I sautéed 5 cloves of garlic, 1 large chopped onion, 1 inch of grated ginger, salt and some spices (coriander, cayenne pepper, chili powder, curry leaves, and cumin) in olive oil in the instant pot. I added the kidney beans (about 1 1/2 cups) and 1 can of diced tomatoes plus 3 cups of water. Stir. Turn off the sauté.
Put the cover on the Instant Pot. Check that it’s set to sealed. Set the Instant Pot to Bean for 30 minutes. When it’s done, let it naturally release for 10 minutes.
Taste test and add additional salt and chili powder, if needed. To further reduce the liquid, if needed, set the instant pot to sauté.