Mexican Black Beans in Instant Pot

• servings: 6 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

1 tablespoon Oil

1/2 cup Onions (diced)

1/2 tablespoon Garlic (minced)

1 Bay leaf (optional)

1/2 Red bell pepper (diced)

1 cup Dry black beans (7oz. rinsed)

2 cups Water or broth

1/2 tablespoon Ground Cumin (Jeera powder)

1/2 tablespoon Oregano

1/2 teaspoon Paprika

1/2 teaspoon Salt

1/2 tablespoon Lime juice

1/3 cup Cilantro (chopped)

Directions

Set your pressure cooker to saute mode, and add oil to the inner pot.

Add the onions, bell pepper, and garlic to the pot, and saute for about 3 minutes.

Add the bay leaf and spices.

Add the black beans and water, stirring to deglaze and incorporate the flavorful veggie bits from the bottom of the pot into the beans.

Cancel saute mode, then close the lid, making sure the vent is set to sealing.

Set the pot to manual or pressure cook mode on high pressure and increase the cook time to 35 minutes.

When the cook time is finished, let the pressure release naturally.

When the pressure has fully released, remove the lid of the pressure cooker, then gently stir the beans.

Add lime juice and garnish with cilantro. Enjoy!

Nutrition

• Calories: 76 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Sodium: 510 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 3 g