If you aren’t making your own beans, you’re missing out. Trust me when I say, it’s so easy! I’ve made pinto beans for years now, and my whole family loves them. We can’t have a taco night without them. I finally picked up some black beans at the store last week so I could try them using the same method in my pressure cooker that I’ve used for my pinto beans for many years. Wow! They cooked perfectly and they’re really delicious. These Instant Pot black beans are a must try!
Do NOT cook beans in your slow cooker
All dry beans contain a compound called lectin. Your beans must reach a certain temperature to destroy this toxic compound. Slow cooking beans can lead to food born illness. You must boil or pressure cook your beans.
My Instant pot is one of my most used kitchen appliances I can’t live without. If you’re still wondering if you need one, you do. They aren’t scary and they won’t explode in your kitchen. Read more about all the reasons I love my Instant Pot and which one I have HERE. These beans will be ready in 1 hour, start to finish!
We use our beans on tacos, in burritos, as a side, and on tostadas. With 8 grams of fiber per serving, they’re a great addition to your day and meals and will quickly help you reach the 25 grams per day fiber goal.
A new shrimp tostada recipe is coming to Ninja Insider this Wednesday! You can learn more about Ninja Insider and joining our macro nutrition community here. A new macro calculated recipe is added to Ninja Insider for members every single week!
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Instant Pot Black Beans
Ingredients
- 16 ounces dry black beans
- 1/2 onion, diced (140g)
- 2-3 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 6 cups water
- 1 teaspoon salt
Instructions
- Rinse and sort your beans. Remove any debris and then place in your pressure cooker pot.
- Add the onions, garlic, chili powder, cumin, oregano, and water. No need to measure the water, you can fill your pot to the max fill line of your pot.
- Set to manual pressure high for 40 minutes. Let the beans naturally release for 20-30 minutes, or until all the pressure has been released and you can open the lid.
- Strain as much of the liquid from the pot as you prefer. I like to leave a little in there, about 1 cup. Add the salt and taste. More salt may be needed, just be careful to not overdue it.
- Use on tacos, in burritos, as a side dish, or on tostadas with a little crumbling cheese. Enjoy!
Nutrition Facts
Instant Pot Black Beans
Serves: 12
|
Amount Per Serving: 1/2 cup (120g)
|
||
|---|---|---|
| Calories | 109 | |
| % Daily Value* | ||
| Total Fat | 0 | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 19.9 | 6.3% | |
| Dietary Fiber 8.3 | 32% | |
| Sugars | ||
| Protein 7.2 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Stay Fit Mom
Notes
Find in Myfitnesspal by search Stay Fit Mom Instant Pot Black Beans
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