To this day, one of our favorite meals is Black Beans and Lime Rice with my homemade Peach (or Mango) Salsa. It’s fast, easy, filling and full of fiber and nutrition. That makes it a win-win-win-win for our family dinner table. Making the beans in the Instant Pot turns this meal into a make-ahead meal that fits into our busiest nights. I also make these beans as a side dish for our Cafe Rio Salads for a Crowd (which is a recipe coming soon!).
Ever since my oldest was 6 years old, she named this dish “donuts,” because she thought the rice and beans with cheese and salsa sprinkled on top looked like chocolate sprinkle donuts. To each her own, I guess. One thing is for sure, the kids all come running when I tell them we are having donuts for dinner, and they know I’m not talking about the sweet pastries from the bakery. I hope you and your family enjoys this as much as we do!
Instant Pot Seasoned Black Beans for a Crowd
Fast, easy, healthy, and delicious Instant Pot Seasoned Black Beans served over Lime Rice
- 32 oz Dry Black Beans rinsed and sorted
- 3 1/2 Tablespoons Garlic Powder
- 3 Tablespoons Better than Bouillon Chicken Soup Base
- 2 teaspoons Ground Cumin
- 2 teaspoons salt
- 1 teaspoon Ground Pepper
Combine all ingredients in the Instant Pot and fill with water to the 1/2 line inside the pot.
Lock the lid into place and set the pot to the [Bean/Chili] setting for 25 minutes.
Once the cooking is finished, allow the pressure to naturally release. This will take about minutes.
This recipe makes 8 cups of beans which is 16 half-cup servings. Also, if you don’t love the smell of cumin and beans inside your kitchen (because who does?) I suggest setting your Instant Pot outside while it cooks and releases pressure. Of course, if the weather is poor, you will just have to enjoy this process inside.
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