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Instant Pot Black Beans


    • 1 lb. Rancho Gordo or other dried beans
    • 1 onion, chopped
    • 1 bell pepper, chopped
    • 6 cloves garlic, minced
    • 6 cups vegetable or chicken broth
    • 1 teaspoon cumin
    • 2 teaspoon oregano
    • 1 teaspoon salt
    • 2 bay leaves 
    • 1 Tablespoon olive oil
    • 1 ham bone (OPTIONAL)

    Step by Step Instructions

    STEP 1
    Rinse beans until clear, no need to soak.

    STEP 2
    Saute onion in oil, add garlic and spices.
    STEP 3
    Pour in 1 cup of stock and deglaze by scrapping the browned bits off the bottom with a wooden spoon. 

    STEP 4
    Add beans, remaining ingredients, and mix.
    STEP 5
    Lock lid, make sure VENT is set to seal, and select high pressure for 55 minutes cook time. Allow to naturally release 20 minutes, then use quick pressure release.

    Serve over rice with Aunt Lillibell’s sour cream cornbread!

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