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Make sure the stainless steel insert is inside the Instant Pot.
Add beans and water to the insert and stir. Add salt and vinegar and stir.
Close the Instant Pot with lid, turn the valve to "sealing" position.
Set to "manual" and adjust the timer to 30 minutes. Make sure the IP is set to high pressure.
The Instant Pot will beep and start coming to pressure. It takes about 12 minutes for my IP to do that.
When the timer is done, the IP will beep. Press "cancel/off" button and let the pressure cooker release the pressure naturally. If you are short on time, wait 5 minutes, then switch the valve to "venting".
When the pressure is released, carefully open the lid away from your face.
Drain the beans. Discard the liquid or use as a base for soups!
Divide the beans into 1,5 cup portions and store in ziploc bags in the freezer or fridge, if using throughout the week.