The enjoyment of instant pot beans is getting flavor that doesn’t come in a can! These can be used in many ways, not the least of which is served over a bed of rice and topped with chopped red pepper, green onions, and cilantro.
Beans will cook differently depending on the kind of bean and how old they are. Black beans seem to take longer than the other types we use. Freshly purchased from the store, my last two batches were completely different. These pictured here required the 60 minutes with slow release and turned out perfect, but the second batch didn’t need the slow release as they were slightly overcooked—very delicious just not quite as “pretty”.
They are delicious lifted out of the bean juice and used in burritos and quesadillas. You will love the flavor.
2 cups sorted and rinsed black beans
3/4 cup (1/2 onion) red or yellow, diced
4 cloves garlic, minced
4 scallions, sliced 1/4″
1/4 cup finely diced red pepper
2 tbsp minced cilantro
1 tbsp chicken style seasoning,
1 tsp salt
1 tsp cumin
1/2 tsp oregano
1 tbsp lime juice
2 1/5 cups water