Instant Pot Mexican Black Beans
These Mexican Black Beans in the Instant Pot are an easy, healthy, and delicious way to add more beans to your meal plan.
Servings: 4 servings
Calories: 192kcal
Ingredients
- 1 cup dried black beans rinsed and picked over
- 1 medium red pepper seeded and cut into large pieces, divided
- ½ medium white onion cut into large pieces
- ½ Tablespoon dried oregano
- ½ Tablespoon dried cumin
- 1 teaspoon garlic powder
- Sea salt and black pepper to taste
- 2 whole bay leaves
- 1½ cup chicken broth
- 1 Tablespoon red 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.
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
Nutrition
Serving: 1serving | Calories: 192kcal | Carbohydrates: 35g | Protein: 12g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 333mg | Potassium: 850mg | Fiber: 9g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 39mg | Calcium: 87mg | Iron: 3mg
