Instant Pot Mexican Black Beans - Vegan & Glutenfree + No Prep Recipe

Ingredients

• 16 ounce or 1 pound Black Beans, Dry
• 1&1/2 tsp Cumin powder
• 1 tsp Oregano, dry
• 1 tsp Garlic powder
• 1/2 to 1 tsp Cayenne pepper powder to taste
• 1 cup Tomato Sauce, canned low sodium or salt free
• To taste Salt
• 5 cups Water
• Salsa
• Chopped Cilantro Leaves
• Chopped Jalapeno
• Chopped Onions

Instructions

1. Wash and soak the black beans for 3-4 hours. DIscard the water when ready to cook.
2. Place the inner pot inside the Instant Pot. Plug it in.
3. Add soaked black beans, canned tomato sauce, cumin powder, oregano dry, cayenne pepper, garlic powder, salt and water to the inner pot. Give it a good stir.
4. Place the lid of the IP. Set the floating valve to SEALING. Press Pressure Cook/Manual Mode. Set it on HIgh/More for 25 minutes. When the timer goes off, follow NPR (natural pressure release). For more bite in beans, cook for 18 minutes, follow NPR.
5. Serve it warm with Mexican Rice or as is like a Black Bean Soup. Squeeze some lime juice, chopped jalapeno + cilantro leaves and add some salsa on top for more flavors.
6. Then cook for 45 minutes on pressure mode on HIGH/MORE and follow NPR. For more bite, in the beans, cook for 38 minutes only and follow NPR.