Instant Pot Mexican Black Beans
The instant pot is truly a life-changing kitchen device. If you are looking for a kitchen appliance that is worth every last dollar, this one is it – it makes food preparation and meal planning so much more convenient. Great for making soups and oatmeal, cooking your grains like quinoa and rice, beans, and broth. No more standing over the stove for hours while you simmer your beans. You can use these black beans in tacos, burrito bowls, fajitas, power bowls, or as a side of beans and rice. Enjoy!
Instant Pot Mexican Black Beans Recipe
Prep Time: 5 minutes | Total Time: 40 minutes | Servings: 4-6
INGREDIENTS
2 cups dried black beans
1 yellow onion, cut into quarters
4 garlic cloves, peeled
1 tbsp chili powder
1 tsp paprika
1 tsp cumin
1 tsp garlic powder
2 tsp sea salt
½ tsp onion powder
INSTRUCTIONS
1. Add all of the ingredients to your instant pot. Close the lid tightly until sealed, with vent up. Pressure cook on high for 40 minutes.
2. Once the pressure cook is complete, let the pressure dissipate for 20 minutes. You can keep warm on the counter for as long as you like. Store any remaining beans in a glass container in the fridge for up to 5 days.
Note: I always soak my beans prior to cooking. This helps with digestibility. You don’t have to soak them prior to pressure cooking but it will help to soften them and ease digestion.
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