With the magic of the Instant Pot, you can enjoy the depth of flavors in a fraction of the time it would take using traditional methods. So, grab your apron and let's dive into this delicious and nutritious culinary adventure!

Ingredients

1 cup dry black beans sorted and rinsed

1/4 medium white or yellow onion, chopped

3 cups vegetable stock or water

3 garlic cloves, minced

1 chipotle pepper plus 1 teaspoon adobo sauce from the chipotle can

1/2 teaspoon ground cumin

1 bay leaf

Instructions

1. Add all ingredients to the Instant Pot.

2. Pressure cook on high for 30 minutes, it will take 8-10 minutes for the Instant Pot to pressurize before cooking begins so be patient.

3. Once the beans have completed the cooking process, do not release the pressure, let the beans rest in the pot for 20 minutes…I recommend setting a timer for 20 minutes so you don’t lose track of time.

4. After the beans have rested for 20 minutes with the lid on, move the pressure valve to the open position to let the remaining steam escape. Carefully remove lid, the beans should be tender and perfectly cooked, but if they’re not, that’s typically caused by having old beans, you can seal the lid and pressure cook on for an additional 10 minutes, or until tender.

5. Enjoy immediately, or store cooled leftovers in the refrigerator for up to 5 days or up to 1 month in the freezer.

Note: Black beans can be stuffed in tacos and burritos, a topping on nachos, sprinkled on salads, and included in Buddha Bowls.