Ingredients:

  • 1 pound (450g) dried black beans, rinsed
  • 6 cups (1.4 liters) chicken broth (or vegetable broth)
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 1 teaspoon salt (or more to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon lime juice (optional)
  • Fresh cilantro, chopped (optional)

Instructions:

  1. In the Instant Pot, combine the rinsed black beans, chicken broth, chopped onion, minced garlic, jalapeño (if using), cumin, oregano, smoked paprika, and bay leaf.
  2. Add salt and pepper.
  3. Secure the Instant Pot lid, ensuring the valve is set to sealing. Cook on high pressure for 30 minutes.
  4. Allow the pressure to release naturally for 15 minutes. Then, carefully quick-release any remaining pressure.
  5. Remove the bay leaf. Taste and adjust seasonings as needed. If the beans are too liquidy, use an immersion blender to partially mash some of the beans for a thicker consistency, or simmer on the sauté function for a few minutes to reduce the liquid.
  6. Stir in the lime juice (if using) and garnish with fresh cilantro before serving. Enjoy these instant pot black beans!