Ingredients
Scale
- 1 pound dry black beans, rinsed and sorted
- 1 small onion, finely chopped
- 1 bunch cilantro stems and/or leaves, tied together with butcher’s twine
- 7 cups water
- 1½ teaspoons kosher salt
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
Instructions
- Rinse the black beans and remove any small stones or damaged beans.
- Add the black beans, onion, cilantro bundle, water, salt, and olive oil to the pressure cooker.
- Lock the lid according to the manufacturer’s instructions.
- Cook on High Pressure for 40 minutes.
- Allow the pressure to release naturally and completely before opening the lid.
- Remove and discard the cilantro bundle.
- Stir in the balsamic vinegar.
- Serve immediately or use in your favorite recipes.
Notes
- No soaking needed: This recipe is designed for dry black beans cooked directly in the pressure cooker.
- Natural pressure release: Allowing the pressure to release naturally helps the beans finish cooking evenly and keeps them tender.
- Finish with balsamic vinegar: Stirring in the vinegar at the end brightens the flavor without overpowering the beans.
- Save the cooking liquid: The flavorful broth is perfect for soups, stews, or adding moisture when reheating leftovers.
