1tbdried herbs of choice (bay leaves, basil, oregano, etc.)
3clovespeeled garlic (or ½ an onion)
½tspapple cider vinegar
Rinse beans under cold water.
Add beans, water, herbs and garlic or onion to the Instant Pot.
Place lid and ensure valve is set to sealing.
Cook on High Pressure for the following times:- Mung Beans: 6 minutes- Pinto Beans: 25 minutes- Navy Beans: 30 minutes- Black Beans: 30 minutes- Great Northern Bean: 35 minutes- Kidney Beans: 35 minutes- Garbanzo/Chickpea: 40 minutes
Allow natural release until pressure subsides and pin drops OR let rest for 20 minutes before quick release.
Stir in salt and apple cider vinegar. The salt adds flavor. Apple cider vinegar helps to neutralize gas that often comes with eating beans.
Using a slotted spoon, remove beans from Instant Pot. Reserve some liquid for storing the beans. You can also use the bean liquid as a base for vegetable broth, stock or soups. Allow the beans to cool completely before storing.