Perfect Black Beans in the Instant Pot

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and pinto beans are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has healthy fats while canola is often cheaper.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers similar acidity with potential health benefits.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley provides a fresh flavor while spinach is more affordable.

Sort the beans to remove any debris or stones.

Wash the beans thoroughly in water.

Add beans along with 6 cups of fresh water to the instant pot.

Add in the garlic, bay leaf and salt.

Place the cover on and cook on high pressure for 22 minutes.

Let the pressure naturally release for 20 minutes.

If any pressure remains, release it.

Heat a heavy bottom pot on medium to high heat.

Add 1 tbsp olive oil.

Add the carrot, onion, bell pepper and garlic.

Add a couple of good pinches of salt and black pepper.

Cook for 4-5 minutes until the onions soften and become translucent.

Add in the cumin, paprika, chili powder and oregano.

Cook for 1 minute.

Add the tomato paste and vinegar.

Stir well and cook for a couple of minutes.

Add the beans and bean liquid.

Cover and simmer for 10-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary