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Place the black beans in the Instant Pot and stir in the water and kosher salt. Lock the lid. Place the pressure release handle (vent) in the “Sealing” position.
Note that it takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
After the Instant Pot beeps, set a timer and wait for the natural release to let the Instant Pot release pressure. Then vent any remaining steam by moving the vent to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. (During this time the pressure indicator in the lid may drop on its own, meaning that there is no remaining steam in the pot.)
Open the lid and taste a black bean to see if it is tender. Since all brands vary, you may need a few more minutes. Once cooked, drain and use immediately, store in the refrigerator for 4 to 5 days, or freeze indefinitely. We freeze the drained beans in sealable containers in 1 1/2 cup servings, which equals 1 15-ounce can.