Instant Pot Black Beans
1 hr 40 min4 - 6
No-soak dried black beans pressure cooked with onion, garlic and herbs into a creamy, hearty Mexican-style dish.
| prepRinse black beans under cold water, pick out debris, drain well | ||||
| 1 tablespoon (15ml) olive oil | Sauté onion, cumin, oregano, bay leaf, garlic | Deglaze pot with stock | Add beans, salt, stock; pressure cook 50 min | Season, garnish with cilantro & serve |
| 1 (240g) onion, chopped | ||||
| 1 teaspoon (2.7g) ground cumin | ||||
| 1 teaspoon (0.6g) oregano | ||||
| 3 (0.4g) bay leaves | ||||
| 8 (27g) garlic cloves, chopped | ||||
| 1 cup (250ml) unsalted chicken stock (for deglazing) | ||||
| 1 pound (454g) dried black beans, rinsed & unsoaked | ||||
| ½ teaspoon coarse kosher salt (or fine salt), plus more to taste | ||||
| 5 cups (1.25L) unsalted chicken stock | ||||
| Cilantro, chopped | ||||
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