Go Back
Print

No Soak Instant Pot Black Beans

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 servings
Author Si Foster, A Bountiful Kitchen

Ingredients

  • 1-2 tablespoons Olive Oil
  • 12 oz Sausage pork, chicken or turkey- I used Cajun Style Andouille for a little spice
  • 1 lb dried black beans
  • 1 onion white yellow or sweet, chopped (about 2 cups)
  • 2-4 cloves garlic minced
  • 2 teaspoons ground coriander
  • 2 teaspoons sea salt
  • 1 teaspoon ground pepper
  • 2 quarts chicken or vegetable stock or broth
  • cilantro chopped for garnish

Instructions

  1. Turn Instant Pot to sauté setting and pour oil into pot.
  2. Add sausage and cook until cooked and lightly browned. Remove sausage from pot and set aside until the beans are completely finished cooking.
  3. Turn pot off. Leave remaining oil in pot to prevent beans from foaming while cooking.
  4. Add the dry black beans, chopped onion, garlic, coriander, salt, pepper and stock.
  5. Place the seal in the lid, and place the lid on the pot. Turn the lid to the closed position and set the timer for 45 minutes.
  6. Let the beans cook, when the timer goes off let the pot sit until the pressure naturally releases, at least 30 minutes. The remaining pressure may be released manually. The "keep warm" setting may be used until you are ready to serve.
  7. A few minutes before serving, add the meat back to the pot and stir.
  8. Garnish and serve.

Recipe Notes

-The recipe says to remove the meat from the pot before cooking the beans, and then add the meat back just before serving. I like to remove the meat so it won't turn the color of the beans. If you look closely, the photos show a batch of beans where I did not remove the meat first. If you forget to remove the meat, it is not a problem. -If you add additional vegetables to this recipe, it will produce more liquid, which is fine, but will water down the flavors a bit. Compensate by adding a bit more of any spices used. Also, you may drain off a bit of the liquid when finished or thicken by setting the pot to the sauté mode and letting some of the liquid cook off with the lid OFF after the beans are cooked and pressure is released. The beans may also be pulsed a bit using a blender (remove about a cup or two of the beans and liquid) or an immersion blender, then replace back into pot of beans.