Ingredients:

  • 2 cups (400g) dried pinto beans, rinsed and drained
  • 4 cups (1L) water or low-sodium vegetable broth
  • 1 medium onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika (optional for a smoky flavor)
  • Salt to taste (about 1 tsp)
  • 2 tablespoons lime juice (about 1 lime)
  • 2 tablespoons olive oil or butter (for creaminess, optional)

Instructions:

  1. Rinse pinto beans thoroughly under cold water and drain.
  2. Set the Instant Pot to 'Sauté' mode. Add olive oil or butter. Once hot, add chopped onion, cooking until translucent (about 3-4 minutes). Stir in minced garlic, cumin, chili powder, and smoked paprika, cooking for an additional minute until fragrant.
  3. Add the rinsed beans and 4 cups of water or broth to the pot. Stir well to combine.
  4. Close the lid and set the Instant Pot to 'Manual' mode. Cook on high pressure for 40 minutes.
  5. Allow a natural release for 10 minutes, then carefully switch to a quick release.
  6. Once the pressure is fully released, open the lid and stir. Use a fork or potato masher to mash the beans to your desired consistency.
  7. Stir in lime juice and adjust seasoning with salt to taste. Serve warm.