Optional Soaking: At least 6-8 hours before cooking, place your beans in a bowl and cover with water. Soak for a maximum of 12 hours. When ready to use, drain water.
Using a colander, rinse dried beans with clean water and add to the bowl of the pressure cooker. Cover black beans with at least 2 inches of water. Add salt (if using*), and stir. Place the lid on the Instant Pot, turning it to the closed position.
Cook on high pressure for 8 mins (soaked) or 25 minutes (unsoaked). Let natural pressure release for 20 minutes. Then vent any remaining pressure.
Do a taste test to check your beans for desired consistency. If you prefer softer, pressure cook for 5 more minutes and then do a quick pressure release.
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* Unless you need to restrict your sodium intake, I would highly recommend adding salt. It adds so much to the flavor of the beans.