Ingredients:

  • 1 pound (450g) dried black beans, rinsed and picked over
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 6 cups (1.4 liters) water or vegetable broth
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon kosher salt (or more to taste)
  • ½ teaspoon black pepper (or more to taste)
  • 1-2 tablespoons lime juice (optional, for serving)

Instructions:

  1. Turn the Instant Pot to the Sauté function. Add olive oil. Once heated, add chopped onion and sauté until softened, about 3-5 minutes. Add minced garlic, oregano, and cumin; sauté for another minute until fragrant.
  2. Turn off the Sauté function. Add the rinsed black beans, water or vegetable broth, and bay leaf to the Instant Pot. Stir to combine.
  3. Secure the Instant Pot lid, ensuring the valve is set to Sealing. Select the Manual or Pressure Cook setting and set the timer for 25 minutes at high pressure.
  4. Once the cooking time is complete, allow the pressure to release naturally for 15 minutes. After 15 minutes, you can manually release any remaining pressure (quick release). Be cautious of steam.
  5. Carefully remove the lid. Discard the bay leaf. Stir in salt and pepper (adjust to taste). Add lime juice (optional). Serve hot or allow to cool for later use.