Easy Instant Pot Black Beans



This recipe makes for "slightly soupy" black beans that are great for making rice bowls with cheese, lettuce and sour cream. We also used a slotted spoon and made some wonderful bean burritos last night. Dried black beans usually run about 1.00 a pound so this is a great budget recipe!

Servings: 8

Ingredients:
3 tablespoons oil
1 medium onion, finely chopped
2 jalapeño
1 bouquet of fresh herbs (optional)
1 pound dried black beans (you could also use pinto beans) rinsed
Garlic (chopped 6 cloves or more to taste)
Kosher salt

Directions:
• Sort through the beans to remove any rocks.  Rinse beans.
• Turn the Instant Pot on saute. Add oil and onion and salute until translucent.  
• Turn off IP.  Add herbs and beans to pot.  You can cut the Jalapeño in half and just lay it on top.  Add 4-6 cups of water. (I use 6 cups of water to have bean juice for bean bowls.  However, if you only want beans as a side dish or for a burrito, then use 4 cups of water).  
• Lock the IP lid on & make sure the steam valve is closed. Pressure cook the beans on high for 26 minutes. Let the beans natural release for 20 minutes, then manual release and remove the lid.  Be VERY careful of hot water accumulated on the lid when you remove it so you don't burn yourself... lesson learned ; ) 
• Chop the cooked jalapeño and add it back to the beans.
• Turn on sauté function on high for 15 minutes. Discard herbs and season with salt to taste.  

1 cup of cooked black beans = 227 calories, 15 grams protein, 15 grams fiber.

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Instant Pot Vegan Broccoli "Cheese" Soup


Ingredients:
1 medium head of cauliflower (stem removed)
4 cups of  vegetable stock
1  stalk of broccoli
2 medium carrots
3 cloves of garlic
1 1/2 cups of cooked cannellini beans
1 cup of coconut milk
salt and pepper to taste

Directions:
Add cauliflower, stock, broccoli, carrots and garlic to Instant Pot.  Cook on Manual High Pressure for 4 minutes and then quick release.  

Using a slotted spoon, put cauliflower in a food processor or high powered blender and process until smooth.  Add the cooked beans and process again until smooth.  

Remove the remaining veggies from the pressure cooker to a plate and cut them up in small pieces.  

Add everything back together in the pot and then stir in the coconut milk.  Season with salt and pepper to taste.  

This makes 4 large dinner servings

Easy Instant Pot Black Beans



This recipe makes for "slightly soupy" black beans that are great for making rice bowls with cheese, lettuce and sour cream. We also used a slotted spoon and made some wonderful bean burritos last night. Dried black beans usually run about 1.00 a pound so this is a great budget recipe!

Servings: 8

Ingredients:
3 tablespoons oil
1 medium onion, finely chopped
2 jalapeño
1 bouquet of fresh herbs (optional)
1 pound dried black beans (you could also use pinto beans) rinsed
Garlic (chopped 6 cloves or more to taste)
Kosher salt

Directions:
• Sort through the beans to remove any rocks.  Rinse beans.
• Turn the Instant Pot on saute. Add oil and onion and salute until translucent.  
• Turn off IP.  Add herbs and beans to pot.  You can cut the Jalapeño in half and just lay it on top.  Add 4-6 cups of water. (I use 6 cups of water to have bean juice for bean bowls.  However, if you only want beans as a side dish or for a burrito, then use 4 cups of water).  
• Lock the IP lid on & make sure the steam valve is closed. Pressure cook the beans on high for 26 minutes. Let the beans natural release for 20 minutes, then manual release and remove the lid.  Be VERY careful of hot water accumulated on the lid when you remove it so you don't burn yourself... lesson learned ; ) 
• Chop the cooked jalapeño and add it back to the beans.
• Turn on sauté function on high for 15 minutes. Discard herbs and season with salt to taste.  

1 cup of cooked black beans = 227 calories, 15 grams protein, 15 grams fiber.

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Instant Pot Vegan Broccoli "Cheese" Soup


Ingredients:
1 medium head of cauliflower (stem removed)
4 cups of  vegetable stock
1  stalk of broccoli
2 medium carrots
3 cloves of garlic
1 1/2 cups of cooked cannellini beans
1 cup of coconut milk
salt and pepper to taste

Directions:
Add cauliflower, stock, broccoli, carrots and garlic to Instant Pot.  Cook on Manual High Pressure for 4 minutes and then quick release.  

Using a slotted spoon, put cauliflower in a food processor or high powered blender and process until smooth.  Add the cooked beans and process again until smooth.  

Remove the remaining veggies from the pressure cooker to a plate and cut them up in small pieces.  

Add everything back together in the pot and then stir in the coconut milk.  Season with salt and pepper to taste.  

This makes 4 large dinner servings