Instant Pot Black Beans
Yield: 10 servings
Calories: 155kcal
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 (1.42 L) water
- 2 teaspoons (12 g) kosher salt
Instructions
- Add Ingredients to the Instant Pot - Add rinsed 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, then turn and lock.
- Pressure Cook the Black Beans - Press the "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.
- Naturally Release the Pressure - Once the cook time is complete, let the pressure naturally release for 20 minutes. Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the "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.
- To Serve - Carefully drain the liquid from the cooked black beans. Serve as desired.
Notes
- Recipe Yield: About 5 cups cooked black beans.
- Serving Size: About 1/2 cup.
- Storage: Let the black beans cool, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 155kcal | Carbohydrates: 28g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 242mg | Potassium: 673mg | Fiber: 7g | Sugar: 1g | Vitamin A: 8IU | Calcium: 60mg | Iron: 2mg
Recipe Link