3 Exquisite Black Bean Pressure Cooker Recipes

• Save

Black Bean Pressure Cooker Recipe

1. Black Beans

Ingredients

• 2 tablespoons balsamic vinegar
• 7 cups of water
• 1-pound black beans – dry
• 1 small onion
• 1 bunch cilantro
• 1 tablespoon olive oil
• 2 teaspoons salt

Directions

1. Combine the water, onion, black beans, cilantro, salt, and olive oil in a pressure cooker; seal the lid.
2. Cook it on high pressure according to the manufacturer’s directions, about 60 min.
3. Quick-release the pressure carefully.
4. Remove the lid and then stir the balsamic vinegar into the beans.

Nutrition Facts (For Per Serving): calories: 344; fat: 17.56 g; carbohydrates: 34.69 g; protein: 22.62 g; cholesterol: 62 mg; sodium: 753 mg.

 

2. Spicy Black Bean Soup

Ingredients

• 1 red bell pepper
• 2 tablespoons olive oil
• 1 medium white onion
• 1 yellow bell pepper
• 5 cloves garlic
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons oregano – dried
• 2 teaspoons salt
• 1 lime
• 2 teaspoons ground black pepper
• 2 teaspoons pepper powder
• 2 teaspoons Chipotle powder
• 6 cups vegetable broth
• 1-pound dried black beans
• 4-ounce chopped Hatch Chile peppers
• 1 pinch garlic salt
• 1 cup Pico de Gallo

Directions

1. First, turn on a pressure cooker and choose the Sauté option.
2. Add the oil and then heat it until glazing.
3. Add the onion and the yellow pepper; then stir cook it until glassy and smooth, approximately 10 minutes.
4. Combine the chili powder, garlic, cumin, salt, oregano, pepper, and Chipotle powder.
5. Stir it until fragrant, in 5 minutes.
6. Combine beans, broth, and Chile peppers.
7. Secure and properly lock the lid.
8. Choose the high-pressure option according to the manufacturer’s directions; set the timer for 45 minutes.
9. Provide 10 to 16 minutes for the pressure to build up appropriately.
10. Then release the pressure applying the natural-release system according to the manufacturer’s directions, about 20 minutes.
11. Open and separate the lid.
12. Then use a stick blender carefully to blend the beans until creamy and thick.
13. Season it with the garlic salt.
14. Finally, serve it with the red bell pepper slices, Pico de Gallo, and the lime wedges.

Nutrition Facts (For Per Serving): calories: 421; fat: 32.82 g; carbohydrates: 32.16 g; protein: 22.21 g; cholesterol: 54 mg; sodium: 681 mg.

 

3. Cuban-Style Black Beans

Ingredients

• 2 cups chopped cilantro
• 3 slices of bacon
• 2 cups chopped onion
• 3 tablespoons jalapeno pepper – minced
• 1 tablespoon minced garlic
• 3 cups of water
• 3 cups chicken broth
• 1-pound dried black beans
• 2 cups red wine vinegar
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 bay leaf
• 2 limes
• Salt and ground black pepper

Directions

1. First, turn on the pressure cooker and choose the Sauté option.
2. Add the chopped bacon and then cook it until properly browned 6 to 7 minutes.
3. Add the onion and the jalapeno and properly cook it until tender, approximately 10 minutes.
4. Add the garlic, and the sauté extra 25 seconds.
5. Combine chicken broth, water, dried beans, season, vinegar, oregano, cumin, bay leaf, pepper, and salt to the pot and properly stir it.
6. Close and carefully lock the lid, choose the Manual option, and then set the timer for 55 minutes.
7. Provide 10 to 12 minutes for the pressure to build up properly.
8. Then release the pressure applying the natural-release system according to the manufacturer’s directions for 20 minutes.
9. Open and carefully remove the lid.
10. Mix the beans and separate the bay leaf.
11. Season it smoothly with the salt and the pepper.
12. Finally, serve the beans spontaneously with a wedge of the pure lime and then garnish it with the cilantro.

Nutrition Facts (For Per Serving): calories: 368; fat: 17.25 g; carbohydrates: 34.46 g; protein: 23.64 g; cholesterol: 51 mg; sodium: 645 mg.