Instant Pot Rock Creek Ranch Black Beans

By PineyCook

Ingredients

• 1 pound dry black beans
• Kosher salt
• 1 1/2 teaspoons cumin
• 1 tablespoon chili powder
• 2 teaspoons coriander
• 1 teaspoon smoked paprika
• Freshly ground black pepper, to taste
• 2 slices center-cut bacon, chopped
• 1/2 medium white onion, diced
• 1/2 medium poblano pepper, seeded and diced
• 3 cloves garlic, minced
• 3 1/2 cup low sodium chicken broth
• 1 tablespoon green Tabasco

Details

Adapted from skinnytaste.com

Preparation

Step 1

Pressure cooker pre-soak: Rinse beans and add them to the Instant Pot with 8 cups of water and 2 teaspoons of Kosher salt. Close the lid and pressure-cook in manual mode for 4 minutes. When cycle is finished, switch to “Keep Warm” mode for 10 minutes. Drain and rinse beans.

Meanwhile, in a small bowl, combine the cumin, chili powder, coriander, smoked paprika, 1 tablespoon kosher salt and pepper.

Switch to pot to “Sauté” When hot, add the bacon and sauté for 1 minute. Add the onions and poblano and sauté for 3 minutes. Add the spices and the garlic and sauté for 30 seconds more. Pour in broth and drained beans and mix well.

Place lid on Instant Pot, make sure steam release handle is on “sealing.” Push “Bean/Chili” mode and cook for 15 minutes. Allow pressure to release naturally then add Tabasco and mix well.

For a deeper flavor, allow beans to sit in “Keep Warm” mode for at least 30 minutes.

NUTRITION INFORMATION

Yield: 16 servings, Serving Size: 1/2 cup

Amount Per Serving:
Smart Points: 3
Points +:
Calories: 111
Total Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 147mg
Carbohydrates: 19g
Fiber: 5g
Sugar: 1g
Protein: 7g