Instant Pot Black Beans

Name: Instant Pot Black Beans
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 20 servings.
Cuisine: North America, Mexican
Ingredients: 2 pounds dried black beans (about 4-1/2 cups); 4 teaspoons salt, divided; 1/2 cup lard; 1 tablespoon ground cumin; 2 teaspoons garlic powder; Optional: Queso fresco and cilantro

TOTAL TIME: Prep: 5 min. Cook: 30 min. + releasing YIELD: 20 servings.

Instant Pot black beans are the key to a lot of my family's meals, whether for a weekend breakfast or for taco salads and burritos throughout the week. For years, I've tried 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
1/2 cup lard
1 tablespoon ground cumin
2 teaspoons garlic powder
Optional: Queso fresco and cilantro

Directions

1. Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add 2 teaspoons salt and 7 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Allow pressure to naturally release for 20 minutes and then quick-release any remaining pressure.
2. Drain beans; discard liquid. Return beans to pressure cooker. Add remaining 2 teaspoons salt, 5 cups water, lard, cumin and garlic powder. Lock lid; close pressure-release valve. Adjust to 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.
3. If desired, mash or puree beans in broth and sprinkle with queso fresco and cilantro.

Nutrition Facts

1/2 cup: 203 calories, 6g fat (2g saturated fat), 5mg cholesterol, 475mg sodium, 29g carbohydrate (1g sugars, 7g fiber), 10g protein.

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