Rinse: Take black beans in a bowl, add water to it and massage the beans with your finger and the water will become cloudy. Discard the water and repeat this process 2-3 times total or until the water is not cloudy anymore.
Add rinsed black beans, salt, onion, garlic and water to instant pot liner. Cover the instant pot with a lid and keep the valve to a sealing position.
Cook: Pressure cook on manual (high pressure) for 25 minutes.
Release: Let the pressure release on its own (NPR - natural pressure release), once the pin drops open the lid. Discard the onion and garlic.
Drain the cooking liquid from black beans right away to stop further cooking.
Video
Notes
Cook Time Guide
No Soak beans: 25 minutes for firmer yet soft beans and 30 minutes for super soft beans and slightly mushy.
Pre-soaked beans (overnight or at least 8 hours): 8 minutes for firmer beans and 10 minutes for super soft and almost mushy.
Old beans take longer to cook and sometimes super old beans won’t get cooked to a soft texture ever.
Recipe Tips:
To replace a 15 oz. can of beans in a recipe, you’ll need 1 ½ cups of cooked black beans. So, this recipe makes a little over 3 cans of beans!
Always sort the black beans before cooking. Discard any stones, discolored or shriveled beans.
I do not recommend the quick-release method here as the water will splutter or overflow and makes a big mess.
Drain the cooking liquid as soon as you open the lid to prevent the further cooking of beans.