Ingredients:

  • 1 lb (450g) Dried Beans (Black Beans, Kidney Beans, Pinto Beans, or Cannellini)
  • 6 cups (1.4 Litres) Cold Water or Vegetable/Chicken Broth
  • 1 small Yellow Onion, roughly chopped
  • 4 cloves Garlic, smashed
  • 1 Bay Leaf (preferably dried)
  • 1 Tbsp Kosher Salt (added at the end)
  • 1 tsp Smoked Paprika (Pimentón)
  • 1/2 tsp Dried Thyme
  • 1 Tbsp Olive Oil or Bacon Fat (Optional)

Instructions:

  1. Thoroughly rinse the dried beans in a sieve under cold water; pick out any tiny stones or debris. Do NOT soak.
  2. Set the Instant Pot to the 'Sauté' function. Add oil/fat. Add chopped onion and sauté for 3-4 minutes until slightly softened. Add smashed garlic and cook for another 60 seconds until fragrant.
  3. Press 'Cancel'. Pour in about 1/2 cup of the liquid and scrape the bottom of the inner pot thoroughly to lift any browned bits (deglaze).
  4. Add the rinsed beans, remaining liquid/broth, Bay Leaf, Smoked Paprika, and Thyme to the pot. Stir gently.
  5. Secure the lid and ensure the venting knob is set to the 'Sealing' position.
  6. Select 'Pressure Cook' or 'Manual' setting (High Pressure). Set the time based on the bean type (35 minutes for Black/Pinto; 45 minutes for Kidney/Garbanzo).
  7. Once cooking is complete, allow a Natural Pressure Release (NPR) for at least 15–20 minutes before carefully turning the valve to the 'Venting' position to release any remaining steam.
  8. Remove the lid carefully, discard the bay leaf. Taste for texture; if needed, close the lid and cook for another 3 minutes High Pressure with a quick release.
  9. Stir in the 1 Tbsp of Kosher Salt now. This ensures maximum tenderness.
  10. Let the beans rest for 5 minutes before serving.