Before throwing them in the pot, take a few minutes to rinse your dried black beans under running water. Look for any small debris or stones that might have snuck in; trust me, you don’t want an unplanned crunch in your meal.

Select the sauté feature on your Instant Pot. Add the olive oil, onion, and minced garlic to the pot. This step brings out the oils and fragrances, creating a flavor base. Sauté them for a few minutes until the onions are translucent and fragrant. Don’t rush this step; it sets the tone for the entire dish.

Next, carefully add the rinsed black beans, 6 cups of filtered water, bay leaf, dried Mexican oregano, smoked paprika, cumin, salt, and pepper into the pot. Stir everything to ensure the beans are distributed evenly and the spices are mixed.

Secure the Instant Pot lid and ensure the valve is set to sealing. Select the beans function or manual pressure cook for 30 minutes. After cooking, let the pressure release naturally for 20 minutes before quick-releasing any remaining pressure.

Once the pressure is released, open the lid carefully. Give the beans a gentle stir and taste for seasoning. Adjust with salt or a squeeze of lime juice if desired. Discard the bay leaf before serving.

You can serve this dish in multiple ways. Pair them with rice, sprinkle some cilantro, or let creativity lead the way.