1pounddried beansrinsed and sorted (this is equal to 2 measuring cups full of dried beans)
8cupswater
1bay leafoptional
1onion, slicedoptional
2teaspoonskosher salt
½teaspoonapple cider vinegaroptional
Instructions
Place beans, water, onion, and bay leaf if using in the inner pot of a 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--40 Minutes on High Pressure Kidney Beans--35 Minutes on High Pressure Pinto Beans--25 Minutes on High Pressure Navy Beans**--25 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.
Video
Notes
For incredibly soft beans without much structure left, add 10 minutes to cook time.
For pre-soaked beans, decrease cook time by 10 minutes and decrease the water to 5 cups.
For every additional pound of dried beans, add 2 cups of water for pressure cooking.
Note on Navy Beans: Navy beans can get mushy if not pre-soaked. So if preparing them for baked beans or something you want to hold its shape, it is best to soak them for 8-12 hours in cold water and then drain and cook for 15 minutes on high pressure with natural pressure release.