Costa Rican‑Style Instant Pot Black Beans
Costa Rican‑Style Instant Pot Black Beans are creamy, flavorful beans cooked with aromatics and spices in the Instant Pot. They come out rich and tender with minimal effort, perfect as a staple side or base for many meals.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 55–60 minutes
- Yield: 6–8 servings
- Category: Side Dish
- Method: Instant Pot / Pressure Cooker
- Cuisine: Costa Rican, Latin American
Ingredients
- 1 lb dry black beans
- 6 cups water or broth
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil or coconut oil
- 1 tsp ground cumin
- 1 bay leaf
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro or culantro
- 1 tbsp fresh lime juice (optional)
Instructions
- Rinse the dry black beans under cold water, removing any debris or broken beans.
- Set the Instant Pot to “Sauté.” Add oil, then cook the chopped onion, bell pepper, and garlic until softened (about 3–4 minutes).
- Stir in cumin, salt, and black pepper to coat the vegetables.
- Add rinsed beans and pour in water or broth to cover by about 1–2 inches. Stir in bay leaf and chopped cilantro or culantro.
- Close the lid, set the valve to sealing, and pressure cook on high for 30–35 minutes.
- Allow the pressure to release naturally for about 15 minutes, then release any remaining pressure manually.
- Remove the bay leaf. Stir in lime juice if using. Adjust salt and pepper to taste. Serve warm.
Notes
- No need to soak beans beforehand when using an Instant Pot.
- For a richer taste, replace some of the water with broth.
- For creamier beans, mash some against the side of the pot before serving.
- Letting the beans rest for a few hours after cooking improves flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
