InstaPot Black Beans (From Dry)

(from txsunbirds’s recipe box)

Nutrition Facts
Instant Pot Black Beans
Amount Per Serving
Calories 265 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 484mg21%
Potassium 1150mg33%
Carbohydrates 48g16%
Fiber 12g50%
Sugar 1g1%
Protein 16g32%
Vitamin A 15IU0%
Calcium 104mg10%
Iron 3.9mg

Prep time: 2 minutes
Cook time: 40 minutes

Ingredients

  • 2 cups dry black beans
  • 5 cups cold tap water
  • 1 teaspoon kosher salt (Add half for less sodium)
  • 1.5 tablespoons apple cider vinegar

Directions

  1. Wash and Sort Beans

  2. Add beans and water to the insert and stir. Add salt and vinegar and stir.

  3. Close the Instant Pot with lid, turn the valve to “sealing” position.

  4. Set to “manual” and adjust the timer to 30 (+/- 5 for harder or softer) minutes (DO 33). Make sure the IP is set to high pressure.

  5. The Instant Pot will beep and start coming to pressure. It takes about 12 minutes for my IP to do that.

  6. When the timer is done, the IP will beep. Press “cancel/off” button and let the pressure cooker release the pressure naturally. If you are short on time, wait 5 minutes, then switch the valve to “venting”.

  7. When the pressure is released, carefully open the lid away from your face.

  8. Drain the beans. Discard the liquid or use as a base for soups!

  9. Divide the beans into 1,5 cup portions and store in ziploc bags in the freezer or fridge, if using throughout the week.

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