Name: Instant Pot Mini - Tasty Black Beans
Prep time: 10 min
Cook time: 35 min
Total time: 65 min
Ingredients: 3 slices Bacon, (chopped (I use thick sliced lean)); 1/2 small Onion, (diced); 3 cloves Garlic, (pressed or finely minced); 1 small Bay Leaf; 2 tsp Cumin; 1/2 tsp Smoked Paprika; 1 1/2 tsps Mexican Oregano ((or 1 tsp oregano)); 1 tsp Chili Powder; 1/4 tsp Kosher Salt ((or 1/8 tsp table salt, use 1/4 tsp if not using bacon)); 1/4 tsp Black Pepper; 1/2 tsp Coriander Powder; 3 cups Chicken or Vegetable Broth,** (low sodium); 1 cup Dry Black Beans, (sorted & rinsed); Sour Cream; Fresh Cilantro; Salsa; Cotija or other Cheese; Hot Sauce

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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!

Instant Pot Mini - Tasty Black Beans

When it comes to beans, sometimes I want a nice bowl of them, with just the right amount of broth. I do like Black Bean Soup, and you can certainly add an extra cup of broth to this recipe to make it more of a soup. But sometimes I just want beans, and a nice hunk of buttered corn bread to go with them!

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

Prep Time

10 mins

Cook Time

35 mins

Total Time

1 hr 5 mins

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!

Course: Dinner, Side Dish

Cuisine: Tex Mex

Keyword: pressure cooker black beans

Servings: 3 cups

Calories: 232 kcal

Author: Sandy Clifton

Ingredients

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 ⅛ tsp table salt, use ¼ 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.

Recipe 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.

Resources to Make This Recipe and More

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