Instant Pot Black Beans {No Soak + Bowl Idea}
These Instant Pot Black Beans are SO easy and there's no soaking required! Read on for my bonus Tex Mex Black Bean Burrito Bowls recipe.
Servings: 6 servings
Calories: 465kcal
Ingredients
- 6 cups water
- 1 lb dry black beans
Black bean burrito bowls
- 1 cup dry quinoa
- 2 cups water
- 1 cup frozen corn, defrosted
- 1 avocado
- 1 container Pico de gallo
- 1/2 cup Cilantro, chopped
Chipotle dressing
- 1/3 cup sour cream
- 1 tbsp water
- 1 tbsp minced chipotle peppers in adobo sauce
- 1 tsp lime juice
- Salt & pepper, to taste
Instructions
- Add water to the Instant Pot, then dried black beans.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 50 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 50 minutes.
- Let the Instant Pot do a natural pressure release. Open the lid when pressure gauge has dropped and the lid opens easily. Drain the remaining liquid from the black beans, then serve and enjoy!
To make bowls
- Stir ingredients under the chipotle dressing heading together in a bowl.
- Meanwhile, add quinoa and water to a pot on the stove or a rice cooker and cook until liquid has fully absorbed.
- Add cooked quinoa, cooked black beans, corn, avocado, pico de gallo and cilantro to large bowls, then pour dressing overtop. Serve and enjoy!
Video
Notes
Use this recipe to make other kinds of legumes like pinto beans or kidney beans.
Store the cooked beans in the fridge for 3-5 days. Eat them cold or reheat them in the microwave for 1-2 minutes.
Freeze the black beans for up to 3 months. Defrost them in the fridge overnight or reheat right from frozen.
Nutrition
Calories: 465kcal | Carbohydrates: 74g | Protein: 22g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 35mg | Potassium: 1518mg | Fiber: 17g | Sugar: 3g | Vitamin A: 214IU | Vitamin C: 5mg | Calcium: 135mg | Iron: 5mg