Instructions

• Place the beans in a large colander and sort through them to remove and discard any stones or debris. Rinse the beans under cold running water until the rinse water runs clear.
• Transfer the rinsed beans to the Instant Pot inner pot.
• Add 3 cups water, 1 teaspoon sea salt, ½ teaspoon chili powder, ½ teaspoon ground cumin, and ¼ teaspoon dried Mexican oregano. Add freshly ground black pepper (several grinds or to taste). Stir once to combine and make sure the beans are mostly submerged.
• Check that the Instant Pot sealing ring is in place and set the steam-release valve to SEALING. Secure the lid.
• Select Pressure Cook (or Manual) on High and set the time for 25 minutes.
• When the cook cycle finishes, allow the Instant Pot to release pressure naturally for 20 to 30 minutes (do not use quick release). When the float valve drops, carefully open and remove the lid, tilting it away from you to avoid steam.
• Drain the beans. Taste and adjust seasoning if desired.
• Use the beans in your favorite recipe or serve as a side dish, finishing with fresh lime juice or lime wedges and chopped fresh cilantro.