Add the beans, garlic, cumin, and chili powder to the Instant Pot. Add 8 cups of water to an Instant Pot. Cook on high for 45 minutes and let the pressure naturally release. Remove the lid and stir in the salt.
Serve with the rice, cheese, tomatoes, lettuce, and optional toppings in bowls.
This recipe makes enough beans for 2-3 meals depending on the size and appetites of your family. I freeze the leftover beans in meal-size portions until we’re ready to enjoy them.
To store beans: Let the beans cool and portion into airtight containers, freezer containers, or freezer storage bags. Store in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw from frozen overnight in the fridge or at room temperature. I recommend freezing in portions that work for one meal for your family. I usually freeze 2 cup portions.
Set the toppings out and let everyone decide what to add to their own bowl.