Simple Instant Pot Black Beans prepared with dried black beans, onion, bell pepper, and spices. Inspired by traditional Cuban black beans, these hearty and flavorful beans will quickly become a meal planning staple. We love serving these with rice pilaf, salsa, avocado, and pickled onion for an easy weeknight meal. They'd also be wonderful as a side dish, taco filling, or served with scrambled eggs! This recipe, which is naturally vegan, gluten free, and dairy free, yields 2 quarts, perfect for several meals or freezing for another time.
Equipment Note: This recipe was tested with a 6-quart Instant Pot. If you are using another brand of pressure cooker, please adapt to suit your specific model's manufacturer instructions or settings.
Place the dried black beans in a medium saucepan, cover with cold water by 2 inches, and soak for a minimum of 6 to 8 hours or overnight. Drain and rinse, and set aside until ready to use.
Heat the oil in the insert over the high-heat saute function (high heat). Add the onions and garlic cloves, and a generous pinch of salt, and sauté for 4 to 5 minutes, stirring occasionally, or until slightly softened. Add the bell pepper and jalapeño, another pinch of salt, generous grind of black pepper, ground cumin, and red pepper flakes, if using. Sauté for an additional 2 to 3 minutes, stirring frequently, or until fragrant. Add the drained and rinsed beans, full cilantro stems, water, and salt. Stir the mixture together.
Turn the vent to the sealing position and cook under manual pressure for 7 minutes. Allow for natural release for 10 minutes, then carefully and safely use the quick release method to vent the remaining pressure and steam - be extremely careful to avoid the steam releasing valve.
Serve immediately, spooned on top of quinoa or rice with toppings (avocado, cilantro, fresh salsa, sour cream, and grated sharp cheddar are delicious!), or allow to cool completely before transferring to containers and storing in the refrigerator.
Storage Tips: Leftovers can be stored in the refrigerator for up to 5 days or slightly longer. They can also be frozen for up to 3 months; thaw before reheating, adding water or broth as needed for desired consistency.
Tips for Success:
Any leftovers can be stored in the refrigerator for up to 5 days or be frozen for up to 3 months. Thaw frozen beans in the fridge before reheating, adding water or broth as needed for reheating to achieve desired consistency.