Instant Pot Black Beans
Discover the magic of plant-based cooking with our Instant Pot Black Beans recipe. This no-soak method is not just a time-saver but a revelation in taste and health.
Ingredients
- 2 cups dry black beans
- 1/2 yellow onion, halved
- 2 cloves of garlic , peeled
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 6 cups water
Instructions
- Pour beans into a colander and sort through them. Remove any stones or other objects that don’t belong, and rinse thoroughly.
- Add beans, water, onion, garlic, salt, and pepper to the instant pot.
- Pressure cook on high for 30 minutes. Then, they will "keep warm" in the Instant Pot for about 15 minutes after cooking, causing the steam to release naturally.
- Release any remaining steam and remove the lid carefully. Beans should be perfectly tender. However, if they are not fully cooked, you can seal the lid again and cook for another 15 minutes.
- Strain the beans and discard the onion and garlic.
- Serve immediately. Alternatively, store in an airtight container in the fridge for up to 5 days or in the freezer for a month.
Equipment
- Wood Cooking Utensils
- Colander
Notes
Please read through the blog post for full tips and tricks!
Nutrition
Calories: 136kcal, Carbohydrates: 25g, Protein: 8g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.05g, Sodium: 242mg, Potassium: 587mg, Fiber: 6g, Sugar: 1g, Vitamin A: 7IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 2mg