Rinse dry black beans, removing any discolored beans or debris from the strainer. Soak the beans overnight, for a small amount of time, or not at all.
Set Instant Pot to "sauté." After about 2 minutes, add the olive oil. After another minute, swirl to coat. Add the minced garlic and stir for 30 seconds, then add cumin and chili powder. Continue stirring until fragrant, about 60-90 seconds.
Add the black beans and water. Give the mixture a good stir. Secure the lid and set the valve to "seal."
Press the "cancel" button. Then press "bean/chili." The time will show 35 minutes on normal and high temperature. Increase to 45 minutes.
Once the timer sounds, manually release the pressure. Drain, but reserve, the liquid.
Ahhh, admire the beauty of your homemade black beans! Sprinkle salt, then with a potato masher, smash for a heartier consistency or smooth with an immersion or Vitamix blender. Use reserved liquid, as needed. Taste and season to your liking. Garnish and savor.
Notes
I use a 6 quart Instant Pot.
Vegetable broth can be exchanged for a few cups of water too!
I used this recipe for a layered dip, but jalapeños, onions, and bell peppers can be sautéed with the garlic for extra goodness.
Leftover beans will thicken, but thin when heated. A small amount of vegetable broth can be added before or after re-heating too.
Beans keep in the refrigerator for up to 4-5 days.