- Brittany Sparks, RD
Instant Pot Black Beans
When it comes to life changing moments this is one. Since getting my Instant Pot I have been able to cook dry beans in as little as 25 minutes! Yes, only 25 minutes. It is a miracle! It used to take me hours to cook dry beans on the stove top.
In this blog post I am sharing a great recipe for black beans. These beans can be used in a variety of dishes throughout the busy work week. You can add them to a salad with chicken and other veggies, or use them in casseroles, burritos or simply enjoy them on their own.
Beans are a great source of many nutrients. They are a great source of plant based protein, fiber, folate, iron, calcium and potassium.
A ½ cup serving of black beans supplies about: 120 calories, 7.5 grams of protein, 23 grams of carbohydrates with about 8 grams of fiber. Beans are naturally low in fat and sodium.
Another benefit of cooking with dry beans is that they are very cheap. So if you are on a budget this is a great nutrient dense item you should be adding to your shopping cart.
I first use the saute function of the Instant Pot to saute a few veggies and spices to form a flavor base for the beans. Cooking with a variety of spices and herbs will help provide flavor and not sodium. I still use salt in this recipe as it is needed for seasoning, however it is not as high as the canned/processed, ready-to-eat versions. When cooking from scratch you have a bit more wiggle room to control your sodium intake.
The next step is to add the dry beans and broth and set to pressure cook for 25 minutes and you are done! The total process takes under an hour and that is a huge difference compared to the stove top version. This has been one of my favorite uses of the Instant Pot as it makes cooking one of my kitchen food staples effortless.
Instant Pot Black Beans
Author: Brittany Sparks
Makes: 16 (1/2 Cup Servings)
Prep Time: 5 min
Cook Time: 35 min
Total Time: 40 min
1 lb Dry Black Beans (453g), Rinsed and Drained
1 Large Onion, Diced
1 Cup Celery, Diced
1 Cup Carrots, Diced
1 Tbsp Smoked Paprika
2 Tsp Cumin, Ground
1 Tbsp Garlic Powder
1 Tsp Chili Powder
5 Cups No Added Sodium Broth
1 Tsp Salt
1 Tsp Pepper
Sprinkle of Cheese
Pinch of Red Pepper Flakes
Dollop of Plain Yogurt
Instant Pot Directions:
Turn your Instant Pot to the sauté function. Add the olive oil, diced celery, onion, carrots, smoked paprika, cumin, garlic and chili powder. Sauté for 2-3 minutes.
Next add the beans and broth. Stir to combine.
Set the Instant Pot to pressure cook high setting and set the timer for 25 minutes.
Once complete use the quick release feature to release the pressure. Once done let sit for an additional 10 minutes prior to removing the lid.
Add in the salt and pepper to taste. Garnish and serve.
Serving Size (1/2 Cup):
Calories 122, Total Fat 1.4 g, Monounsaturated Fat 0.7 g, Saturated Fat 0.2 g, Polyunsaturated Fat 0.3 g, Sodium 185 mg, Total Carbohydrate 21 g, Dietary Fiber 5.2 g, Protein 7.6 g, Potassium 566 mg, Phosphorous 126 mg.