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
Directions
- 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 for dry beans. 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.
Notes:
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.
To use as “refried” beans: drain beans, reserving liquid. Blend with an immersion blender or a potato masher, adding liquid as needed.
Yield: Makes 5 cups cooked beans.
Prep Time: 60 minutes.
Recipes Source: RachelCooks.com
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