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An Instant Pot (or even an old school pressure cooker) is a great tool for cooking dried beans. The beans cook to a tender interior, yet they still hold their shape and don’t fall apart or blow out. In fact, his is one of our favorite applications of an Instant Pot. This is one of my favorite applications of an Instant Pot or pressure cooker. The seasoning is just right in this recipe, but if you like heat, you can leave the seeds and ribs in the pepper (removing them turns down jalapeno’s hotness). Once your beans are cooked to perfection, use them in tacos, over rice, stirred into soup, alongside meats, or as is for a simple side dish.
How to Make It
Rinse, drain, and sort black beans, picking out any stones or broken beans. Set aside.
Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Allow to heat for 3 minutes. Add olive oil, onion, peppers, garlic, salt, cumin, coriander, and oregano. Cook stirring often, until vegetables are slightly tender, about 5 minutes. Add bay leaves, stock, and beans. Stir to blend. Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 37 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.) When the cook time has ended, allow Instant Pot to naturally release pressure for 20 minutes. (Steam is fully released when pressure valve drops.) Uncover and turn off Instant Pot.
To serve, spoon beans and cooking liquid into bowls and top evenly with tomatoes and cilantro.