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Instant Pot Black Beans

Course: Dinner
Cuisine: Cuban
Diet: Gluten Free
Keyword: beans
Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 25 minutes
Servings: 6 Servings
Calories: 157kcal
Author: Amanda Carlisle
Authentic spanish flavor in a short amount of time with this simple Instant Pot Black Beans Recipe
Print Recipe

Equipment

Ingredients

  • 1 lb black beans
  • 6 cups water
  • 1 cube chicken bouillon
  • 1 tomato quartered
  • 2 cloves garlic crushed
  • 1/2 cup onion chopped
  • 1 bay leaf
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp oregano dried
  • 1 tsp salt

Instructions

  • Add your dry beans to your instant pot. Top with 6 cups of water and 1 chicken bouillon cube or equivalent.
  • Add in the other ingredients; tomato, onion, garlic, oil, vinegar, and seasonings.
  • Cover and set your instant pot to high pressure for 60 minutes and then allow it to natural release for atleast 20 minutes.
  • Serve with rice and diced onion.

Vegan

  • Use a vegetable broth base instead of a chicken boullion cube.

Notes

Storage

You can store cooked beans in an airtight container in the fridge for up to 1 week.
You can also freeze your beans in a freezer bag for up to 2 months. Just thaw and reheat to enjoy.

Nutrition

Calories: 157kcal | Carbohydrates: 21g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 405mg | Potassium: 342mg | Fiber: 7g | Sugar: 2g | Vitamin A: 171IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg