Servings: 8

1 pound dry beans, rinsed 1 pound dry beans, rinsed
1 medium yellow onion, diced 1 medium yellow onion, diced
1 jalapeño diced (optional) 1 jalapeño diced (optional)
4 tbsp minced garlic (about 4 cloves) 4 tbsp minced garlic (about 4 cloves)
1 tsp paprika 1 tsp paprika
½ tsp cumin ½ tsp cumin
1 tsp chili powder 1 tsp chili powder
2 bay leaves (or 1 large bay leaf) 2 bay leaves (or 1 large bay leaf)
5 cups water 5 cups water

Set pressure cooker to sauté and preheat 2 minutes.
Add diced onion (and diced pepper, if using) with a splash of water.
Sauté onion (& pepper) for five minutes, adding small amounts of water to prevent scorching. Cook until carmelized.
Add garlic and spices. Stir for 30 seconds.
Add water (4½ to 5 cups). For certain types of beans, you’ll want the full 5 cups , otherwise you may have some undercooked beans on top.
Add beans.
Stir to ensure even distribution.
Seal pressure cooker.
Cook on high pressure for 27 to 30 minutes.
Natural release for 20 minutes.

I’ve used this for black, pinto, kidney, and great northern beans. Some other varieties of beans may require different times.  I’ve used this for black, pinto, kidney, and great northern beans. Some other varieties of beans may require different times.
If some of the beans are undercooked, you can add ½ cup water, stir, and cook a bit more. Pay attention to the varieties which need extra water for future reference. Great northern beans, for example, cook better with more water.  If some of the beans are undercooked, you can add ½ cup water, stir, and cook a bit more. Pay attention to the varieties which need extra water for future reference. Great northern beans, for example, cook better with more water.