Instant Pot Black Beans
Yield: 8 servings
Calories: 193kcal
Instant Pot black beans allow you to skip the overnight soaking process. The pressure cooker makes creamy legumes in under an hour.
Ingredients
- 1 pound (454 g) dried black beans, picked over and rinsed
- 6 cups water
- 2 teaspoon kosher salt
Special Equipment
Instructions
- Add black beans, water, and salt to the instant pot.
- Make sure the release valve is in the "Sealing" position.
- Place the lid on the Instant Pot, turn and lock.
- Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 30 minutes using the "+" or "-" buttons.
- It will take about 15 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.
- Once cook time is complete, allow the pressure to naturally release for 20 minutes.
- Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to "Venting" position. The initial release will spray some moisture around the pot so be careful.
- Remove the lid, opening the top away from you as steam will be released from the pot.
- Carefully drain the liquid from the cooked black beans and serve warm.
Nutrition
Calories: 193kcal | Carbohydrates: 35g | Protein: 12g | Sodium: 2mg | Potassium: 840mg | Fiber: 8g | Sugar: 1g | Vitamin A: 10IU | Calcium: 70mg | Iron: 2.8mg
Recipe Link