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Black Beans from Scratch in the Instant Pot

These perfectly cooked black beans require no pre-soaking, and taste remarkably better than canned.

  • Author: MaryLeir

Ingredients

Scale
  • 3 tablespoons olive oil
  • 2 medium carrots
  • 3 celery stalks
  • 1 medium onion
  • 1 lb. black beans, rinsed
  • 1 1/2 tablespoons better than bouillon vegetable or no chicken base
  • 4 cups of water

Instructions

  1. Pulse the carrots, celery, and onion in a food processor until finely chopped.
  2. Transfer onion mixture to an instant pot with the olive oil and sauté until soft, about 10 minutes.
  3. Using a large measuring cup, dissolve bouillon base in 4 cups of hot water.
  4. Add rinsed beans and bouillon water to the instant pot and stir.
  5. Set the Instant Pot pressure to high and the timer to 30 minutes.
  6. Allow pressure to release naturally for another 30 minutes before opening valve.
  7. Enjoy!