Black Beans

/ Instant Pot, Lunch, Side Dishes, Vegetarian / By

 

I’m sharing another incredibly simple Instant Pot recipe with you today. This is absolutely my most favorite thing to make in it and I do a batch of these black beans every week. We eat them in burrito bowls and on salads for lunch and I always find ways of using them, like in enchiladas. How I like eating them most is in a bowl with a little bit of rice, fried egg on top and avocado and Sriracha. So simple, but so good! Again, if you are from Utah, these are very similar to Cafe Rio black beans, but you can make them home in an hour, and that’s from dry beans! This is a staple in our home and I hope you try it!

 

 

Daniela

Black Beans

Instant Pot Black Beans perfect for salads and burrito bowls
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Instant pot coming to pressure and natural release 20 minutes
Total Time 1 hour
Servings: 16
Course: Side Dish
Cuisine: American, Mexican
Ingredients Equipment Method

Ingredients
  

  • 1 lb dry black beans
  • 4 1/2 cups vegetable broth
  • 2 tsp garlic powder
  • 1 tbsp cumin
  • 2 tsp dry oregano
  • 1/2 cup chopped cilantro
  • 1/4 tsp red chili pepper flakes
  • 1 bay leaf
  • salt and pepper
  • 1/4 cup dry onions or 2 tsp onion powder

Equipment

  • instant pot

Method
 

  1. Put all the ingredients in your Instant Pot. Place the lid on and close valve to seal. Set it on manual for 35 minutes. When done let natural release for ten minutes and they are ready. Easy as that!