Instant Pot Black or Pinto Beans
Servings: 6
Ingredients
- 1 pound dried black or pinto beans sorted for stones (they don’t need to be soaked)
- ½ large yellow onion finely chopped
- 1 large garlic clove finely chopped
- 10 sprigs cilantro tied with kitchen twine
- 1 Tablespoon kosher salt
- 8 cups water use hot water to bring the Instant Pot up to pressure more quickly
Instructions
- Place all ingredients in the Instant Pot insert. Secure the lid and turn the vent to “sealed.”
- Set the machine to manual high pressure for 35 minutes. The machine will need time to achieve pressure before it starts counting down from 35 minutes.
- Once the cook time has completed, do a manual/quick release. Open the lid and test the beans for tenderness.
- They should be tender. If so, you can eat them as is. If they're not tender enough, but they're close, switch to the saute setting and simmer the beans for a few more minutes. I like to strain the beans but save the liquid. Discard the cilantro bundle. Put the beans back in the Instant Pot and add enough reserved cooking liquid to achieve your desired consistency. You can even mash some of the beans if you like or puree them all. Save a little bean liquid in case you have leftovers and you want to reheat them.
Notes
If you have 14 ounces of beans, reduce water to 7 cups.
You can also add a small piece of jalapeno (like 1/2 of one) to the pot with the rest of the ingredients. Take the seeds out beforehand so the beans are not too spicy.
You can also add a small piece of jalapeno (like 1/2 of one) to the pot with the rest of the ingredients. Take the seeds out beforehand so the beans are not too spicy.