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Set instant pot to Saute mode.
Add in grape seed oil and onions to the pot. Saute for 2-3 minutes, until onions are translucent.
Next add in garlic. Saute and stir for 30 seconds, until garlic is fragrant.
Immediately add fresh cilantro and red pepper, saute for 2 minutes.
Add in dried black beans, cumin, ancho chili powder, smoked paprika and salt. Saute for 1 minute, stirring the entire time to incorporate all the spices with the other ingredients.
Pour in the water and salsa verde.
Cancel the Saute mode and set to Pressure Cooker mode.
Cover and cook on HIGH pressure for 40 minutes.
Do a natural release. Add lime juice to the beans and stir. (Add more salt if needed.)