Mexican Black Beans - Instant Pot - No Soak
Make seasoned Mexican Black Beans in your instant pot quick and effortlessly. No soak and ready to eat in a little over an hour.
Equipment
- Instant Pot / Pressure Cooker
Ingredients
- 1 pound dried black beans no need to soak
- 4 cups chicken stock or broth or vegetable broth if preferred
- 1 teaspoon cumin (ground)
- 1 teaspoon oregano (dried)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 bay leaf
- 1 tbsp fresh minced epazote (optional)
Instructions
- Inspect black beans and pick out any stones, foreign matter or broken beans. Rinse thoroughly and drain, repeat a few times.
- Add beans, salt, seasonings and bay leaf to Instant Pot. Pour broth into Instant Pot. Stir so seasonings are incorporated into broth.
- Close up Instant Pot and run on "Beans function - High Pressure". Set cooking time for 25 minutes for means with a bit of firmness, 30 minutes for softer beans.
- Let pressure release naturally.
Notes
This recipe can easily be halved.
Fresh epazote may be used if available.
If you prefer low-sodium chicken broth, just know that you made need to increase the amount of salt. Honestly though, less is always more and you can always salt & season to taste after your black beans are done.
Tried this recipe?Let us know how it was!