Instant Pot Black Beans

These have been excellent for upping my protein game! I make a batch at the beginning of the week and I've got it for anything I want. Egg scrambles, taco bowls, they're even good mashed on toast with some crumbled cheese, avocado and lime juice. Also if I want to add protein powder and use some of the "broth" to mix the powder before adding it to my beans. You could freeze these as well!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mince your onion and garlic. In the instant pot add your dry beans. Fill the water so that it is about 1.5" - 2" above the beans. Add your other ingredients, besides the vinegar. Stir to combine.

Step 2

Set instant pot to the Bean/Chili setting, normal/high, 23 minutes. Let it cook. Allow for natural release.

Step 3

Once it is finished, stir in the vinegar. (Can substitute for lime juice) Then enjoy or store in an air tight container. Can be stored in the fridge for up to 7 days or in the freezer for up to 3 months.