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Wednesday, September 18, 2019

Healthy Recipes | Instant Pot Black Beans

✔ Joko Septiawanto
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My Instant Pot Black Beans recipe makes a simple, tasty, healthy & budget friendly dinner.  As well as being great on their own, they work equally as well as a base for other meals, so are perfect for meal prep!

Before I had my Instant Pot, I bought all of my beans in cans because I was never organized enough to cook them from scratch. I had good intentions and kept dried beans in the pantry, but then always decided what we were eating too late in the day to soak and cook them.

Instant Pots are smart, programmable electric pressure cookers which were invented and designed in Canada and they are amazing. Mine is by far my favourite appliance and this is not sponsored by Instant Pot at all. I recommend  them because I truly love mine.

I have lots and lots of Instant Pot vegan recipes in my head that I want to test, so if you do decide to splash out on one you will have a plentiful supply of yummy things to cook in the coming months!

An Instant Pot (or even an old school pressure cooker) is a great tool for cooking dried beans. The beans cook to a tender interior, yet they still hold their shape and don’t fall apart or blow out. In fact, his is one of our favorite applications of an Instant Pot. This is one of my favorite applications of an Instant Pot or pressure cooker. The seasoning is just right in this recipe, but if you like heat, you can leave the seeds and ribs in the pepper (removing them turns down jalapeno’s hotness). Once your beans are cooked to perfection, use them in tacos, over rice, stirred into soup, alongside meats, or as is for a simple side dish.

Instant Pot Black Beans

Prep Time: 7 minutes
Cook Time: 25 minutes
Pressure building & release time: 30 minutes
Total time: 32 minutes
Serves: 8 servings
Calories: 226kcal

Ingredients:

  • 1 teaspoon ground coriander
  • 1 large bay leaf
  • 1 teaspoon dried mint , optional but recommended if you have it
  • 4 cloves garlic , chopped finely
  • 1 teaspoon chili flakes , or 1 fresh chili, (you can omit the chili if you prefer)
  • 1 tablespoon ground cumin
  • 720 mls / 3 cups flavourful broth/stock
  • 1 lime , juice only
  • up to 1 teaspoon salt , plus more to taste if required
  • 450g / 2½ cups dried black beans , no need to soak before using
  • 1 medium onion , chopped finely

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Instructions:

  1. First, Add all ingredients except the lime to the Instant Pot and stir. 
  2. Second, Put the lid on the Instant Pot and seal the vent. 
  3. Next, Cook on high pressure MANUAL or PRESSURE COOK in newer models, for 25 minutes for tender, soft beans, (or 30 minutes of you prefer really soft slightly mushy beans) and leave the pressure to release naturally before opening the lid. 
  4. Please note that the beans continue to cook during the natural pressure release so if you skip this step and vent manually your beans will turn out much firmer. 
  5. Add salt to taste then squeeze the juice of the lime into the beans and give them a quick stir before serving.


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