Instructions

1. Add the black beans to a bowl and cover with water, ensuring they’re well submerged (about 3 inches of water or 7-8 cm). Soak for at least 8 hours (ideally overnight) at room temperature. This step is optional if you go for the no-soak method.
2. The next day, drain the black beans, rinsing them too. Omit this step if you go for the no-soak method.
3. Add the black beans to the Instant Pot, cover with water, and add the salt. 
4. Place the lid on your Instant Pot, set the valve to the “sealing” position, press the “pressure cook” or “manual” button, and set the pressure to high. Then cook for 10 minutes (soak method) or for 30 minutes (no-soak method).
5. Natural release for 15 minutes and then carefully move the valve to the “venting” position and let the pressure release completely.
6. Remove the lid from the Instant Pot and use your Instant Pot black beans immediately with recipes like vegan tacos, vegan burrito, vegetable soup, or even vegan jambalaya.
7. Keep the leftovers in an airtight container in the refrigerator for up to 1 week.