Instant Pot Tex-Mex Bean Medley

It's so easy to meal prep this easy bean side dish made entirely from pantry staples. Beans are a great way to add more protein, fiber and other important nutrients to your diet.

Course Side Dishes

Cuisine Mexican

Keyword Beans, Black Beans, Instapot

Prep Time 5

Cook Time 45

Natural Release 15

Total Time 1 5

Servings 8 servings

Equipment

6-quart Instant Pot

Ingredients

1 tbsp bouillon paste 2 cups
1 vegetable bouillon cube
10 oz can diced tomatoes with green chiles like Rotel
1 teaspoon ground cumin
2 teaspoons dried garlic powder
2 teaspoons dried onion powder
2 teaspoons dried cilantro or can sub dried parsley
0.5 teaspoon dried red chili flakes
3 cups water

Instructions

Place rinsed beans in 6-quart Instant Pot.
Add vegetable bouillon cube, tomatoes, cumin, garlic powder, onion powder, dried cilantro, dried red chili flakes and water to pot, and stir to combine.
Cover and seal the Instant Pot. Cook on HIGH pressure for 45 minutes. When the timer goes off, allow the steam to release naturally for 15 additional minutes. Remove the lid.
May be stored in refrigerator for 4 to 5 days. Or, let beans cool completely, drain off most juices, and store in zip-top freezer bags in freezer for up to 4 months.

Notes

1 pound (2 cups) of most any type bean along with 3 cups of water (and desired spices) can be pressure cooked tender in about 35 to 45 minutes, with a natural pressure release afterward.

Use these beans as a warm side dish, served cold on salads, mixed in egg scrambles and breakfast tacos, mashed up and refried, and in various recipes that use beans.

May be stored in refrigerator for 4 to 5 days. Or, let beans cool completely, drain off most juices, and store in zip-top freezer bags in freezer for up to 4 months.