Rinse the beans in a colander to remove dirt and debries.
Put the rinsed beans in inner pot of Instant Pot.
Add salt, taco seasoning and kombu.
Pour in the water.
Close the lid, turn the knob to sealing, set the Instant Pot to Pressure Cooker/Manual for 25 minutes on high. (It took about 10 minutes for the pot to come to pressure.)
Once the time is up, allow the pressure to release naturally, which means let it sit for about 25 minutes. You can unplug the pot. Once the pin drops, carefully open the lid.
To store the beans, transfer into freezer-friendly container and store in the fridge for up to 5 days, or in freezer for up to 3 months. I like to store in 2-cup amount, which is equivalent to 1 (15oz) can.
Notes
This recipe has been tested in my favorite Instant Pot DUO 6qt.Note 1: You don't have to use taco seasoning, but it's quick and easy way to add flavor to the beans. Instead of taco seasoning, you can also add onions, garlic, bay leaf, any kind of herbs.Note 2: Some believe that cooking the beans with kombu reduces the gas-producing properties of beans. If you don't have it, skip it.Note 3: Boiling water helps to cut down on time for Instant Pot to come to pressure.