Smoky flavors mixed with zesty undertones make this side dish a must try. Our Simple Southwest Black Beans are super simple to make, offer a great portion size and are a fantastic compliment to so many entrees. This throw- and-go recipe is great to put in the Instant Pot and just leave for a bit while you cater to other demands in the house.

I had a squadron spouses get-together at my house a few months back and I co-hosted with another friend. (Hey Stephanie!) Anyways, she made a pinto bean dish in the Instant Pot and it was so easy… but so dang delicious!! I realized then that I wasn’t exploring all the possibilities the device could do. Biggest take away from this evening was that, yes, the Instant Pot is easy… but the food you can make from it can be DELICIOUS!!

Do I have to soak my beans?

No! You absolutely do not need to soak your black beans before cooking. People that recommend do so for two main reasons: it speeds up the cook time and helps the beans to cook more evenly. Since we are cooking them in the Instant Pot, neither of those two reasons really apply. So no soaking needed!

Are black beans healthy?

Yes! They are a fantastic source of fiber and protein. According to this article from Medical News Today, they are also full of vitamin and minerals that help to strengthen bones and protect the heart.

Ingredients for our Simple Southwest Black Beans:

• 2 Cups dried black beans (don’t soak)
• 1 1/2 tsp olive oil
• 1 small sweet onion, diced
• 2 bay leaves
• 2 teaspoon ground coriander
• 1 teaspoon dried oregano
• 2 teaspoons kosher salt
• 1 TBS minced garlic
• 3 cups water

How to make our Simple Southwest Black Beans:

First, you will need to dice the onion. Add 2 teaspoons of olive oil to the Instant Pot and set it to “Saute”. In about 3-4 minutes, the pot should be pretty hot. Add the onions and the can of green chiles and saute for 5 minutes.

Second, you will need to measure out your water and black beans. Place both of them in the Instant Pot and stir to combine.

Next, put the top on the Instant Pot and move the venting lever to “Seal”. Set the manual pressure for 35 minutes on high. The Instant Pot will beep when it is beginning to come to pressure.

When the timer goes off, allow the steam to release naturally for 15 additional minutes. The Instant Pot will log that time for you so keep an eye on it or set another timer if necessary.

Once the 15 minutes have elapsed, release the rest of the pressure by spinning the valve to “Vent”. Next, slowly remove the lid. Once lid is off, carefully take out the bay leaves and stir.

Garnish with anything you want and enjoy!

I always grew up eating black beans from a can, warmed up. It wasn’t until I realized how simple it can actually be to make my own that it opened up a whole new world. The Instant Pot has revolutionized how I cook now. It just simplifies my life. This recipe makes a great amount because I usually have leftovers and can repurpose it a ton of ways. They also freeze well so just you can pull them out whenever the mood strikes! Pair them with our Sam’s Club Chicken Enchiladas and dinner will be a hit!