I’m discovering that I like keeping track of my Instant Pot recipes so I know how much beans and salt to put in, and how long to cook for. But the rest is open to improvisation, and it always somehow comes out good. Instant Pot cooking seems to be very, very forgiving.
- 1.5 cups dried black beans
- 1.5 cups pearled barley
- 1/4 cup apple cider vinegar (optional, for soaking)
- 1 onion, diced
- 3 carrots, sliced into rounds
- 3 stalks celery, sliced
- 1 dried chili pepper, minced
- 1.5 tbsp salt
- 2 tsp cumin
- 1 tsp coriander
- 1/4 cup olive oil
Soak beans and barley in boiling water with apple cider vinegar in the Instant Pot for 2-24 hours. Drain and rinse thoroughly until water runs reasonably clear. (I’m pretty sure soaking is optional, but I’m still in the habit of doing it if I have time.)
Fill the pot with water or broth to 2 inches above the beans and barley. Add the remaining ingredients. Cook on the “Beans/Chili” setting for 25 minutes.
Just before serving, pour the olive oil on top and stir it in. (Optional, but tasty.)