Instant Pot Black Beans: Abuela Approved Recipe
Experience the Rich Flavors of Abuela’s Kitchen with Modern Ease
Years ago, I was fortunate enough to learn from an incredible cook—Abuela. She was petite with the brightest green eyes and a smile that could light up a room. But her real magic was in the kitchen.
The only catch? She spoke only Spanish.
This arrangement worked well. She cooked, and I showed up to enjoy the feast. But then came Thanksgiving and with it, the task of contributing to the meal. Somehow, I ended up responsible for bringing black beans for 70 people.
Armed with Abuela’s guidance, I managed to pull it off. Now, I’m sharing this cherished recipe with you.
These black beans are incredibly versatile. Enjoy them as a hearty soup, mix them into rice for Moros, simmer them down into a black bean dip, or use leftovers to make delicious black bean burgers!
And the best part? When using a pressure cooker like the Instant Pot, there’s no need to soak the beans. You get perfectly flavorful beans every time.
What once took two hours to cook now takes just 35 minutes, thanks to modern kitchen appliances.
I’ll never forget the moment I walked in with a huge pot of these black beans. Abuela looked at my husband and said, “La Gringa cree que puede hacer frijoles negros,” which translates to, “The American thinks she can make black beans?” After several tastings, she finally nodded and said, “Not bad. Not bad.”
If you’re looking for more fantastic recipes, check out my Pinterest Instant Pot board. But for now, let’s dive into this Abuela-approved Instant Pot Black Beans recipe.
You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker Black Beans!
Here is the Instant Pot Black Beans Recipe: Abuela Approved
Prep Time: 15 minutes
Cooking Time: 25 minutes
Resting Time: 10 minutes
Servings: 8
Instant Pot Black Beans Recipe: Ingredients
- 1 lb. black beans
- 1 large green bell pepper, seeded and chopped
- 1 medium onion, peeled and chopped
- 8 sprigs of coriander (or cilantro)
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/4 pound salt pork, quartered (or ham hocks)
- 14 oz. can of diced tomatoes
- 1/4 cup white distilled vinegar
- 1 teaspoon sugar
- 32 oz. chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Sofrito Ingredients:
- 2 green bell peppers, seeded and cut into thin strips
- 1 large onion, cut into thin strips
- 3 tablespoons olive oil
- 1 clove garlic, minced
Instant Pot Black Beans Recipe: Directions
- Prepare the Beans: Place the dry beans in a large colander. Rinse them thoroughly under cold water, removing any damaged or misshapen beans. Transfer the rinsed beans to the Instant Pot.
- Add Ingredients: Add all ingredients except the vinegar, sugar, and sofrito to the Instant Pot. Ensure the chicken stock covers the beans by 1.5 inches. Adjust the amount of water if necessary.
- Cook the Beans: Secure the lid on the Instant Pot. Close the vent, set to manual high pressure, and cook for 25 minutes.
- Prepare Sofrito: While the beans are cooking, sauté the sofrito ingredients (bell peppers, onion, olive oil, garlic) in a pan until the onions and peppers are soft.
- Release Pressure: When the Instant Pot timer beeps, allow a natural release for 10 minutes. Then, perform a quick release by turning the valve to vent.
- Finish the Dish: Once the pressure is fully released, remove the lid. Stir in the sofrito, vinegar, and sugar. Mash some of the beans against the side of the pot to thicken the mixture.
- Serve and Enjoy: Your Instant Pot black beans are ready to be served and savored!
Make Refried Black Beans
To make refried black beans, follow the steps above. At the end:
- Remove the bay leaves.
- Reserve 2 cups of the bean liquid (bean broth) in a bowl or measuring cup, then drain the excess liquid.
- Return the black beans to the Instant Pot or a large bowl. Use an immersion blender or potato masher to puree the beans to your desired consistency, adding the reserved liquid as needed.
Voila! You have refried black beans. Don’t forget to check out our recipe for Instant Pot Refried Beans made from scratch with dry pinto beans.
Final Tip
After enjoying your meal, give your Instant Pot a deep clean to keep it in top shape for your next culinary adventure. Happy cooking!
When you’re finished, why not give your Instant Pot a deep clean.
Instant Pot Black Beans Recipe
Serve up a delicious bowl of Instant Pot Cuban black beans, bursting with flavor from tomatoes, onions, and peppers. This easy recipe is ready in just 35 minutes and perfect for any meal. Abuela approved!
Ingredients
- 1 lb. black beans
- 1 large green pepper, seeded and chopped
- 1 medium onion, peeled and chopped
- 8 sprigs coriander (you can use cilantro)
- 1 tsp oregano
- 1 Bay Leaf
- 1/4 pound salt pork, quartered (or ham hocks)
- 14 ounce can diced tomatoes
- 1/4 cup white, distilled vinegar
- 1 tsp sugar
- 32 oz. chicken stock
- Sofrito Ingredients:
- 2 green bell peppers, seeded and cut into thin strips
- 1 large onion, cut into thin strips
- 3 Tbsp. Olive Oil
- 1 Clove Garlic, minced
Instructions
- Add all ingredients, except vinegar, sugar, and sofrito, to Instant Pot.
- Chicken Stock should cover the beans to a depth of 1.5 inches above beans–you may need more or less water by this measurement.
- Place lid on Instant Pot
- Close vent and set to manual 25 minutes.
- While the beans are cooking, add all sofrito ingredients to the pan and cook until onions and peppers are soft.
- When Instant Pot beeps, let rest on natural release for 10 minutes.
- Release pressure.
- Once depressurized, remove the lid.
- Add sofrito to beans and stir well.
- Add vinegar and sugar to beans and stir well.
- Mash some of the beans against the Instant Pot and stir to make thicker.
- Serve and enjoy
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 343Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 16mgSodium: 760mgCarbohydrates: 28gFiber: 8gSugar: 7gProtein: 12g
Nutritional Information may not be accurate