I recently purchased my first pressure cooker and could not be more thrilled. Nervous at first, I found it to be easy to use and not scary at all. I’m able to brown meat and sauté vegetables before shifting to the pressure cooking portion of the recipe, which allows for some depth to remain in the food, and it has been consistently delicious. Chicken cacciatore in 15 minutes? Yes, please! 30 minutes to make dried beans transform into creamy, tasty beans? Absolutely!
One of my favorites has been black beans, a staple in my home. I reworked my stove top black bean recipe (delicious), normally a four-hour process, and converted it into a pressure cooker recipe that takes 30 minutes. Enjoy!
Pressure Cooker Black Beans
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic minced
- 2 cups dried black beans rinsed
- 5 cups water
- 2 tablespoons cilantro minced
- 1 teaspoon salt
- zest of 1 lime
- juice of 1-2 limes to taste
Add oil to pressure cooker over medium-high heat, add onion and garlic, sauté until translucent, approximately 3-4 minutes.
Add beans and water to pressure cooker. Secure the lid according to the instruction manual for your pressure cooker and turn to high flame or “high pressure” setting. Once pressure cooker reaches high pressure, begin timing and cook ~30 minutes.
Once cooking time has concluded, turn off the heat and allow the pressure cooker to cool down and release pressure naturally. Refer to your pressure cooker’s instruction manual to determine how best to know when the cooker is ready to be opened.
Once opened, add cilantro, salt, lime zest, and lime juice. Serve over a whole grain, such as brown rice or quinoa, with your favorite toppings like shredded cheddar, avocado, and chopped tomatoes.