Ingredients:

  • 1 pound (450g) dried beans, rinsed and sorted
  • 6 cups (1.4 L) water or vegetable broth
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 bay leaf (optional)
  • 1 tablespoon olive oil (or other cooking oil)

Instructions:

  1. Turn the Instant Pot to the Sauté setting. Add olive oil, chopped onion, and cook until softened (about 5 minutes). Add minced garlic and sauté for another minute until fragrant.
  2. Turn off the Sauté setting. Add the rinsed beans, water or vegetable broth, salt, pepper, and bay leaf (if using) to the Instant Pot.
  3. Secure the Instant Pot lid, making sure the valve is set to Sealing. Select Manual or Pressure Cook setting and set the timer for 35-50 minutes depending on the bean type.
  4. Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 20 minutes. After 20 minutes, carefully quick release any remaining pressure.
  5. Carefully open the lid and test the beans for tenderness. If they are not as soft as you like, secure the lid again and cook for an additional 5-10 minutes on Manual setting.
  6. Remove bay leaf. Taste the instant pot beans and adjust seasoning as needed with salt and pepper. Serve hot.