5.0
(7)
Your folders
Your folders

Export 7 ingredients for grocery delivery
Step 1
Add all ingredients except for salt into the Instant Pot. (Don't add salt until after pressure cooking to allow the beans to fully re-hydrate.)
Step 2
Close lid and turn knob to sealing. Pressure cook on high for 50 minutes followed by a 10 minute natural pressure release. Then quick release any remaining pressure.
Step 3
Open lid. Add salt and stir. Let beans rest for 10 minutes on keep warm with lid off. Stir again. The liquid will start to thicken up over time. Usually 10-12 minutes is all that is needed. It will be even thicker over night in the fridge.
Step 4
Serve right away with chips or with your favorite Mexican meal! Also freezes great.
Your folders

287 views365daysofcrockpot.com
4.8
(9)
1 hours, 5 minutes
Your folders

362 viewsmomrewritten.com
1 hours
Your folders

240 viewslife-in-the-lofthouse.com
180 minutes
Your folders

430 viewsbarefeetinthekitchen.com
Your folders

769 viewskristineskitchenblog.com
4.9
(8)
25 minutes
Your folders

610 viewspressurecookrecipes.com
5.0
(24)
Your folders

237 viewsloveandlemons.com
5.0
(3)
25 minutes
Your folders
114 viewsloveandlemons.com
Your folders

254 viewsplantbasedonabudget.com
4.9
(56)
60 minutes
Your folders

347 viewspressurecookrecipes.com
5.0
(33)
Your folders

549 viewsdadcooksdinner.com
5.0
(21)
1 hours
Your folders

260 viewsasouthernsoul.com
4.6
(5)
60 minutes
Your folders

589 viewsrealandvibrant.com
5.0
(89)
40 minutes
Your folders
97 viewsrealandvibrant.com
Your folders

296 viewsmelaniecooks.com
60 minutes
Your folders

89 viewsstayfitmom.com
5.0
(4)
50 minutes
Your folders

29 viewstasteandtellblog.com
5.0
(3)
50 minutes
Your folders

384 views100daysofrealfood.com
5.0
(2)
15 minutes
Your folders

355 viewsthefeatherednester.com
5.0
(3)
65 minutes