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Weigh out 1 lb of dry black beans (or use 2 ¼ cups).
Pick through and remove any stones, discoloured or moldy beans.
Rinse beans under the tap or swirl in 1-2 inches of water.
Place beans into the insert of a 6 or 8 quart Instant Pot (mini will not fit this recipe).
Add salt, bay leaves and water.
Set the valve to 'seal' and cook on high pressure for 35 minutes. The pot will take 30 minutes or so to come to pressure.
Allow pressure to naturally release for 25 minutes. If you have an 8 quart Instant Pot you may have to manually release the pressure at this point.
Remove bay leaves and enjoy!
Portion out into three 1-pint jars and cover with cooking liquid.
Store in the fridge for up to 4 days.
To freeze- cool completely before placing in the freezer with lids ajar. Screw lids on once frozen solid. Freeze for up to 3 months.