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    Home » Recipes » Cinco de Mayo

    Home » Recipes » Cinco de Mayo

    Instant Pot Smashed Black Beans

    By Chula King · May 10, 2017 · Updated December 26, 2019 Leave a Comment

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    The combination of the Instant Pot, and dried Black Beans is a match made in heaven! With the Instant Pot, you can cook the unsoaked dried beans in 30 minutes. Instant Pot Smashed Black Beans are creamy, spicy, and oh so easy to make. On top of that, they’re absolutely delicious. 

    Smashed black beans topped with melted cheese

    Contents show
    1 Making the Instant Pot Smashed Black Beans:
    2 Instant Pot Smashed Black Beans
    2.1 Equipment
    2.2 Ingredients
    2.3 Instructions
    2.4 Nutrition

    Making the Instant Pot Smashed Black Beans:

    I used the following ingredients for these awesome black beans: Dried black beans, fresh jalapeño pepper, garlic, onion, dried cumin, salt, freshly ground black pepper, chicken broth, and water.

    Ingredients for smashed black beans

    Did I mention how easy these black beans are to make? Well they are. First, I had minimal preparation. I started by rinsing and draining the black beans. Then, I peeled and quartered the onion. Next, I removed the spine and seeds from the jalapeño pepper, and chopped it. Finally, I peeled and minced the garlic.

    I added all of the prepared ingredients to the pan of the Instant Pot. After giving the ingredients a stir, I put the lid on, and made sure that the steam valve was shut. Next, I selected the Bean/Chili function, and walked away! This function was pre-programmed to normal pressure cooking for 30 minutes.

    Adding all ingredients for smashed black beans to Instant Pot

    After the 30 minutes, I let the Instant Pot depressurize naturally. This took about 15 minutes. I removed the top, and could see that the beans were perfectly cooked!

    Perfectly cooked black beans

    I knew from experience that initially, there was too much liquid in the black beans. Therefore, I removed about a cup of liquid with a soup ladle. I did, however, reserve the liquid because I also knew from experience that I would have to add it back to the beans as they thickened.

    Removing excess liquid from black beans

    I used my immersion blender to perfectly smash the beans.

    Smashing black beans with immersion blender
     
    What can I say? I ended up with amazingly delicious Smashed Black Beans. I think that they’re incredible plain, with melted cheese on top, in quesadillas, with enchiladas, or scooped up with tortilla chips. Yum!
     
    Smashed Black Beans with melted cheese
    Smashed Mexican Black Beans with melted cheese on top

    Instant Pot Smashed Black Beans

    The combination of the Instant Pot, and dried Black Beans is a match made in heaven! With the Instant Pot, you can cook the unsoaked dried beans in 30 minutes. Instant Pot Smashed Black Beans are creamy, spicy, and oh so easy to make. On top of that, they're absolutely delicious. 
    5 from 1 vote
    Print Pin Rate
    Course: Cinco de Mayo, Side Dish
    Cuisine: Cinco de Mayo, Mexican
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Time to depressurize: 30 minutes
    Total Time: 1 hour 15 minutes
    Servings: 6 servings
    Calories: 262kcal
    Author: Chula King

    Equipment

    • Instant Pot

    Ingredients

    • 2 cups (16 ounces) dried black beans, rinsed, drained, and picked over
    • 1 medium onion, peeled and cut into quarters
    • 1 jalapeño pepper, spine and seeds removed, and chopped
    • 4 cloves garlic, minced
    • 1 ½ teaspoon Kosher salt
    • 1 teaspoon dried cumin
    • ½ teaspoon freshly ground black pepper
    • 4 cups low sodium chicken broth
    • 1 cup water

    Instructions

    • Combine all ingredients in Instant Pot. Cover, making sure that the steam vent is closed. Select Bean/Chili. This setting is for 30 minutes on normal pressure.
    • At end of cooking cycle, allow Instant Pot to depressurize normally. Remove lid. Stir to combine ingredients.
    • Remove about 1 cup of liquid; set aside.
    • Process beans with immersion blender, until smooth. If necessary add reserved liquid to desired consistency.
    • Season to taste.
    • Yield: 6 servings.

    Nutrition

    Calories: 262kcal | Carbohydrates: 46g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Sodium: 636mg | Potassium: 1170mg | Fiber: 11g | Sugar: 3g | Vitamin A: 84IU | Vitamin C: 18mg | Calcium: 99mg | Iron: 4mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    Filed Under: Cinco de Mayo, Vegetables

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    Chula King is an award-winning photographer, and videographer behind Pudge Factor. She’s a professor by day and foodie by night showcasing her favorite tried and true recipes.

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