1. Combine the drained beans (*see notes for soaking directions), water, onion, and garlic in the Instant Pot.
2. Stir well, making sure the beans are submerged. Secure the lid and move the steam release valve to Sealing.
3. Select Manual/Pressure Cook to cook at high pressure for 25 minutes.
4. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and drain the beans, but reserve the liquid.
5. Return the cooked beans to the Instant Pot, and stir in 1 cup of the reserved cooking liquid, along with the desired seasonings cumin, chili powder, oregano, black pepper, and salt.
6. Use a hand held immersion blender to a simple potato masher to mash the cooked beans until smooth, leaving some texture if you prefer. You can add more of the reserved liquid to get the consistency you like.
7. Taste and adjust the seasoning, adding more salt as needed, and serve warm as is, or you can garnish with some chopped cilantro, a splash of fresh salsa and a squeeze of lime juice. YUM!
8. Store leftover beans in an airtight container in the fridge for about 5 days. These beans freeze very well!

*Notes:

1. Soak beans in a big bowl and generously cover with water. Add a splash of apple cider vinegar or two teaspoons of baking soda. This will help to remove phytic acid from the beans and makes them more easily digestible (creating less of that famous gassy side effect)! Let them soak for 8-24 hours. Pick out any floating beans, or anything that does not look right. Drain