All in the instant pot
1 cup long grain rice
1 lb black beans (soaked over night)
4 pieces of bacon (1/2 lb or so)
1 large white onion, chopped
8 garlic cloves, chopped
3 cups chicken boullion
Whole spices
2 dried peppers (I use guajillo)
4 bay leaves
Ground spices
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon dried oregano
1 tablespoon tumeric
1 tablespoon black pepper
Saute the bacon, onion and garlic until the fat is rendered and the onions are translucent.
Add everything else and stir it well
Pressure cook on high for 30 minutes.
Unplug/turn off and let it depressurize naturally.
It should come out soft but relatively intact. You may need to adjust your liquid to get the perfect consistency.