These simple and tasty instant pot black beans, flavored with bacon, onion, garlic, poblano and lots of spices, have smoky yet mild taste that pair well with lots of dishes.
Instant Pot Black Beans
Instant Pot Black BeansAnd thanks to the magic of a pressure cooker, you can make these dry beans from start to finish in under an hour! There are so many ways to use these black beans. You can serve them over rice… you can add them to burritos, quesadillas, enchiladas, or taco salads… or you can serve them with a poached egg topped with chopped tomatoes, avocado, and scallions.
This recipe makes a lot of beans, but you can easily freeze the extra cooked beans and defrost them for later use.
Hey there, I’m Heather K. Jones. I’m a registered dietitian, the nutrition consultant for Skinnytaste, and the founder of Feel Better Eat Better, an online coaching program for women who struggle with emotional eating, overeating, or body image issues.
I’m so excited to share this recipe today (thank you, Gina!), because last month my husband and I eloped! … in the snow! … in Montana at the beautiful Ranch at Rock Creek. The food at the ranch was phenomenal, and these delicious black beans are no exception.
More Bean Recipes You Will Love:
- Dominican Beans (Habichuelas Guisadas)
- Vegetarian Black Bean Tacos
- Instant Pot Refried Beans
- Instant Pot Brown Sugar Baked Beans
- Mediterranean Bean Salad
Instant Pot Black Beans
Ingredients
- 1 pound dry black beans
- Kosher salt
- 1 ½ teaspoons cumin
- 1 tablespoon chili powder
- 2 teaspoons coriander
- 1 teaspoon smoked paprika
- Freshly ground black pepper, to taste
- 2 slices center-cut bacon, chopped
- ½ medium white onion, diced
- ½ medium poblano pepper, seeded and diced
- 3 cloves garlic, minced
- 3 ½ cup low sodium chicken broth
- 1 tablespoon green Tabasco
Instructions
- Pressure cooker pre-soak: Rinse beans and add them to the Instant Pot with 8 cups of water and 2 teaspoons of Kosher salt. Close the lid and pressure-cook in manual mode for 4 minutes. When cycle is finished, switch to “Keep Warm” mode for 10 minutes. Drain and rinse beans.
- Meanwhile, in a small bowl, combine the cumin, chili powder, coriander, smoked paprika, 1 tablespoon kosher salt and pepper.
- Switch to pot to “Sauté” When hot, add the bacon and sauté for 1 minute. Add the onions and poblano and sauté for 3 minutes. Add the spices and the garlic and sauté for 30 seconds more. Pour in broth and drained beans and mix well.
- Place lid on Instant Pot, make sure steam release handle is on “sealing.” Push “Bean/Chili” mode and cook for 15 minutes. Allow pressure to release naturally then add Tabasco and mix well.
- For a deeper flavor, allow beans to sit in “Keep Warm” mode for at least 30 minutes.
