Instant Pot Black Beans

Beans are a staple of my diet, and black beans are one of my favorites. I used to buy a lot of canned beans, but not anymore. I LOVE LOVE LOVE dried beans, and the Instant Pot makes cooking them a breeze. You don’t have to soak the beans first, but I usually do (and pour off the soaking water). This is my new favorite black bean recipe, and it was inspired by this post on www.apinchofhealthy.com. Enjoy!

Ingredients:

  • 2 cups of black beans, soaked (volume will nearly double!) 
  • 1-2 tablespoons extra virgin olive oil
  • 1 medium onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 large can (28 oz.) diced tomatoes
  • 1 small can (4 oz.) diced chiles*
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 tablespoon sweet Spanish paprika
  • 3 bay leaves
  • 4 cups vegetable broth or water
  • salt and pepper to taste

Preparation:

  1. Pour the olive oil into the Instant Pot (IP) and begin the saute function on low.
  2. When the oil is hot, add the onions and bell peppers. Saute them until  soft, stirring often.
  3. Turn the saute function off, and add the remainder of the ingredients.
  4. Put the lid on the IP with the vent set to “sealing.”
  5. Using the manual function, set the IP for 20 minutes.
  6. Let the pot naturally release.
  7. Stir and serve. I like to top my black beans with fresh cilantro and cashew sour cream – but each to her own!

*Note: I like hot NM chiles – but choose mild if you don’t like spicy food!