Rinse and soak beans overnight, or for 8 hours. Alternatively, use the no-soak method.
Turn on the Instant Pot. Heat oil on Saute mode (high). Ad crushed garlic, followed by chopped onions. Saute for 1 minute, or until the onions turns translucent.
Add rinsed and drained beans, seasoning and water. Cancel Saute. Pressure cook on Bean/Chili Mode or Pressure cook mode for 30 minutes. Reduce time to 25 minutes for a more firm texture.
Let the pressure release naturally for 15 mins (NPR 15). After that, release pressure manually. You can do that by turning the pressure knob to 'venting' position in DUO model, or, push down the pressure valve in ULTRA model.
Open the lid after the pin drops. Using a potato masher, mash a few beans for a creamy texture. Garnish with cilantro and Cojita cheese crumbles and serve warm!
Estimated Time includes roughly 10 mins for pressure build-up. Cook time = Time to set for pressure cooking.This recipe has been tested in a 3qt and 6qt Instant Pot. If making this in an 8Qt size, adjust the water quantity to meet the minimum requirement. Substitute for Taco Seasoning: 1 tbsp Mexican chili powder + 1 tsp ground cumin + 1 tsp ground coriander + 1 tsp Mexican oregano30-Minute Recipe: This recipe can be made in 30 minutes by using canned beans. Instructions mentioned in the content above.If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.