I can not tell a lie, the contents of this bowl disappeared in about 8.2 seconds. I took a stab at black beans in the Instant Pot today and all I can say is that this will surely be a staple around here (without the hours of waiting for them to cook!). It’s nice to go meatless sometimes and honestly, this is just a different version of a taco for me — and you know I like my tacos. I topped these babies with some tomatoes, red onion, cilantro, Siggi’s plain full fat yogurt and a hefty dose of Frank’s hot sauce.
Instant Pot Black Beans
2 cups black beans, rinsed and soaked for 2 hours
1/2 a small yellow onion, chopped
2 celery ribs, sliced into half moons
4 cloves garlic, minced
2 TBL olive oil
4 cups veggie stock
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne
1/2 tsp onion powder
1/2 tsp sea salt
Fresh ground black pepper
Set the Instant Pot to saute and add olive oil, onions, celery, garlic and spices and cook until soft. Switch off. Add the veggie stock and beans. Cover and lock lid — make sure the valve is turned to Sealed and not Venting! Pressure cook on HIGH for 30 minutes. Voila!