Instant Pot Black Beans

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium yellow onion, diced
• 1 jalapeño, seeded and diced
• 3/4 teaspoon dried oregano leaves
• 1 roma tomato, diced
• 8 ounces dried black beans
• 2 cups low sodium vegetable or chicken broth
• 1/2 cup water
• 3/4 teaspoon fine sea salt

Directions

Pour the oil into the Instant Pot, add the garlic, and turn on Sauté. Warm the garlic in the oil for 2 minutes, just until it starts to bubble without taking on color. Stir in the onion and jalapeño, then cook for 4 more minutes, until the onion has softened and looks translucent. Add the oregano and cook for 1 more minute. Stir in the tomato, black beans, broth, water, and salt, scraping the base of the pot with a wooden spoon to loosen anything stuck on the bottom. Lock the lid and set it to Sealing. Turn off the current program, then choose Bean/Chili, Pressure Cook, or Manual, and cook for 45 minutes on high pressure. The pot will need about 10 minutes to reach pressure before the timer starts counting down. Once the cooking cycle is finished, allow the pressure to come down on its own for at least 20 minutes, then switch the Pressure Release to Venting so any leftover steam can escape. Open the lid, stir the beans, and serve warm.