Instant Pot Black Beans

from ButterYum

makes about 5 cups cooked black beans

Ingredients

• • 1 pound dried black beans, picked over and rinsed

  • 8 cups water (or low-sodium chicken stock)

  • 1 tablespoon oil (to keep the cooking liquid from bubbling too much)

  • 2 teaspoons kosher salt

  • 2 cloves garlic, peeled

  • 1 bay leaf

  • (optional) 4-inch sprig of fresh rosemary *see note below

Directions

• 1. Place all ingredients in the inner pot of a 6 or 8-quart pressure cooker, lock the lid in the closed position and and make sure the vent is set to “sealing” (not “venting”).

  2. Cook on “manual” or “pressure cook” for 20 minutes (disable the “keep warm” function), then allow the pressure to release naturally for at least 30 minutes.

  3. Discard bay leaf and store beans in their liquid for up to a week in the fridge, or freeze for longer storage.

Note

• • I only add the sprig of rosemary when cooking beans that will be used in Italian dishes.