This is one of my favorite healthy recipes. For full recipe details, please visit the original author’s article in the link below.
This recipe is a staple in my kitchen and using the pressure cooker speeds up the active cook time. This recipe is vegan, gluten-free, and dairy-free.
Beans and legumes have a number of health benefits, including reducing cholesterol, decreasing blood sugar levels, and increasing healthy gut bacteria. They are also a great replacement for meat as a source of vegetarian protein.
- Instant Pot or similar pressure cooker
- 1 1/2 cup dried black beans picked over, rinsed, soaked, and rinsed again.
- 1 bay leaves
- 1/4 cup coconut oil, or avocado oil
- 1 1/2 cups minced yellow onion
- 2 cups diced bell pepper
- 1 1/2 tablespoon ground cumin
- 1 tablespoon dry oregano
- 5 cloves garlic minced (or 1 teaspoon garlic powder), or to taste
- 1/4 cup tomato paste
- 5 cups broth
- cayenne to taste optional
- salt and pepper to taste
- Combine all ingredients EXCEPT FOR SALT in your Instant Pot. Stir a few times to mix.
- Place the lid on the Instant Pot, lock in place, and turn the valve to sealing.
- Select the MANUAL setting and use the +/- buttons to set cook time for 9 minutes on HIGH pressure. It will take your pressure cooker about 10 minutes to get up to pressure. This is normal.
- Once the beans are done cooking, allow the pressure to naturally release for 15 minutes before quick releasing the remaining pressure.
- Remove bay leaves. Stir in salt to taste.
- Drain some (or a lot the cooking liquid off of beans. How much you drain off is up to you. If you plan on enjoying all of the beans right away, feel free to remove as much of the liquid as you like. However, if you plan to store these beans, I recommend saving some to help the beans from becoming to dry in the fridge. Or keep all the cooking liquid in and enjoy the beans as a soup!
- Store leftovers in the fridge from up to a week or in the freezer for months to come!
If you opt not to soak your beans ahead of time, cook for 30 minutes on HIGH pressure. Allowing the pressure to naturally release for 20 minutes. Adding the salt AFTER cooking helps to ensure the beans soften up appropriately. I have cooked them with salt and then add it after, but I get the most successful and consistent results when I add the salt after the cooking process.