Instapot Black Beans

Chef’s Note

“Mexican/Tex-Mex black beans recipe for instapot or pressure cooker.”








  • 5 slicesbacon
  • 1 onion
  • 2 teaspoonscumin
  • 1 teaspoonpaprika
  • 1 teaspoonchili powder
  • 12 teaspoonblack pepper
  • 2 cupsdried black beans
  • 4 cupschicken broth
  • 1 cup chopped cilantro (optional)
  • salt, to taste
  • Directions

  • Turn the instant pot to the ‘Sauté’ setting.
  • Cut bacon into small squares and dice onion.
  • Fry bacon in the instant pot.
  • When bacon is almost cooked through add the diced onion and sauté until onion is soft and bacon is cooked through.
  • Add all spices (except salt) to the bacon and onion and sauté for 1 minute or until spices are fragrant.
  • Add dried black beans and chicken broth to the instant pot. Add water until the beans are covered with 1/2 inch of liquid.
  • Switch the instant pot from ‘Saute’ Mode to ‘Manual’ and set to cook for 50 minutes.
  • When instant pot is finished cooking, release pressure manually or let natural release for extra soft beans.
  • Cut up cilantro and stir into beans before serving if desired. Taste and add salt as needed.
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