1 lb dried beans, rinsed and sorted (~2 cups) 8 cups water 1 bay leaf (optional) 1 medium onion, sliced (optional) 2 tsp kosher salt 1/2 tsp apple cider vinegar (optional)
Place beans, water, onion, and bay leaf (if using) in the Instant Pot inner pot. Seal the lid, valve to Sealing. Cook on High Pressure: Black beans 30 min, chickpeas 40 min, kidney beans 35 min, pinto beans 25 min, navy beans 25 min, great northern beans 35 min. Allow natural release at least 20 minutes before quick-releasing the rest. Stir in salt and vinegar if using store with some cooking liquid to keep beans moist. Makes 24 servings.
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