Whether you want to cook instant pot black beans or garbanzo beans, this recipe will work for you! Only 2 ingredients required!
In this post, black beans are pictured. However, directions for both black and garbanzo beans are listed below.
To make this recipe, all you need is 16 ounces dry beans and 8 cups water. Feel free to add all the spices and bay leaves you want..however, I like to keep things very, very simple.
Below are directions for black beans and garbanzo beans (chickpeas). I have not tried any other beans, although I assume they would work the same.
What you will need:
- An Instant Pot
- 1 pound, dry black beans OR garbanzo beans
- 8 cups water
Directions:
- Using a colander, rinse dry beans under water. (Rinsing will help remove some of the starch that surrounds the beans, resulting in a better taste). Pick through the beans, making sure there aren’t any foreign objects (rocks, pebbles, etc).
- Add beans to the instant pot
- Add 8 cups cool water
- Cover the lid of the instant pot and set to the “seal” position.
- High pressure cook 30 minutes for black beans, and 40 minutes for garbanzo beans.
- Once the beans have finished cooking, allow the instant pot to naturally release for 30 minutes.
- Once the time is done, remove your beans soon after. (I have forgotten about them and left them in the instant pot, resulting in very soggy beans. Don’t do that).
- If you are freezing these, keep some of the liquid. If you are using them fresh, drain any liquid not needed.
Freezing:
These beans freeze very well. I usually make a large batch and freeze any extras for future use. Just thaw in the fridge, and warm in a sauce pan.
How to use black beans:
Here are some of my favorite ways to use black beans:
- Black bean, spinach and hummus quesadilla
- Roasted veggie bowl topped with black beans
- Sweet potato, onion and black bean breakfast scramble
- Stuffed sweet potato with black beans and broccoli
- “Healthy Gluten Free Family” has a Cuban black bean recipe that is great! Click here for the recipe!
- 3 Bean Vegan Chili
- Mexican burrito bowl
- Sweet potato and black bean tacos
How to use garbanzo beans (chickpeas):
Here are some of my favorite ways to use garbanzo beans:
- Make hummus. This recipe is great by Gimme Some Oven
- Roast them in the oven with olive oil, salt and garlic powder. Eat for a snack or use them in salads for an extra crunch
- Quinoa salad with chickpeas
- Chickpea sunflower sandwich by Minimalist Baker- this is SO GOOD!
- Sweet potato and chickpea Buddha Bowl
Save this recipe to your Pinterest board for later!
Enjoy, friends!
Instant Pot Beans (black beans & garbanzo beans)
Equipment
- Instant Pot
Ingredients
- 16 oz dry beans (black beans or garbanzo beans)
- 8 cups cool water
Instructions
- Rinse dry beans under water. (Rinsing will help remove some of the starch that surrounds the beans, resulting in better tasting beans). Pick through the beans, making sure there aren't any foreign objects (rocks, pebbles, etc).
- Add beans to the instant pot
- Add water
- Cover the lid of the instant pot and set to the "seal" position. High pressure cook for 30 minutes for black beans, and 40 minutes for garbanzo beans.
- Once the beans have finished cooking, allow the instant pot to naturally release for 30 minutes. Once the time is done, remove your beans shortly after. (I have forgotten about them and left them in the instant pot., resulting in very soggy beans. Don't do that).
- If you are freezing these, keep some of the liquid. If you are using them fresh, drain any liquid not needed.
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