Ingredients

The following ingredients have 6 Servings
  • 14 oz dried Black Beans, soaked in water overnight
  • 3 cloves Garlic, crushed
  • 3 cups Vegetable Broth
  • 3 Chipotle Peppers in Adobo (from a can)
  • 2-4 cups Water
  • Juice of 1 Lime

Instruction

  • First, drain your soaked Black Beans and give them a good rinse. Place them into the metal container of your Instant Pot along with the Garlic, Vegetable Broth, and Chipotle Peppers.
  • Add enough Water to the Pot so that there is around 2″ of free water above the Beans. Close the Instant Pot, set the dial to sealing, and cook on Manual High pressure for 10 minutes.
  • Let the Instant Pot naturally release pressure for 5 minutes, then carefully set the lid to venting and manually release pressure.
  • Remove the Chipotle Peppers from the liquid – they should be floating at the top. Carefully drain most of the liquid from the Beans (I like to leave a little behind, so they don’t dry out in the fridge), then return them to the Instant Pot. Stir in the Lime Juice, and add any extra Salt to taste, if necessary. (Note: I like to finely dice the cooked Chipotle Peppers and mix them in with the Lime Juice to really make things spicy).
  • Serve as desired. Refrigerate leftovers in an airtight container for up to 7 days.