Well, it’s mid-March and the year is just running by, full speed ahead. After our wild snow storm in Texas last month, I’ve never been so relieved to see Spring. My second baby is about to turn one in a few weeks *cue the ugly crying*, spring break is here, the time change is looming, and our red bud tree in the backyard is starting to blossom. Even though I’m relieved that spring has sprung, and I’m enjoying seeing the “rebirth” of nature, I am sad that time is moving so quickly – it’s like each day slips through my fingers like sand. These days are filled with equally precious and hard moments of motherhood that I won’t get back.
Part of the reason time is moving so quickly is that we have been extra busy over here. If you follow me on Instagram or Facebook, you may have seen that we have Selah (our baby) in physical therapy right now. She has both low and high muscle tone and is struggling with gross motor development. For the last three weeks or so we have had about 3-4 appointments a week between the chiropractor, PT, and other meetings with the therapists. However, after seeing improvement after just two PT sessions, I am encouraged that this busy season won’t last too long. But, wow! 3-4 appointments a week, on top of regular mom life, on top of two part time jobs, I just feel like I don’t have much extra time. Especially for cooking.
Enter: the Instant Pot. This little kitchen gadget has become all the rage in years past, and after receiving one for a Christmas present in 2019 I can see why! To be honest, I was a little terrified of it blowing up, and was hesitant to get started using it, but once I did, I started with beans, and I was sold! The first bean recipe I made in the Instant Pot was red beans, and even with the time it takes to get to pressure, then cook, then release (side note: I hate that Instant Pot recipes don’t account for that time – I learned quickly not to trust the “15 minutes” marking on a recipe), what would normally be an all day venture only took 90 minutes, and the beans came out the perfect creamy texture! Next I tackled black beans. We eat black beans and rice often for a cheap, plant-based meal; then I get to use the leftover black beans throughout the week to top fajitas, tacos, salads, and even scrambled eggs. So if you want to save time and money with this quick and easy dinner and/or side, keep reading for the recipe!
Instant Pot Black Beans
- One medium bell pepper, chopped
- One half of a yellow onion, chopped
- 2 tbsp of olive oil
- 3 large cloves of garlic, minced
- 2 cups of chicken broth or vegetable broth
- 2 cups of water
- 1 pound of
- 2 tsp of salt
- 1 tsp of smoked paprika
- 1 tsp of ground cumin
- 1/2 tsp of chili powder
- Optional for serving: rice
- Optional toppings: avocado, lime, cilantro, jalapenos, scallions/red onions
- Cover beans with water and soak for at least three hours, or up to overnight. This is optional, but I find that it helps with digestion and less “tootie booties” as we say in our house hehe!
- Once beans are done soaking, drain and toss remaining water.
- Turn on “sauté” feature and cook bell pepper and onion in olive oil until tender and beginning to brown.
- Turn off Instant Pot and add garlic, stirring to get the garlic warm but not toasty.
- Add broth and water, scraping the bottom of the pot to get up any browned bits.
- Add in beans and seasonings.
- Select “pressure cook” and cook on high pressure for 30 minutes, allowing a 20 minute natural release at the end.
- Serve warm with rice and toppings, or as a side dish.
- Keep leftover beans in remaining liquid, cover and refrigerate for up to five days.
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