Instant Pot Black Beans

  Side Dishes

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

Instant Pot Black Beans

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TOTAL TIME: Prep/Cook time: 15 min.
YIELD: 20 servings.

Ingredients

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

Instructions

  • 1. Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add two teaspoons salt and 7 cups water. Lock lid; close pressure-release valve. Adjust to high pressure-cook on high for 2 minutes. Let pressure release naturally for 20 minutes; quick release any remaining pressure. Press cancel.
  • 2. Drain beans; discard liquid. Return beans to pressure-cooker. Add remaining water, salt and lard. Lock lid; close pressure-release valve. Adjust to high 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. Press cancel.
  • 3. If desired, mash or puree beans in broth and sprinkle with queso fresco and cilantro.

Nutrition Facts

1/2 cup: 203 calories, 6g fat (2g saturated fat), 5mg cholesterol, 475mg sodium, 29g carbohydrate (1g sugars, 7g fiber), 10g protein.

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