INSTANT POT BLACK BEANS

Instant Pot Black Beans image

Instant Pot black beans are the key to a lot of my family's meals, whether for a weekend breakfast or for taco salads and burritos throughout the week. For years, I've tried to find a homemade recipe as creamy and tasty as Mexican restaurant beans. This is that recipe. -Helen Nelander, Boulder Creek, California

Provided by Taste of Home

Time 35m

Yield 20 servings.

Number Of Ingredients 7

Ingredients

2 pounds dried black beans (about 4-1/2 cups)
4 teaspoons salt, divided
12 cups water, divided
1/2 cup lard
1 tablespoon ground cumin
2 teaspoons garlic powder
Optional: Queso fresco and cilantro

Steps:

Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add 2 teaspoons salt and 7 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Allow pressure to naturally release for 20 minutes and then quick-release any remaining pressure., Drain beans; discard liquid. Return beans to pressure cooker. Add remaining salt and water, lard, cumin and garlic powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure; do not drain., If desired, mash or puree beans in broth and sprinkle with queso fresco and cilantro.

Nutrition Facts : Calories 203 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 475mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 7g fiber), Protein 10g protein.