Name: Pressure Cooker Black Beans
Prep time: 10 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 7 cups water; 1 pound dry black beans; 1 small onion, finely chopped; 1 bunch cilantro, tied together with butcher twine; 1 tablespoon olive oil; 1.5 teaspoons salt; 2 tablespoons balsamic vinegar

Cook Time: 50 minutes

Ingredients

7 cups water
1 pound dry black beans
1 small onion, finely chopped
1 bunch cilantro, tied together with butcher twine
1 tablespoon olive oil
1 teaspoons salt
2 tablespoons balsamic vinegar

Directions

Combine the water, black beans, chopped onion, cilantro, olive oil, and salt in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid.
Select the high-pressure setting according to the manufacturer's instructions and set the timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
Once the timer goes off, carefully release the pressure using the quick-release method, following the manufacturer's instructions (approximately 5 minutes).
Remove the lid and stir in the balsamic vinegar to enhance the flavor. Serve hot.

Nutrition Facts (per serving)

Calories	216
Total Fat	3g (3% DV)
Saturated Fat	0g (2% DV)
Sodium	450mg (20% DV)
Total Carbohydrate	37g (13% DV)
Dietary Fiber	9g (32% DV)
Total Sugars	2g
Protein	13g (25% DV)
Vitamin C	3mg (3% DV)
Calcium	84mg (6% DV)
Iron	3mg (17% DV)
Potassium	896mg (19% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amounts are based on available nutrient data.

Comments

Kelly Turner

10/02/2025 07:53:49 PM

Absolutely delicious! I made this recipe using 5 cups of water, a sliced onion, a few smashed garlic cloves, approximately 2 teaspoons of cumin, a couple of bay leaves, and a sprinkle of oregano. I finished it off with a splash of lime juice. Cooking it for 40 minutes was just right. I will definitely be making this again.

Julie Nguyen

10/02/2025 04:06:59 PM

These came out quite nicely. They are tasty and not overly salty. My only critique is that the recipe calls for way too much water. I reduced it to 6 cups, and there was still excess to drain off. After researching other recipes from different websites, I found that they only used 3-4 cups of water.

Christine Nelson

10/03/2025 07:27:26 PM

Fantastic taste! I prepared this dish in my new Emeril pressure cooker. It took a bit longer to cook, about 5 minutes extra, but the process was simple and the outcome was delicious. I added some raw onions on top of each serving because I enjoy the flavor of onions.

Helen King

10/04/2025 02:22:18 AM

This dish has become a family staple for us. I substitute veggie broth for water and enhance the flavor with a teaspoon of Better Than Bouillon Garlic. It's a great accidental vegan option! Perfect on its own, or as a base for refried beans or any casserole dish.

David Gomez

10/03/2025 04:33:39 PM

This recipe is fantastic! The key difference you'll taste is using fresh dried beans, like the ones I recently got from Dove Creek Beans in Dove Creek, Colorado. They are absolutely amazing - so creamy and delicious. Once you try these, you'll never go back to regular dried beans.

Diane Harris

10/03/2025 06:29:05 PM

I meticulously followed the recipe and hands down, these are the best black beans I've ever tasted.

Matthew Smith

10/03/2025 11:53:23 PM

I enjoyed the tenderness of the beans, but there was an excessive amount of water. I will give it another try with 5 quarts of water to see if it improves.