Wash and clean the beans. I soak my beans overnight with apple cider vinegar. I am not very strict with the amount ( I eyeball it) but its approximately 1 tsp for 1lb of beans. I find this addition of acidic medium helps a lot with digestion. This step is optional.
Next day, drain and rinse the beans. Then add them to the Instant Pot along with 3 to 3.5 cups of water (or a mix of vegetable broth and water).
Add the seasonings of your choice. I prefer adding only Epazote and salt since I usually make a huge batch for longer storage and hence use minimal seasoning to vary my recipes.
Make sure to set Venting Knob to the Sealing Position before starting.
For firm beans: Pressure cook for 8 minutes.
For softer beans: Pressure cook for 10 minutes.
For unsoaked Beans: Pressure cook for 30 minutes (abt 25 minutes for softer beans)
It will take about 10 minutes to build pressure and then it will start cooking for the allotted time. Once done, let the pressure release for 15 minutes. Set a timer separately as a reminder.
Once the time is up, switch off the Instant pot.
Release any remaining pressure. Make sure to keep your finger away from the vent to avoid burning your hands. Or just use a spatula with a long handle instead.
Open the pot and remove any seasonings like bay leaves/ epazote. Press to check if the beans are done. You should be able to press the beans very easily. If still hard, cook for another 5 minutes and increase time accordingly next time around. Depending on various brands/age of the beans, you might need to adjust the timing.