Rinse the dry black beans. Remove any debris or broken beans.
Press the "sauté" mode on your Instant Pot. Set to normal heat. Once it reads "hot", add the olive oil. Add the onions and salt. Sauté until onions are softened and golden, stirring occasionally, about 6-8 minutes.
Add the minced garlic and sauté a minute more, until golden and aromatic.
Add a splash of vegetable broth (2-3 tablespoons) to deglaze the pot. Stir in the seasonings: cumin, chili powder, oregano, cilantro.
Add the remaining vegetable broth and dry black beans. Lock the lid into place and turn the pressure valve to sealing. Cook on high pressure for 30 minutes, then allow a natural pressure release. It will take ~15 minutes to come to pressure and ~15 minutes for the natural pressure release. Once done (the valve will drop down), remove the lid check the beans for tenderness.
Squeeze in the juice from one lime before serving. Enjoy in bowls, tacos and burritos.
Cook time: 30 minutes yields very soft beans. Cook for 27 minutes for firmer beans.
Beans not tender enough? If the beans are not as soft as you'd like, cook for 2-3 more minutes on high pressure. The pot will come to pressure quickly since it is already hot. Release the pressure manually (careful, hot steam will come out!).
This recipe is easily doubled. Double all ingredients and keep the cook time the same.
One recipe yields about 1.75-2 cups cooked black beans. Serving sizes change depending on the use of the black beans, but one standard serving of this recipe is ½ cup of refried black beans.
Leftovers: Keep refrigerated in a closed container for 4-5 days. Freeze in a freezer-safe container for up to 3 months. Let thaw overnight in the fridge and reheat on the stove over medium-low or in the microwave.