5.0
(3)
Your folders
Your folders

Export 10 ingredients for grocery delivery
Step 1
Turn Instant Pot on SAUTE mode. Once hot, add the onion and pepper, then stir, cooking for about 2 minutes. Add the garlic and cook for 30 seconds. Pour in the broth and water. Add the garlic powder, salt, chili powder, cumin, coriander, paprika, black pepper, cayenne pepper, and black beans.
Step 2
Place lid on, and turn Instant Pot on MANUAL mode with high pressure selected for 47 minutes.*
Step 3
Once cooked, allow for the pressure to release naturally, this usually takes about 15-20 minutes.
Step 4
Open the Instant Pot and stir. Let rest for 5 minutes before serving. Garnish with cilantro and queso fresco cheese, if desired. Cooked beans will last for 1 week in the fridge.
Your folders

612 viewsskinnytaste.com
5.0
(19)
40 minutes
Your folders

865 viewspressurecookrecipes.com
5.0
(44)
Your folders

627 viewscrunchycreamysweet.com
5.0
(19)
20 minutes
Your folders

250 viewssimple-veganista.com
5.0
(5)
1 hours
Your folders
116 viewsloveandlemons.com
Your folders

475 viewskristineskitchenblog.com
4.9
(7)
25 minutes
Your folders

505 viewsmexicoinmykitchen.com
4.8
(19)
35 minutes
Your folders
115 viewspressurecookrecipes.com
Your folders

356 viewsloveandlemons.com
4.8
(12)
45 minutes
Your folders

327 viewsacouplecooks.com
4.2
(16)
45 minutes
Your folders

391 viewssimplyquinoa.com
4.2
(36)
30 minutes
Your folders

663 viewsyupitsvegan.com
4.8
(6)
50 minutes
Your folders

491 viewsheynutritionlady.com
5.0
(2)
28 minutes
Your folders

661 viewssimplyhappyfoodie.com
5.0
(3)
35 minutes
Your folders

200 viewslatinamommeals.com
4.7
(74)
Your folders

436 viewsrunningonrealfood.com
5.0
(5)
1 hours
Your folders

303 viewsallrecipes.com
5.0
(4)
35 minutes
Your folders

285 viewssavorthebest.com
5.0
(3)
35 minutes
Your folders

212 viewsidonthavetimeforthat.com
5.0
(1)
27 minutes