Ingredients:

  • 2 cups (450g) Dried Black Beans, rinsed and sorted (No soaking needed)
  • 6 cups (1.4L) Water or Vegetable Stock, cold
  • 2 large Bay Leaves
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion (150g), finely diced
  • 4 large Garlic Cloves, minced
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 5 – 2 tsp Kosher Salt (added after cooking)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Cider Vinegar or Lime Juice (optional, for brightness)

Instructions:

  1. Prep Beans: Rinse the dried black beans thoroughly under cold water and inspect them for any small stones or debris. Set aside.
  2. Sauté Aromatics: Select the Sauté function on the Instant Pot (Normal setting). Add the olive oil. Once hot, add the diced onion and cook for 4–5 minutes until soft and translucent.
  3. Bloom Spices: Stir in the minced garlic, ground cumin, and dried oregano. Cook for 1 minute until fragrant. Cancel the Sauté function.
  4. Load the Pot: Add the rinsed black beans, bay leaves, and the cold water or stock to the inner pot. Scrape up any browned bits from the bottom of the pot to prevent a Burn warning.
  5. Seal and Set: Secure the lid, ensuring the vent is set to the Sealing position. Select the Manual/Pressure Cook function on High Pressure.
  6. Set Time: Set the cook time to 30 minutes. (The pot will take 10–15 minutes to come up to pressure before the timer starts counting down).
  7. Natural Release: Once cooking is complete, allow the pressure to release Naturally (NPR) for 20 minutes. Do not hurry this step, as NPR is essential for improving overall bean texture.
  8. Venting: After 20 minutes of NPR, carefully move the vent to the Venting/Quick Release (QR) position to release any remaining pressure. Remove the lid.
  9. Season and Serve: Discard the bay leaves. Stir in the salt, black pepper, and the cider vinegar or lime juice. Taste and adjust seasoning as needed. The beans are ready when they are fork-tender and the cooking liquid has thickened slightly.