Instant Pot Black Beans from Scratch

Ingredients

• 1 lb dried black beans, rinsed and sorted
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 jalapeno, seeded and diced (optional)
• 1 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 6 cups water or low-sodium vegetable broth
• 1.5 tsp kosher salt
• 1 tbsp lime juice

Instructions

1. Rinse the dried black beans in a colander under cold water and pick out any shriveled beans or small stones; dried beans occasionally carry debris from packaging.
2. Set the Instant Pot to SAUTE and heat the olive oil, then cook the onion and jalapeno for 3 to 4 minutes until the onion softens.
3. Add the garlic, cumin, and oregano and stir for 30 seconds until fragrant; do not let the garlic brown or it will turn bitter.
4. Press CANCEL to stop the saute function, then add the rinsed black beans, bay leaves, water or broth, and 6 cups liquid total, making sure beans are covered by at least 2 inches.
5. Do not add the salt yet; salting dried beans before pressure cooking can toughen their skins and slow how well they soften.
6. Secure the lid and set the valve to SEALING, then select PRESSURE COOK on HIGH for 30 minutes if the beans are unsoaked (25 minutes if you soaked them overnight).
7. Allow a full natural pressure release for 15 to 20 minutes after cooking ends; forcing a quick release on beans can cause the foamy liquid to sputter out the valve and can leave beans undercooked or split.
8. Once the pin drops, carefully open the lid away from your face and remove the bay leaves.
9. Taste a few beans; they should be fully creamy and tender with no chalky center. If still firm, seal and pressure cook on HIGH for another 5 minutes with a natural release.
10. Stir in the kosher salt and lime juice now that the beans are tender, and let them sit uncovered for 5 minutes to absorb the seasoning.
11. Check the bean liquid consistency: if you prefer thicker beans, mash about 1/2 cup against the side of the pot and stir back in.
12. Serve warm as a side, or cool and refrigerate in an airtight container for up to 5 days, or freeze in portions for up to 3 months.
13. Do not fill the Instant Pot inner pot above the max fill line before cooking; dried beans expand significantly and foam as they cook.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.