Ingredients:

1 pound dried beans rinsed and sorted (this is equal to 2 measuring cups full of dried beans)
8 cups water
1 bay leaf optional
1 onion, sliced optional
2 teaspoons kosher salt
½ teaspoon apple cider vinegar optional

Directions:

Place beans, water, onion, and bay leaf if using in the inner pot of a pressure cooker. Place lid on Instant Pot and close valve to “seal.” Cook on High Pressure for Following Times:

Black Beans–30 Minutes on High Pressure
Chickpeas–40 Minutes on High Pressure
Kidney Beans–35 Minutes on High Pressure
Pinto Beans–25 Minutes on High Pressure
Navy Beans–30 Minutes on High Pressure
Butter Beans–40 Minutes on High Pressure
Great Northern Beans– on 35 Minutes High Pressure

Allow to naturally release until pressure subsides, or at least 20 minutes before doing a quick release.

Once beans have finished cooking, stir in salt and vinegar if using. Store cooked beans in a bit of the cooking liquid to keep them moist and tender while they sit in fridge, this is not necessary, but suggested.

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