Instant Pot Vegan Black Beans
This perfect instant pot vegan black beans recipe will have you make delicious rice bowls, tacos and more!
Servings: 4 ½ cup servings
Calories: 255kcal
Equipment
- 6 qt Instant Pot
Ingredients
- 2 tablespoon grapeseed oil (can sub with olive or vegetable stock if oil free)
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon black pepper (adjust to taste)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 bay leaves
- 1 cup dry black beans, picked over and beans removed
- 1 ½ Cups vegetable stock
Instructions
- Chop onions and garlic.
- Add olive oil (or vegetable stock) to the Instant Pot and hit the saute method. Allow it to heat up and add onions. Saute until soft (about 3-4 minutes).
- Add in the garlic and seasoning and saute for 1 more minute. Turn off the saute method.
- Add in the dried beans and vegetable stock. Stir together and press the beans under the liquid.
- Put instant pot lid onto the body and close the lid. Make sure that the pressure valve is sealed.
- Press manual and cook on high pressure for 45 minutes.
- When the time goes off, let the pressure release naturally for 10 minutes, then Quick Release. *If you are not sure about this, please read your manual.
- Stir everything together.
- Serve.
Notes
*This is Top 8 Allergy Free
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 1serving | Calories: 255kcal | Carbohydrates: 36g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 653mg | Potassium: 807mg | Fiber: 9g | Sugar: 3g | Vitamin A: 412IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 3mg