Black Beans Instant Pot Mexican

This Black Beans Instant Pot Mexican is made with lime, cilantro, black beans, and broth in an Instant Pot.

If you are looking to make beans from scratch look no further. Making your beans in the pressure cooker is the easiest way because it doesn’t require soaking. Keep reading and I will explain both ways to cooking your beans. This Mexican Beans with Cilantro from Scratch dish is good for your heart! Beans are such a versatile ingredient for quick, healthy meals. Cooking beans from scratch has become my new favorite thing. Using these beans to fill a burrito, make a rice bowl, or pair with your favorite protein works.

So there are two ways to cooking beans: stovetop and instant pot. The stovetop takes about 60-90 minutes but it does require overnight soaking because it makes them easier to digest and helps remove some of the gas-causing sugars from the beans. Soaked beans will also cook a lot faster. In the instant pot, it only takes 30 minutes to cook and does not require soaking. That is why I’m hooked making beans this way.

How to make Black Beans Instant Pot Mexican

In your pressure cooker: add the beans, broth and bay leaves in your pressure cooker and cook on high for 30 minutes. Let it naturally release.

Open the pressure cooker, strain the beans, squeeze the lime juice and garnish with cilantro.

In a pot: Place black beans (that have been soaked in water overnight) in a large pot; cover with chicken broth and bring to a boil. Reduce heat, cover and simmer gently until beans are tender but firm, for 60 to 90 minutes. Periodically try a taste test and mash a bean against the side of the pot with a fork!

Dishes like Mexican Beans with Cilantro from Scratch

• Homemade Baked Beans in the Instant Pot from Scratch
• White Bean and Arugula Salad
• Cuban-Style Beans

Black Beans Instant Pot Mexican

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• Author: Maxine Dubois
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

If you are looking to make beans from scratch look no further. Making your beans in the pressure cooker is the easiest way because it doesn’t require soaking. Keep reading and I will explain both ways to cooking your beans.

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Ingredients

Scale 1x2x3x

• 1 cup dried black beans
• 4 cups broth (chicken or vegetable)
• 2 bay leaves
• 1 tablespoon cilantro, chopped
• Juice of ½ lime

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Instructions

1. In your pressure cooker: add the beans, sofrito, broth and bay leaves in your pressure cooker and cook on high for 30 minutes. Let it naturally release. Open the pressure cooker, strain the beans, squeeze the lime juice and garnish with cilantro.
2. In a stovetop pot: Place black beans (that have been soaked in water overnight) in a large pot; cover with broth and bring to a boil. Reduce heat, cover and simmer gently until beans are tender but firm, for 60 to 90 minutes. Periodically try a taste test and mash a bean against the side of the pot with a fork!

Notes

• If you are cooking your beans in a pot, you must soak the beans overnight. Otherwise, you don’t need to for a pressure cooker.

• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Category: Sides
• Method: Pressure Cooker
• Cuisine: Mexican

Nutrition

• Serving Size: 1
• Calories: 169.3
• Sugar: 2.2 g
• Sodium: 720.2 mg
• Fat: 0.8 g
• Saturated Fat: 0.0 g
• Carbohydrates: 37.6 g
• Fiber: 9.5 g
• Protein: 10.7 g
• Cholesterol: 0.0 mg