Sort Beans: First, sort through the beans to remove any visible debris like loose dirt, small rocks, and beans that look shriveled, have holes in them, or are broken.
Rinse Beans: Now place the beans in a colander and give them a thorough rinse to remove any stuck-on dirt or debris.
Add Everything to Pot: Add the beans, water, onion, green pepper, garlic, cilantro, salt, and olive oil to the pot.
set the Cook Time
35-Minute Cook Time: Close the Instant Pot, set the pressure release valve to 'Sealing' and cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 35 minutes.
FULL NPR: Once the cooking time has completed, allow for a Full Natural Pressure Release, which can range from 30 to 50 minutes. If you are in a hurry, you can release any remaining pressure at 30 minutes if you wish. After the NPR has finished and the pin has fallen, open the pot.
store the Beans & Broth
Remove Vegetables: Remove the cooked vegetables from the pot (onion, green pepper, garlic, and cilantro) using a slotted spoon and place in a blender with 1 cup of the bean broth to blend. Allow the broth to cool before blending.
Remove & Store Beans: Remove the beans from the pot using a slotted spoon and store in a sealable food container, gallon-sized freezer bag, or mason jars for use with other recipes. The beans freeze well and will last 3 to 5 days in the refrigerator.
Blend Vegetables: Once the broth in the blender has cooled for at least 5 minutes, blend everything until smooth. Add the blended vegetables back to the bean broth in the pot and give a stir.
Remove & Store Bean Broth: Reserve the bean broth for bean soup and other recipes by storing in a sealable food container, freezer bags, or mason jars. The broth freezes well and will last 3 to 5 days in the refrigerator.