These Mexican Black Beans in the Instant Pot are an easy, healthy, and delicious way to add more beans to your meal plan.
Prep Time 15 minutesminutes
Cook Time 32 minutesminutes
Natural Release Time 20 minutesminutes
Total Time 1 hourhour7 minutesminutes
Ingredients
1cupdried black beansrinsed and picked over
1medium red pepperseeded and cut into large pieces, divided
½medium white onioncut into large pieces
½Tablespoondried oregano
½Tablespoondried cumin
1teaspoongarlic powder
Sea salt and black pepperto taste
2whole bay leaves
1½cupchicken broth
1Tablespoonred wine vinegar
Instructions
Add the beans, red pepper (reserve a few Tablespoons for garnish), onion, oregano, dried cumin, garlic powder, salt, black pepper, and bay leaves to Instant Pot.
Pour broth on top and add the lid. Set the pressure valve to “seal. Set to pressure cook on high pressure for 32 minutes.
When done cooking, allow the pressure to release naturally for 20 minutes, and then do a quick release of any remaining pressure.
Turn the unit off and carefully remove lid.
Add red wine vinegar and stir to combine. Season with additional salt and black pepper, as desired, and stir to combine. Top with reserved red bell pepper.
Serve alongside cooked brown rice or add a dollop of sour cream. The chicken stock adds a lot of flavor, but if you choose you can substitute the equivalent cups of water
Notes
Serve alongside cooked brown rice or add a dollop of sour cream. The chicken stock adds a lot of flavor, but if you choose you can substitute the equivalent cups of water