1 Tbs olive oil
1 large onion, diced
4 garlic cloves, minced
1 tsp smoked paprika
1 tsp ground coriander
1 tsp salt
½ tsp black pepper
½ tsp cumin
1 bay leaf
1 quart chicken broth
1 can mild diced green chiles, undrained
1 lb dried black beans**
2 canned chipotle peppers, finely chopped plus 2-3 Tbs adobo sauce
*adjust for desired spiciness
Chopped Cilantro, for garnish
Set the Instant Pot to Sauté. Add the oil, chopped onion, and garlic. Sauté for 5 minutes with the lid off. Stir in dry seasonings and cook for 1 additional minute.
Add broth, green chiles, black beans, chipotle peppers and adobo sauce.
Press Cancel to reset. Place the lid on the pot, with the valve in the “Sealing” position. Press the Bean/Chili button (or Manual, high pressure) and set the time for 50-60 minutes. After the beans cook, let the pressure release naturally (about 30-40 minutes).
Remove lid and stir beans. Remove bay leaf. Taste and add additional salt, if necessary. If beans are soupy, use a slotted spoon to serve. Beans will thicken with time. Garnish with cilantro.
Total Cook Time: about 90 minutes
-I used to always cook these for 50 minutes, but I recently bought a different brand of black beans and they took longer to reach the same level of softness (about 60 minutes).
-You can also use small dried white beans or pinto beans