Instant Pot Black Beans
Total Time Prep: 5 min.
Cook: 30 min.
Makes: 20 servings
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Ingredients
- 2 pounds dried black beans (about 4-1/2 cups)
- 4 teaspoons salt, divided
- 1/2 cup lard
- 1 tablespoon ground cumin
- 2 teaspoons garlic powder
- Optional: Queso fresco and cilantro
Directions
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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.
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Drain beans; discard liquid. Return beans to pressure cooker. Add remaining 2 teaspoons salt, 5 cups 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 IO minutes and then quick-release any remaining pressure; do not drain.
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If desired, mash or puree beans in broth and sprinkle with queso fresco and cilantro.