Instant Pot Mini – Tasty Black Beans

Instant Pot Mini – Tasty Black Beans is another 3 quart electric pressure cooker recipe in my “Mini Series” of smaller portion meals. These Instant Pot black beans have a lot of Southwest flavor, and are cooked from dry beans. No soaking required! Pressure cooker black beans are easy and faster cooking than on the stove!

These Instant Pot Mini – Tasty Black Beans do have just the right amount of broth in them. They have very good flavor, because who wants to eat bland beans? This recipe makes 3 cups, a perfect amount for a side dish, or a main dish that you don’t want too many leftovers from.

The best part is that you can make these Instant Pot Mini – Tasty Black Beans from dry beans, as in, unsoaked beans! I love that! And I hope you do, too!

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4.88 from 8 votes

Instant Pot Mini - Tasty Black Beans

By Sandy Clifton

Instant Pot Mini - Tasty Black Beans is another 3 quart electric pressure cooker recipe in my "Mini Series" of smaller portion meals. These beans have a lot of Southwest flavor, and are cooked from dry beans. No soaking required!

Prep: 10 minutes mins

Cook: 35 minutes mins

20 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 3 cups

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Ingredients 

1x2x3x

• ▢ 3 slices Bacon, chopped (I use thick sliced lean)
• ▢ ½ small Onion, diced
• ▢ 3 cloves Garlic, pressed or finely minced
• ▢ 1 small Bay Leaf
• ▢ 2 tsp Cumin
• ▢ ½ tsp Smoked Paprika
• ▢ 1 ½ tsps Mexican Oregano (or 1 tsp oregano)
• ▢ 1 tsp Chili Powder
• ▢ ¼ tsp Kosher Salt (or 1/8 tsp table salt, use 1/4 tsp if not using bacon)
• ▢ ¼ tsp Black Pepper
• ▢ ½ tsp Coriander Powder
• ▢ 3 cups Chicken or Vegetable Broth,** low sodium
• ▢ 1 cup Dry Black Beans, sorted & rinsed

Garnish

• ▢ Sour Cream
• ▢ Fresh Cilantro
• ▢ Salsa
• ▢ Cotija or other Cheese
• ▢ Hot Sauce

Instructions 

• Turn on pot to Sauté function (Normal/Med heat). When the display reads Hot, add the bacon. Stir, and cook until mostly done. Spoon out any excess fat.
• Add the onion and cook, stirring occasionally for a couple of minutes.
• Add garlic, bay leaf, cumin, paprika, oregano, chili powder, salt, pepper, and coriander powder, stirring frequently. Don't let the garlic burn. You can add a little of the broth if it looks like it is too hot.
• Add the broth. Stir.
• Add the beans. Stir.
• Put the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.
• Cancel the Sauté function.
• Press the Pressure Cook (Manual) button or dial and then the + or - button or dial to choose 35 minutes.
• When the cooking cycle ends, let the pot sit for 15 minutes (natural release). Then turn the steam release knob to the Venting position to release the remaining pressure/steam (there may not be any, and that's okay).
• When the pin in the lid drops, open the lid and stir the beans. Taste and adjust salt, if needed.
• Garnish as desired and serve.

Notes

*You can make this vegetarian by omitting the bacon and using vegetable broth. Just sauté the onions first in a little olive oil. Then continue with the recipe as written.

**If you want this to be a soup, add a fourth cup of broth. Maybe add some chopped carrots and celery, too.

Nutrition

Calories: 232kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Side Dish

Cuisine: Tex Mex

Tried this recipe?Mention @simply_happy_foodie

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