This easy instant pot black beans recipe is a simple side dish, is gluten free, delicious, vegetarian and has a short ingredient list.
This dish is known as Waarimuth among Kashmiri”s and is typically served over steamed rice. Often Waarimuth encompasses turnips as well. We will make this recipe without turnips.
So guys. Are you ready for an undemanding, luscious, most fantastic recipe ever?
Yes? Great! Because today, I have a super easy Indian style Instant Pot Black Beans recipe that totally checks all the boxes.
What sort of black beans do I need?
Fresh dried black beans – the fresher the better. Beans that are older than a year can take much longer to cook and have a weird after taste. I prefer to buy beans from a store where you know turnover is fairly high, Walmart for instance.
Some folks feel the need to soak beans, however I’m a not really a pre-soaker. I often tend to forget to soak the beans overnight. The cooking time varies depending if the beans have been soaked or not.
What do I need to make Instant Pot Black Beans?
An Instant Pot of course.
Oil, and then..…we have the spices, asafoetida, dried bay leaf, kashmiri chili powder, water, ground cumin, ground fennel, ground ginger and salt.
How do I make Instant Pot Black Beans -Indian Black Beans Curry – Kashmiri Waarimuth
Steps
First select sauté on the instant pot and adjust to normal. Then, add oil to the pot. After the oil is hot add asafoetida and bay leaf.
Add the spices, salt and 1/4 cup water.
Stir and let the spices mix well. Then, in a minute add in black beans and 1 and 1/2 cup water. Stir well.
Press cancel. Secure the lid on and select manual/high pressure for 50 minutes (incase you have not soaked the beans before hand). If you have soaked the beans overnight then select manual/high pressure for 30 minutes. When done let the pressure release naturally.
If you want it less soupy select saute for a minute or two to reach the desired consistency.
Transfer to a serving bowl and serve over steamed rice.
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Try some of our other kashmiri recipes:
Instant Pot Black Beans -Kashmiri Waarimuth
Equipment
- Instant Pot
Ingredients
- 1/3 cup oil of choice
- 1/3 tsp asafoetida (heeng)
- 1 dried bay leaf (tej patta)
- 1.5 tsp ground fennel (saunf powder)
- 1 tsp ground cumin (jeera powder)
- 1/2 tsp ground ginger (sonth powder)
- 1/2 tbsp kashmiri chili powder
- 1 and 1/4 tsp salt
- 1 and 3/4 cups water (divided)
- 1 cup dried black beans (either soaked for 8 hours in water or not)
Instructions
Prep
- Rinse the beans well. If you plan to soak them, The night before place the beans in a large bowl and 2 to 2.5 cups water. Drain the beans before cooking and give them a quick rinse.
Cook
- Select sauté on the instant pot and adjust to normal. Add oil to the pot. After the oil is hot add asafoetida and bay leaf.
- Add all the spices, salt and 1/4 cup water.
- Stir and let the spices mix well. Then, in a minute add in black beans and 1 and 1/2 cup water.
- Press cancel. Secure the lid on and select manual/high pressure for 50 minutes (incase you have not soaked the beans before hand). If you have soaked the beans overnight then select manual/high pressure for 30 minutes. When done let the pressure release naturally.
- If you want it less soupy select saute for a few minutes until the desired consistency is reached.
- Transfer to a serving bowl and serve over steamed rice.
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