Instant Pot Black Beans
Ingredients:
1 lb dry black beans
3 cups chicken broth
1 jalepeno pepper, sliced
1 medium onion, chopped
2 garlic cloves, minced
1 bay leaf
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
salt and pepper to taste
1/4 cup fresh cilantro, chopped (optional)
Juice of 1 lime (optional)
3 cups chicken broth
1 jalepeno pepper, sliced
1 medium onion, chopped
2 garlic cloves, minced
1 bay leaf
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
salt and pepper to taste
1/4 cup fresh cilantro, chopped (optional)
Juice of 1 lime (optional)
Directions:
Place all ingredients (except the cilantro and lime) into the instant pot. Set manual pressure on high for 35 minutes. Natural steam release for ten minutes, then release the rest of the steam. Garnish with cilantro and lime juice, if desired.
Notes:
Do not soak the beans before cooking! It's counter-intuitive, but the instant pot really will do all the work for you.
Eat them as-is, or use them as a base for the best chili ever.
The chicken stock will be mostly absorbed in the cooking process, so if you like your beans a little soupier, add another cup of chicken stock before cooking.
If you want spicier beans, add another jalepeno or use serrano peppers. Careful though, the beans will retain all the spice!
Eat them as-is, or use them as a base for the best chili ever.
The chicken stock will be mostly absorbed in the cooking process, so if you like your beans a little soupier, add another cup of chicken stock before cooking.
If you want spicier beans, add another jalepeno or use serrano peppers. Careful though, the beans will retain all the spice!