The Instant Pot makes effortless work of cooking a pot of black beans. This recipe offers the method for both soaked and unsoaked beans. Feel free to cut the recipe in half, using three instead of six cups of water and half of all the seasonings.
Put the beans in a colander, pick through them to remove any debris or tiny stones, and rinse. If you're soaking your beans, put them in a large bowl and cover by several inches with water. Leave to soak for 8 hours or overnight.
When you are ready to cook, put the drained beans (soaked or unsoaked) into the Instant Pot and add the remaining ingredients. Secure the lid, close the vent, and set the IP on high for 11 minutes for soaked beans or 30 minutes for unsoaked.
When the time is up, allow for a natural release for 15 minutes. Open the vent to release any remaining steam, and remove the lid.
Transfer the beans and some of the cooking liquid (it's good to keep them moist and the cooking liquid can be great for bean soup) to a covered container. Store in the refrigerator, where they will keep for up to 5 days, or in the freezer in a tightly sealed container or freezer bag.