Instant Pot Black Beans

Name: Instant Pot Black Beans
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 20 servings.
Ingredients: 2 pounds dried black beans (about 4-1/2 cups); 4 teaspoons salt, divided; 12 cups water, divided; 1/2 cup lard; 1 tablespoon ground cumin; 2 teaspoons garlic powder; Queso fresco and cilantro, optional

Instant Pot black beans are the key to a lot of my family's meals, whether it's for a weekend breakfast or taco salads and burritos throughout the week. I've been trying for years to find a homemade recipe as creamy and tasty as Mexican restaurant beans. This is that recipe. —Helen Nelander, Boulder Creek, California

Ingredients

2 pounds dried black beans (about 4-1/2 cups)
4 teaspoons salt, divided
12 cups water, divided
1/2 cup lard
1 tablespoon ground cumin
2 teaspoons garlic powder
Queso fresco and cilantro, optional

Directions

Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add two teaspoons salt and 7 cups water. Lock lid; close pressure-release valve. Adjust to high pressure-cook on high for 2 minutes. Let pressure release naturally for 20 minutes; quick release any remaining pressure. Press cancel.
Drain beans; discard liquid. Return beans to pressure-cooker. Add remaining water, salt and lard. Lock lid; close pressure-release valve. Adjust to high pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure; do not drain. Press cancel.
If desired, mash or puree beans in broth and sprinkle with queso fresco and cilantro.

Test Kitchen tips

Once the beans have chilled in the refrigerator, stir them and divide into 1-cup portions to freeze for convenient reheating in the microwave.

Lard makes the tastiest beans, but vegetable shortening also works well. Just don't omit the fat entirely, as it changes the texture of the beans.