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Rinse and pick over dry beans to make sure there aren’t any small pebbles or other debris.
Optional: Soak beans by placing beans in a large bowl and filling the bowl with cool, filtered water. Cover the bowl and let it sit at room temperature for 8-12 hours. Then drain and rinse beans.
Place black beans (soaked or unsoaked), water, onion, garlic, cumin, chili powder and pepper in Instant Pot. Stir.
Close the Instant Pot lid and turn the steam release valve to the sealing position.
Set the cook time using the Pressure Cook or Manual button, at high pressure:Unsoaked Beans: 25 minutes for firmer beans or 30 minutes for softer beans.Soaked Beans: 8 minutes for firmer beans or 10 minutes for softer beans.
The Instant Pot will take about 10-15 minutes to reach pressure and then the cook time will begin counting down.
When the cook time ends, allow the pressure to release naturally for 15 minutes (just leave the Instant Pot alone after the cook time ends).
Quick release any remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon. Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.
Stir in salt. Serve.