Instant Pot Black Beans

Instant Pot black beans are the key to a lot of my family's meals, whether for a weekend breakfast or for taco salads and burritos throughout the week. For years, I've tried to find a homemade recipe as creamy and tasty as Mexican restaurant beans. This is that recipe.

Prep time:
Cook time:
Serving size: 20
Calories per serving: 35

Ingredients:
2 pounds dried black beans (about 4-1/2 cups)
4 teaspoons salt, divided
1/2 cup lard
1 tablespoon ground cumin
2 teaspoons garlic powder
Optional: Queso fresco and cilantro

Directions:
Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add 2 teaspoons salt and 7 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Allow pressure to naturally release for 20 minutes and then quick-release any remaining pressure.

Drain beans; discard liquid. Return beans to pressure cooker. Add remaining 2 teaspoons salt, 5 cups water, lard, cumin and garlic powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure; do not drain.

If desired, mash or puree beans in broth and sprinkle with queso fresco and cilantro.

Source: tasteofhome.com


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.



Add Recipe to Cook'n



Subscribe to Cook'n Premium and get newsletter articles like this each week!


blog comments powered by Disqus