(Optional) Add the dried black beans into a big bowl and water to cover them by 2” (5 cm). Soak overnight, or at least 6 hours.

Rinse the black beans a few times and drain them.

Set the Instant Pot to “Saute”. Once it shows “hot”, add the oil, green onion, and ginger. Saute until fragrant and starting to brown, about 2 minutes.

Add the Shaoxing wine and deglaze the pan by scraping off any brown bits with a wooden spatula. Turn off the “Saute” function. Add the beans and the salt and stir to combine. Pour in the vegetable stock.

Put the lid on the Instant Pot and make sure the valve is set to “Lock”. Set the pressure on “high” and set the timer for 15 to 20 minutes for soaked beans, or 35 to 40 minutes for dried beans. Use less time if you want the beans to be intact and a bit chewy or use more time if you want the beans to become super soft and create a stewy texture.

Once done cooking, let rest for at least 15 minutes to release the pressure naturally. Then you can use the quick release by pressing the quick release button or using a spatula to move the valve to “unlock”.

Now the beans are ready to eat. You can store them in a sealed container in the fridge for 5 days or in the freezer for 2 months.