1 cup (200 g) dried black beans, rinsed and drained

Water, for soaking

1 cup (250 ml) chicken or vegetable broth

1 cup (250 ml) store-bought salsa

1 ½ cups (225 g) fresh or frozen corn kernels

½ cup (25 g) cilantro, finely chopped

Place the black beans in a bowl. Generously cover with water and let soak overnight at room temperature. Add water as needed to ensure the beans remain covered. Rinse and drain.

In the pressure cooker, combine the beans with the broth and salsa. Season with salt and pepper. Cover and select the Bean function.

Let the pressure release and remove the lid. Select the Steam function. Add the corn and cilantro. Continue cooking, uncovered, for 5 minutes. Adjust the seasoning. Drain if the mixture is too liquid.

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