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PdfDo not use the Instant Pot.
Preheat the oven to 350°F.
Spread the beans out on paper towels in a single layer and use more paper towels to pat them dry. Remove the paper towels and let them air-dry for a few minutes.
In a large bowl, whisk together the rice flour, salt, garlic powder, and onion powder, then whisk in the olive oil.
Add the beans and stir to thoroughly coat.
Spread them out on a large rimmed baking sheet, being careful not to overlap them.
Bake for 25 minutes, then turn off the oven (resist the urge to open it) and let them sit while they cool, about 20 minutes.
Take them out and transfer them to a large plate to continue cooling.
Serve when cool or store in an airtight container at room temperature for up to 2 weeks.