Instant Pot Creamy Vegan Black Beans

 Ingredients:

• 4 C dried black beans, rinsed (2 lbs.)
• 2 tsp finely chopped garlic
• 1 C diced onion (yellow, red, or white)
• 2 tsp dried epazote (or dried oregano if you can’t find epazote)
• 10 C water
• 2 tsp salt

Instructions:

1. Combine ingredients: Add the black beans, garlic, onion, epazote, and water to a 6 or 8-quart Instant Pot.

2. Pressure cook: Set the Instant Pot to "bean/chili" mode (30 minutes at high pressure).

3. Natural release: After the cook time is complete, allow a full natural pressure release (about 30 minutes).

4. Season and simmer: Once the pressure has fully released, remove the lid, add the salt, and set the Instant Pot to the "sauté" function. Allow the beans to simmer for about 5 minutes, stirring occasionally and smashing some beans against the side of the pot with a wooden spoon to help thicken the broth.

5. Serve: You can eat the beans as is or use them in a variety of dishes such as:

   • Over avocado toast
   • In tacos or burritos
   • On a salad
   • As a topping for nachos

Notes:

• The liquid will continue to thicken after refrigerating the beans.
• The cook time includes pressure cooking but not the time it takes for the Instant Pot to come to pressure or the natural release.