Ingredients:

  • 1 lb (450 g) Dried Black Beans, picked over and rinsed
  • 6 cups (1.5 litres) Water or Low-Sodium Stock (cold)
  • 1 Tbsp (15 ml) Neutral Oil (Olive or Vegetable)
  • ½ large Yellow Onion, quartered
  • 4 cloves Garlic Cloves, smashed
  • 2 Dried Bay Leaves
  • 1 tsp Kosher Salt (added after cooking)
  • 1 Tbsp (15 ml) Fresh Lime Juice (Optional)

Instructions:

  1. Inspect and Rinse: Spread the dried beans out on a tray or clean work surface. Check for small stones or damaged beans and discard them. Place the beans in a fine mesh colander and rinse under cold running water until the water runs clear.
  2. Add Fat: Pour the neutral oil into the Instant Pot insert. This tiny bit of fat helps manage foam buildup under pressure.
  3. Load Ingredients: Add the rinsed black beans, water (or stock), quartered onion, smashed garlic cloves, and bay leaves to the Instant Pot liner. Do not add the salt at this stage.
  4. Seal: Secure the lid, ensuring the steam release valve is set to Sealing.
  5. Set Cooking Program: Select the Manual or Pressure Cook setting (High Pressure).
  6. Set Cook Time: Set the timer for 28 minutes (for firm, intact beans) or 30 minutes (for creamier, softer beans).
  7. Cook: Allow the Instant Pot to come to full pressure (which takes 10–15 minutes). The timer will begin counting down once pressure is reached.
  8. Perform Natural Pressure Release (NPR): Once the timer concludes, allow the pressure to release naturally for 15 minutes. This slow release prevents the skins from tearing.
  9. Venting: After 15 minutes of NPR, carefully move the steam release valve to the Venting position (use a kitchen towel or wooden spoon to protect your hand) to release any remaining pressure.
  10. Remove Aromatics: Open the lid. Use a spoon to skim off any surface foam, and then remove and discard the onion quarters, garlic cloves, and bay leaves.
  11. Season and Taste: Stir in the kosher salt (start with 1 teaspoon) and the fresh lime juice (if using). Stir gently. Let the beans rest for 5–10 minutes to absorb the salt.
  12. Store/Serve: Use immediately or store in their cooking liquid.