Soaking: Soak black beans in water and a pinch of salt for 4 hours or overnight. 

Instant Pot: Rinse the beans and add to the Instant Pot along 8 cups of water, 2 bay leaves ½ green pepper, seeds, and ribs removed. Set the Instant Pot to pressure for 25 minutes. Make sure the steam valve is sealed. It will take about 20 minutes for the Instant Pot to build pressure, and then it will cook for 25 minutes. Once it’s done, allow the steam to release naturally, which should take about 10 minutes or so.

Prep: While the steam is releasing. Chop half a white onion, crush the garlic, chop the salt pork, and cut the remaining half green pepper into 6 large pieces (I remove these later, but if you want to leave in, you can chop the pepper finely). 

Sauté:

• Set a saute pan on medium heat and add a few tablespoons of water and salt pork once heated.
• Let it cook until the fat is rendered and the pork is browned for about 5 minutes.
• Remove from the pan and set aside.
• Add one tablespoon olive oil and let it heat up for 30 seconds.
• Add the onions, garlic, and pepper and sauté until onions are softened about 5 minutes. 

Black Beans: Once the steam has been released, open the Instant Pot and add the salt pork, sauteed vegetables, and seasonings. Set the Instant Pot to sauté and cook for 30 minutes if you like your beans brothy or 45 minutes for thicker beans. 

Finishing: Once the beans are cooked to your desired thickness, add 1 teaspoon of apple cider vinegar and 1 teaspoon of olive oil. Adjust seasoning as desired. 

Serve with white rice. 

Makes 10 one-cup servings.