Instant Pot Black Beans

3 Tbs. olive oil
3 tsp. minced garlic
1 medium onion, chopped
1 tsp. oregano
1 tsp. coriander
1 tsp. marjoram
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
2 cans- petite diced tomatoes (28 oz total, 1 large can or 2 small)
1 lb. dry black beans, rinsed & drained
4 c. beef broth
1 jalapeño

Wash beans and pick out any bad ones.

Turn the instant pot on to the saute setting, add the olive oil, onion, and garlic.  Cook 2-3 minuets.

Add tomatoes, broth, beans, spices, and whole jalapeño.  Stir to combine.

Cook on high pressure for 60 minutes.

Naturally release pressure for about 10 minutes, then quick release and remove the lid.

Remove the jalapeño or chop and add back in if you want.  Season with more salt and pepper if desired.

Serve with rice.

From: Anita Watts