Try this Instant pot black beans recipe, or contribute your own.
Suggest a better description1. Sauté onion in instant pot; Heat Instant Pot using Sauté Mode function. When hot (~ 8 minutes) add olive oil, then chopped onions and sauté for 3 minutes.
2. Add spice and garlic: Add cumin, oregano, and bay leaves. Saute for another minute. Add in minced garlic and sauté for 30 seconds.
3. Deglaze: Pour in1 cup stock and deglaze by scrubbing all the brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
4. Pressure cook beans: Add in beans and salt. Pour in remaining chicken stock and give a quick mix.
With venting knob in Venting Position, close the lid, then turn Venting Knob to sealing position, Pressure cook at high pressure 50 minutes + Natural Release 20 minutes. After 20 minutes, release the remaining pressure by turning Venting Knob to Venting position. When floating valve drops, open lid carefully.
Taste and season black beans with more salt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3480g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1761 | ||
Calories from Fat: 372 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.3g | 55 % | |
Saturated Fat 10.5g | 52 % | |
Monounsaturated Fat 19.8g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 86.4mg | 27 % | |
Sodium 5299.2mg | 183 % | |
Potassium 4957.2mg | 130 % | |
Total Carbohydrate 230.1g | 68 % | |
Dietary Fiber 42.8g | 171 % | |
Sugars, other 187.3g | ||
Protein 116.1g | 166 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1761
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