Bean soup

Soak beans overnight (I used mayocoba beans- but any kind will work), and then about can hour before dinner, cook for 45 minutes in the Instapot in a hearty bone broth. (Your times may vary, this is how long mine takes to have a perfectly tender being that's not mushy or hard).

The secret I've found to great beans is cooking them in a great bone broth/stock. 

I get two dinners out of this by boiling a whole chicken to make chicken sopa for the family. After I remove the meat from the bones- return them to the water in the pot. Then continue to slow cook it overnight, totaling about 20 hours to make a good broth/stock. Add in some onion, carrot, celery, garlic, salt, and whatever other seasonings you desire to this broth.

Then after cooking broth/stock for at least 8 hours, pour through a fine mesh strainer to remove bones, skin, etc.  Now it's  ready to cook the beans in it. 

If you refrigerate the broth, the fat will rise to the top and harden and you can take some or all of it off if you'd rather use that for cooking with (or just don't want it in your soup).