Instant Pot Pinto Beans

Ingredients

• • 1 pound dry pinto beans (about 2 cups)

  • 6 cups water

  • 1 small yellow onion, diced (about ½ cup)

  • 1 bay leaf

  • 1 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

Preparation

• Rinse beans and pick out any stones, pebbles, or non-bean materials.

• Put beans into Instant Pot. Add water, onion, bay leaf, salt and pepper. Stir. Secure lid, turn valve to seal.

• Set pressure cooker to "pressure cook" or "manual" (depending on model), high pressure, for 50 minutes. Let pressure release naturally (in other words, leave it alone) for 15 minutes.

• Quick release any remaining pressure by turning valve to “vent.” Remove lid.

• Carefully remove bay leaf. Beans can be drained, or you can scoop beans out with a slotted spoon, or enjoy them with the cooking broth. It's delicious!

• Serve, garnished with chopped cilantro, if desired.

Notes

• Want to keep it basic? This recipe will work just fine with water and beans, but I recommend adding salt at the very least.

• Want to kick it up a notch? Try cooking with chicken broth instead of water, and/or adding 1 teaspoon garlic powder, 1 teaspoon chili powder, 3/4 teaspoon ground cumin, and 1/8 teaspoon cayenne pepper.

• For another twist, try adding a can of diced green chiles.

• To use as “refried” beans: Drain beans, reserving liquid. Blend with an immersion blender or a potato masher, adding liquid as needed.