Ingredients
Scale
- 1 lb. dry pinto beans
- 1 chopped red onion
- 2-4 peeled garlic cloves (intact – smash after cooking)
- 1-2 bay leaves
- 1 Tbsp. oil (preferably EVOO)
- 1 tsp. salt
- ½ tsp. cumin
- 1-2 tsp. chili powder
- Pinch of red pepper flakes (more if you like spicy foods)
- 6-8 cups water (make sure it covers the beans by 2 inches but doesn’t overfill the Instant Pot’s halfway mark)
Instructions
- Rinse the dried beans and clean out any debris.
- Add the beans and remaining ingredients (other than water) to the Instant Pot.
- Cover with water plus 2 inches – don’t overfill the pot.
- Seal the pot by locking the lid and closing the pressure valve.
- Using the Manual button, set the timer for 30 minutes on high pressure (mine automatically chooses “high” as its setting).
- Release naturally for as long as possible once the beans are done cooking – at least 10 minutes but shoot for 30 for the best results.
- Test to be sure the beans are to your liking. If not, put back in for 5-10 more minutes.
- Remove the bay leaves and smash the garlic, then stir it in.
- Strain the water from your cooked beans, but don’t rinse.
Notes
Serve in tacos, burritos, enchiladas, or quesadillas with a twist of lime. And if you like cilantro, use a little for a garnish.
- Prep Time: 0 hours
- Additional Time: 0 hours
- Cook Time: 0 hours
