for texture. Bless my heart, I love texture in my food!
Other than that, it’s super healthy, packed with flavor and is an important part of our family’s famous tostadas.
*if you cannot get a hold of some dried chiles de arbol, you can substitute 2 tsp chile powder.
An easy recipe for Instant Pot Black Beans, super fresh with a few simple ingredients.
- 1 lb dried black beans
- 3 + cups water
- 3 cloves garlic crushed and minced
- 4 – 6 dried Chiles de Arbol crushed (or sub 2tsp chile powder)
- 1 Tbs cumin
- 1 Tbs paprika
- 1 tsp Salt
- ¼ cup oil
- additional water
- *optional 1 Tbs minced chipotle pepper in adobo sauce
- Place dried black beans in a bowl and fill with water until the beans are covered and soak for at least 2 hours.
- Place the beans and the water in a pressure cooker with garlic, chiles, cumin, paprika and salt and cook on high for 8 minutes.
- Quick release the pressure on the Instant Pot, remove the lid and change the setting to “saute”. Add in the oil and (and chipotles if you’re adding them) mash some of the beans with the back of a spatula or spoon to make a creamy consistency, while still keeping a lot of the beans whole. Simmer uncovered until the beans thicken, then serve.