I am so happy to bring this easy pressure cooker black beans recipe into your life! These beans are my all-time favorite: they are packed with nutrients, flavor, and are naturally vegan, gluten-free, and a high source of protein.
Why you will love this recipe
- Dried black beans are packed nutrients, and are rich in antioxidants
- Perfect for making ahead of time and using them in a variety of ways: both as a main dish or a side dish.
- This recipe is used with dried beans, and it is very easy to make. In my opinion, dried beans will always taste better and be healthier than canned beans. Canned food is usually high in sodium and can have a metallic taste.
How to make easy pressure cooker black beans
In a pressure cooker add the dried black beans, 2.5x the amount of water, a peeled red onion with a cross cut, and a head of garlic.
Seal the pressure cooker and cook on high heat until steam begins to come out, about 15 minutes. Once steam begins to come out, turn heat to low. Cook for 1 hour and then turn off heat.
*Important: before opening the pot, wait until the pot is cold. When cold, place the pot in the sink and run cold water over the lid. Briefly shake the pot (this will release any pockets of steam from the food) and open it.
Add some oil to a big frying pan and stir fry minced onions. Add the cooked black beans and season with salt. Simmer for 5 minutes. Taste and adjust.
What to serve with these easy pressure cooker black beans
There are so many options to pair these black beans with! You can try them for breakfast with scrambled eggs or with toast, with baked nachos, as a black-bean soup, or in a burrito bowl.
- What type of beans to use? I use dried black beans, I haven’t tried this recipe with kidney or pinto beans, but you are welcome to try.
- Is soaking the beans ahead of time necessary? Soaking ahead of time is not necessary. For simplicity, I cook them straight from dry.
- Can I add toppings? Of course! You can add fresh cilantro, pico de gallo, some chili flakes… feel free to get creative.
How to store
Fridge: store leftover beans in an air-tight container for up to 5 days. To reheat pop the beans in the microwave or in a pan over low-medium heat. If you find that the black beans are a bit dry, add a bit of water before reheating them.
Freezer: store beans in an air-tight container for up to 2 months. Let them defrost in your fridge or in the sink.
Make sure to tag me @cravebysaldemar on Instagram if you make these easy pressure cooker black beans. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.Print