The Best Instant Pot Black Beans for Tacos
I'll show you how to get the most amazingly flavorful Mexican style black beans for tacos! Give your vegetarian tacos the wow factor with the perfect mix of flavors and seasonings, cooking your beans from dried in the instant pot. It's an easy, cheap and fast route to taco night!
Ingredients
- olive or vegetable oil, for cooking
- ½ medium onion, any color is fine
- 1 chipotle in adobo sauce, chopped
- 1 tbsp garlic
- 1 tsp fennel seeds
- 1 tsp dried cumin
- 2 tsp dried oregano
- ¼ tsp dried coriander
- ½ tsp smoked paprika
- 1 cup (200 g) dried black beans
- 1 ¾ cups (415 ml) vegetable broth, use 2 cups if you would like it more soupy
- Salt and pepper, to taste - I recommend 1/2 tsp salt
Instructions
- Saute the aromatics and spices. Set the Instant Pot to SAUTE. Heat a little oil in the pot, then add the onions and cook until soft. Add the garlic and fennel seeds and cook for a few moments until fragrant, then add the dried spices and chipotle (add a scoop of the adobo sauce too!) and mix through for a few seconds until it's well combined. Don't let it cook any longer than that - we don't want the spices to burn. Add a little broth if things get sticky in the pan.1/2 medium onion, 1 chipotle in adobo sauce, 1 tbsp garlic, 1 tsp fennel seeds, 1 tsp dried cumin, 2 tsp dried oregano, 1/4 tsp dried coriander, 1/2 tsp smoked paprika, olive or vegetable oil
- Add the black beans and salt and pepper to taste. I recommend about 1/2 tsp salt to make sure the beans are flavorful enough, but you can cut down on that if your broth is particularly salty.1 cup dried black beans, 1 3/4 cups vegetable broth, Salt and pepper
- Pour the broth into the pan and set the instant pot to the BEAN or HIGH setting for 40 minutes.
- Once the cycle is complete, allow a natural release for 20 minutes before opening the lid. The beans should be soft. You can either leave them whole, or use a potato masher or immersion blender to get them to a smoother texture. I tend to do a little mashing so that the liquid is nice and thick and they don't feel soupy.
- Serve in tacos, or as a side dish for any Mexican dinner.
Calories: 250kcal, Carbohydrates: 35g, Protein: 11g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 416mg, Potassium: 783mg, Fiber: 9g, Sugar: 3g, Vitamin A: 375IU, Vitamin C: 2mg, Calcium: 94mg, Iron: 3mg