Rinse the beans and discard any shriveled or broken pieces.
Place all ingredients in the Instant Pot and stir. Secure the lid, plug in the pot, and turn on the "pressure cook" setting. Set the timer for 45 minutes. The Instant Pot will take several minutes to come to pressure before it starts the 45 minute timer.
When the timer goes off after 45 minutes of cooking, let it naturally release pressure for 15 to 20 minutes. This is a key step for making sure the beans soften and get fully cooked. After 15 to 20 minutes, manually release the rest of the pressure. Remove the lid, and enjoy! See notes for storage/freezing instructions.
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
I use a 6 quart Instant Pot. You may need to adjust the cooking time if you use a different size. The age of the beans can also make a difference in cooking time; older beans take longer to cook. Weather and geographic location can affect pressure cooking too.
Store cooked beans in an airtight container in the fridge for up to a week. Let the beans cool before storing. You can also freeze beans in reusable bags or containers for up to 3 months. I like to freeze them in 2 cup portions, since a standard can of beans is ~1 and ¾ to 2 cups. Use a slotted spoon to transfer cooked beans to storage containers, so that you don't include too much liquid. However, it's totally fine to store them in some liquid if you want. They may get softer and/or creamier the longer they sit in liquid though.