I got this Cuban Black Beans recipe online a long time ago and recently modified it for the Instant Pot. I've found that about 5-6 cups of water or other cooking liquid is just about right for a pound of beans. Easy enough to add more water, or boil off some of the extra if you don't like the results on your first attempt. In general the Instant Pot is incredible for beans. I used the traditional barbecue beans recipe at Serious Eats and just adjusted the liquid down from 8 cups to 6 - kind of just following the Instant Pot cooking modifications from the Smokey Barbecue Beans recipe they have. The traditional BBQ beans were a bit sweet for my tastes and I'd probably cut down the sugar (or honey, or ketchup) next time, but I still kept eating them. Way better than anything you get out of a can. btw...I hate green bell peppers, but that would be traditional in Cuban Black Beans. These are a more "flavorful" version of Cuban Black Beans than some, so you might go lighter on the wine or vinegar if you want something a little more subtle, but they work for me. Cuban Black Beans Ingredients 1 lb black beans 5 cups water 1 medium yellow onion, chopped, about 1.5 cups 1 large Anaheim or red bell pepper, or green bell pepper, chopped, about 1 cup 3 cloves garlic, minced or pressed 2 tsp salt 1/2 tsp pepper 2 tlbs olive oil 1 tsp oregano 1 tsp cumin 1 bay leaf 2 tlbs white vinegar 1/2 cup dry white wine 1 tsp sugar 1 Ham Hock or 4 slices bacon (optional) 2 tsp olive oil, for drizzling at end. Instructions Add 2 tlbs olive oil to Instant pot. Select Sauté (Normal). Add chopped onion, Anaheim pepper, and 1 tsp salt. Sauté until translucent, about 10 minutes. Add minced garlic and sauté for 30 seconds. Add white wine and vinegar and stir for 30 seconds. Add 4 cups water, oregano, cumin, bay leaf, pepper, 1 tsp salt, and dried black beans. Stir to combine. If using add ham hock or bacon. Place lid on Instant Pot, and ensure pressure valve is in closed, back position. Select Bean/Chili button and let beans cook until cycle completes, 30 minutes. Quick release pressure by moving valve to forward position. Remove lid, remove ham hock or bacon if using. If ham hock contains usable meat, shred and return to beans, otherwise discard. Remove one cup of beans without liquid. Mash to paste, and return to pan. Add 1 tsp sugar and drizzle with 2 tsp olive oil. Stir. Check for seasoning, add additional salt and pepper as desired. Replace cover and let sit for 10 minutes. Serve over white rice.