1large onion diced (or 3/4 cup frozen diced onion)
29ounces(2 x 14.5 ounce cans ) canned diced tomatoes
Layer ingredients starting with the broth, black beans, onion, garlic, oregano, smoked paprika, cumin, coriander, chipotle paste (if using) and bay leaves. Then add the diced tomatoes on top and DO NOT mix.
Close the lid on the Instant Pot, set valve to sealing, select the pressure cook / manual (dependent upon IP model), select high pressure and set the timer to 35 minutes.
Allow for a full natural pressure release (NPR).
Open the Instant Pot, adjust seasonings, stir the Instant Pot Black Beans Stew and serve.
Important to layer. The layering of ingredients is important. You want to make sure you add the tomatoes last and do not mix them in.
To make firmer black beans set the timer on your Instant Pot to 30 minutes. Tender but firm black beans are great in salads and tacos.
If you’re looking to make refried black beans cook for another 5-10 minutes for a mushier texture.
Bulk it out. Add bulk to the meal by serving the beans over another starch such as rice.
It gets thicker. This black bean soup/stew thickens as it stands. If you plan to reheat you may want to add more broth to thin, as desired.
If you decide to cook with broth do not add extra salt till the end. The salt from the broth may be enough for your black beans.
Cook time listed does not include the time it takes the IP to come up to pressure, or for pressure to release.
Weight Watchers Points
There are 0 Blue Plan SmartPoints in one serving of this.