Sort through your dried black beans, discarding any small rocks or debris. Then give them a good rinse and place them in your Instant Pot. Add 6 cups of water (or use broth for added flavour) to the pot and close the lid, ensuring the valve is in the sealing position.
Pressure cook on high for 30-35 minutes (see notes). It will take about 15 minutes to reach pressure and begin counting down. Once the timer is complete, naturally release for 10 minutes (not more) and then quick release the remaining steam.
Open the lid and drain immediately to prevent the beans from overcooking. Enjoy right away or store for future dishes.
Notes
Use fresh beans that have not been sitting in your pantry for months for the best results. When beans get old, they take much longer to cook and do not get very tender.I like my beans tender but not mushy, especially for use in salads or wraps so I find a 30 minute pressure time to result in the best Instant Pot black beans. If using for soup and you prefer your beans softer, increase the pressure time to 35 minutes.
Storage
Allow your beans to cool slightly before storing, but don't leave them at room temperature for more than 2 hours or bacteria can start to grow.HINT: Place them in shallow bowls to cool faster, and then refrigerate or freeze.Refrigerate for 3-4 days in zip-top bags or sealed containers.To freeze, pat your beans dry with a clean dishtowel. Then measure approx. 1.5 cups of cooked beans and store in zip-top bags or freezer-safe, air-tight containers. This is equivalent to about a 15 ounce can of beans, which makes for convenient portions for future meals.Make sure to push out the extra air from your zip-top bags, before freezing so they keep longer, and the bags will be less likely to break. Keep frozen for up to 3 months.