Canned beans are good in a pinch, but dried beans that have been cooked and seasoned well are the real champ. And they’re C-H-E-A-P. With this method, there’s no soaking involved. You just sauté the onions and garlic, add the other ingredients, and let the Instant Pot (or other pressure cooker) work its magic.
This Instant Pot black bean recipe is also versatile. Use vegetable broth for vegan beans, or add a ham hock for a smoky, flavor-packed twist. If you have leftovers, freeze the beans and thaw in a pot with more broth when ready to use.
Note: I use a different brand of pressure cooker, not an Instant Pot. On my pressure cooker, the bean setting has a 45-minute cook time. If research serves me right, the bean/chili setting on an Instant Pot has a 30-minute cook time.
Ingredients
1 pound dry black beans, rinsed and sorted
1 tablespoon olive oil
1 large onion, chopped into large pieces
4 large garlic cloves, smashed and peeled
4 cups unsalted broth (chicken or vegetable)
3/4 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1/8 teaspoon smoked paprika
1/8 teaspoon cayenne
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
Directions
1. Set Instant Pot to sauté. Once hot, add olive oil.
2. Add onion and garlic, and sauté until onion starts to soften, stirring frequently.
3. Turn Instant Pot off and add beans, broth, and seasonings. Stir to combine.
4. Cover and set Instant Pot on bean/chili setting, making sure the valve is sealed. Let pot come up to pressure and cook. (See note above about cooking times.)
5. When the timer goes off, let natural release for 15 minutes. Using a long-handled utensil, carefully turn the valve to release any remaining pressure before opening the lid.
6. Stir beans, and remove bay leaf. Taste and season, as needed.
