Pressure Cooker Black Beans

🥘 Ingredients

• Spanish-style chorizo (split in half lengthwise and cut into 1/4-inch half moons)
  6 oz
• bay leaves
  2
• dried black beans
  1 lb
• fresh cilantro (chopped)
• garlic cloves
  6
• homemade or store-bought low-sodium chicken stock
  8 c
• kosher salt
  2 tsp
• onion (split in half)
  1
• orange (split in half)
  1
• salt
• vegetable oil
  1 tbsp

🍳 Cookware

• pressure cooker

1. 1

   Heat vegetable oil in pressure cooker until shimmering.

   vegetable oil: 1 tbsp
2. 2

   Add Spanish-style chorizo (split in half lengthwise and cut into 1/4-inch half moons) and cook, stirring, until it releases its fat and starts to crisp.

   Spanish-style chorizo (split in half lengthwise and cut into 1/4-inch half moons): 6 oz
3. 3

   Cook for ⏱️ 2 minutes .
4. 4

   Add dried black beans , onion (split in half) , garlic cloves , orange (split in half) , bay leaves , homemade or store-bought low-sodium chicken stock , and kosher salt .

   dried black beans: 1 lb, onion (split in half): 1, garlic cloves: 6, orange (split in half): 1, bay leaves: 2, homemade or store-bought low-sodium chicken stock: 8 c, kosher salt: 2 tsp
5. 5

   Cover and cook at high pressure for ⏱️ 40 minutes .
6. 6

   For extra-tender and creamy beans, allow pressure to release naturally.
7. 7

   For firmer beans, use quick-release valve on an electric pressure cooker, or run a stovetop pressure cooker under cold running water until pressure dissipates.
8. 8

   Remove lid and discard onion, orange, and bay leaves.
9. 9

   Season to taste with salt and serve.

   salt
10. 10

    Sprinkle with fresh cilantro (chopped) at the table.

    fresh cilantro (chopped)