Ingredients

The following ingredients have 16 Servings
  • 1 pound dry black beans
  • Kosher salt
  • 1 ½ teaspoons cumin
  • 1 tablespoon chili powder
  • 2 teaspoons coriander
  • 1 teaspoon smoked paprika
  • Freshly ground black pepper (to taste)
  • 2 slices center-cut bacon (chopped)
  • ½ medium white onion (diced)
  • ½ medium poblano pepper (seeded and diced)
  • 3 cloves garlic (minced)
  • 3 ½ cup low sodium chicken broth
  • 1 tablespoon green Tabasco

Instruction

  • Pressure cooker pre-soak: Rinse beans and add them to the Instant Pot with 8 cups of water and 2 teaspoons of Kosher salt. Close the lid and pressure-cook in manual mode for 4 minutes. When cycle is finished, switch to “Keep Warm” mode for 10 minutes. Drain and rinse beans.
  • Meanwhile, in a small bowl, combine the cumin, chili powder, coriander, smoked paprika, 1 tablespoon kosher salt and pepper.
  • Switch to pot to “Sauté” When hot, add the bacon and sauté for 1 minute. Add the onions and poblano and sauté for 3 minutes. Add the spices and the garlic and sauté for 30 seconds more. Pour in broth and drained beans and mix well.
  • Place lid on Instant Pot, make sure steam release handle is on “sealing.” Push “Bean/Chili” mode and cook for 15 minutes. Allow pressure to release naturally then add Tabasco and mix well.
  • For a deeper flavor, allow beans to sit in “Keep Warm” mode for at least 30 minutes.