Dried black beans go straight into the Instant Pot with sautéed onion, garlic, and a quick hit of cumin, smoked paprika, and oregano, so the flavor builds fast before the pressure even kicks on. High pressure cooking turns out beans that are creamy all the way through, no chalky centers, no all-day soaking or stovetop babysitting required. A bay leaf simmers along for depth, and a finish of fresh lime juice at the end brightens the whole pot right before serving. Ladle them brothy for a soup-like side or drain them for taco night, and pile on chopped cilantro and extra lime wedges if you want. It's an easy, pantry-friendly staple to keep on repeat for a gluten free kitchen, since the ingredient list is short, simple, and easy to trust.
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Select the Sauté function on the Instant Pot and heat the olive oil until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and jalapeño, if using, and cook, stirring constantly, until fragrant, about 1 minute.
Add the cumin, smoked paprika, and dried oregano to the pot and stir to coat the aromatics, about 30 seconds. Press Cancel to turn off the Sauté function.
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