1pounddried beansrinsed and sorted (this is equal to 2 measuring cups full of dried beans)
1/2teaspoonapple cider vinegaroptional
Place beans, water and onion and bay leaf if using in pressure cooker.
Place lid on Instant Pot and close valve to "seal."
Cook on High Pressure for Following Times:Black Beans--30 Minutes on High Pressure Chickpeas--35 Minutes on High Pressure Kidney Beans--35 Minutes on High Pressure Pinto Beans--25 Minutes on High Pressure Navy Beans--30 Minutes on High Pressure Butter Beans--40 Minutes on High Pressure Great Northern Beans-- on 35 Minutes High Pressure
Allow to naturally release until pressure subsides, or at least 20 minutes before doing a quick release.
Once beans have finished cooking, stir in salt and vinegar if using. Store cooked beans in a bit of the cooking liquid to keep them moist and tender while they sit in fridge, this is not necessary, but suggested.
For incredibly soft beans without much structure left, and 10 minutes to cook time.
For pre-soaked beans, decrease cook time by 10 minutes.