Step 1

Add all ingredients except for salt into the Instant Pot. (Don't add salt until after pressure cooking to allow the beans to fully re-hydrate.)

Step 2

Close lid and turn knob to sealing. Pressure cook on high for 50 minutes followed by a 10 minute natural pressure release. Then quick release any remaining pressure.

Step 3

Open lid.  Add salt and stir. Let beans rest for 10 minutes on keep warm with lid off. Stir again. The liquid will start to thicken up over time. Usually 10-12 minutes is all that is needed. It will be even thicker over night in the fridge.

Step 4

Serve right away with chips or with your favorite Mexican meal! Also freezes great.