Do NOT chop the onion, just slap that baby in the instant pot.

Sort and rinse the beans then dump in. Add three cups of tap-hot water, the salt, and the BTB. Pressure cook on HIGH 30-45 minutes (first time, we wished we had gone the full 45).

Once the pressurized cook time has elapsed, set a twenty minute timer for natural release.

Then dump any remaining steam and carefully remove the lid. The beans should be tender and perfectly cooked, but if they're not, seal back up and cook for another 10-20 minutes or until tender.

Remove the onion and strain off any of the bean juice that you don't want and enjoy!!

Makes: 2-3 cups of cooked beans or about 1.5 cans of beans (15-oz).

Also apparently freezes well!