True confession: My Instant Pot sat in a box for a year after I bought it. I was afraid of it. Visions of imploding appliances danced in my head. But finally, with some encouragement from a friend, I unpacked it and gave it a whirl. Instant Pot black beans were one of the first of many happy outcomes.
Now I have a second Instant Pot that my mom gave me for Christmas and both are working overtime. Black beans may be one of the best things I make in the Instant Pot, but I also use it for quick shredded chicken for tacos, hard “boiled” eggs, “baked” potatoes and steamed beets. If you’re looking for a cookbook to give you ideas, I recommend Coco Morante’s approachable The Essential Instant Pot.
A Skinnytaste post about Rock Creek Ranch Black Beans was the inspiration for this recipe. I’ve simplified it a bit to work for a weeknight, and decreased the cooking liquid because they turned out pretty soupy. If you like your beans extra brothy, add another 1/2 cup broth when cooking the beans.
Instant Pot black beans are a revelation, and I hope you feel the same way after trying them out. Buying dried beans is so economical — and you control the sodium and additives, which makes them extra healthy. I look for organic dried black beans, and you can find them at almost any grocery store. Cooked beans can be used as a taco night side, a base for vegetable and black bean soup or added to a veggie bowl for extra fiber and protein. Freeze any extras for a second dinner down the road.
The flavor combination here is a base of green salsa (you know I love it), garlic, onions and chilies. You could keep this really simple and just use chicken or vegetable broth (and omit the salsa and chilies) and call it a day. Try these beans out and let me know what you think. And I promise, no need to be afraid of the Instant Pot.
Instant Pot Black Beans
1 pound dry black beans
1 1/2 teaspoons cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
Freshly ground black pepper
2 1/2 teaspoons kosher salt
2 teaspoons avocado oil
1/2 medium white or yellow onion, diced
1 4-ounce can green chilies
3 cloves garlic, minced
3 cups low sodium chicken broth
1/2 cup salsa verde
1 tablespoon green Tabasco
Place the dry beans in a collander and rinse them well. Transfer the drained beans to the Instant Pot insert and cover with 8 cups water. Close the lid and cook the beans on the manual setting with the vent sealed for 4 minutes.
While the beans are cooking, combine the cumin, chili powder, smoked paprika, pepper and 2 1/2 teaspoons kosher salt, and some pepper to taste.
Once the manual setting finishes, switch the Instant Pot to the “Keep Warm” setting for 10 minutes. Then drain and rinse the beans and set them aside.
Place the insert back in the Instant Pot, press the “Sauté” setting and add the avocado oil. Once the oil warms up, add the diced onions and sauté for 3 minutes. Add the diced green chilies and stir. Then, add the spice mix and the minced garlic and sauté for about 30 seconds more. Add the broth, salsa and the beans and mix well.
Seal the lid and set the steam release handle to the “sealing” position. Then, select the “Bean/Chili” mode and cook for 15 minutes.
After 15 minutes, the pressure release naturally. Remove the lid and stir the green Tabasco into the beans. Taste for salt and hot sauce and add more Tabasco if you prefer.