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
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Wash and Sort Beans
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Add beans and water to the insert and stir. Add salt and vinegar and stir.
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Close the Instant Pot with lid, turn the valve to “sealing” position.
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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.
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The Instant Pot will beep and start coming to pressure. It takes about 12 minutes for my IP to do that.
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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”.
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When the pressure is released, carefully open the lid away from your face.
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Drain the beans. Discard the liquid or use as a base for soups!
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Divide the beans into 1,5 cup portions and store in ziploc bags in the freezer or fridge, if using throughout the week.