Add your rinsed black beans to the Instant Pot and add enough water to cover them

Lock the lid in place and ensure the steam valve is sealed. Press manual and adjust the time to 20 minutes at high pressure. When the time is up, allow the pressure to release naturally for 5 minutes before carefully releasing the rest of the pressure. Open the lid and stir. Check your beans for doneness & add salt if you like it. If you like the beans softer, simply lock the lid in place again and set it for another 5 minutes

Pour the beans, liquid and all, into a glass storage container (I split it into 2 containers) and store covered in the fridge for up to a week or freezes for 3 months

Simply strain and rinse before using, like you would with canned beans