Instant Pot/Slow Cooker Black Beans


Date: October 15th, 2017


Time to table: Instant Pot was about an hour total, Crockpot would be 8 hours

Servings: A lot

Modifications: We made this twice – one to bring to school for the teacher’s conference dinner (we used the crockpot for that one), and then tonight in the Instant Pot. I did soak the beans (although I know in the IP you don’t necessarily have to) and I did 35 minutes on high pressure, quick release and the beans were definitely done. The second time I used olive oil instead of coconut oil. I don’t think it really matters what type of oil/fat you use.

Erin: Love

Ben: Love

Kids: Like to Love in taco form

Notes: I was surprised by how much I liked these – very flavorful and the addition of the onions/peppers and salsa really added a lot to the final dish. We had these as black bean tacos tonight, and then for the rest of the week I plan to bring them to work with taco salad fixings for lunches.

(PS yeah we haven’t been keeping up this blog. Blame Ben.)

There was a lot of extra liquid in the Instant Pot, this is after using a slotted spoon

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