Ingredients:

  • 1 pound (454g) dried pinto beans, rinsed and picked over
  • 6 cups (1.4 liters) water or low-sodium chicken/vegetable broth
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • Optional: 1 teaspoon cumin powder
  • Optional: 1/2 teaspoon chili powder

Instructions:

  1. Rinse and pick over the dried pinto beans, removing any stones or debris.
  2. Turn on the Instant Pot to the 'Sauté' function. Add a tablespoon of oil (if desired). Sauté the chopped onion until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Cancel the 'Sauté' function.
  3. Add the rinsed pinto beans, water or broth, salt, pepper, bay leaf, and optional spices (cumin and chili powder, if using) to the Instant Pot.
  4. Secure the Instant Pot lid, ensuring the steam release valve is set to 'Sealing.' Select the 'Manual' or 'Pressure Cook' setting and set the cooking time to 35 minutes on high pressure.
  5. After the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully quick-release any remaining pressure.
  6. Open the Instant Pot and check the beans for doneness. They should be tender and easily mashable with a fork. If the beans are not tender enough, re-seal the lid and cook for an additional 5-10 minutes on high pressure, followed by another natural pressure release.
  7. Remove the bay leaf. Taste the beans and adjust seasoning as needed with additional salt and pepper. Serve hot.