Instant Pot Pinto Beans

Adapted from https://theforkedspoon.com/instant-pot-pinto-beans/

Servings: 4

INGREDIENTS

1 pound dry pinto beans (about 2 cups)
4 cups (1 quart) chicken broth (low-sodium (or vegetable broth/ chicken stock/ water))
2 cups water
2 bay leaves
½ teaspoon salt (plus more to taste)
1 small white onion (minced (optional))

STEPS

1) Thoroughly rinse the dried beans in cold water and pick out any small pebbles or debris. Drain.

2) Transfer the beans to the Instant Pot and add the chicken broth, water, bay leaves, and salt. Stir. Secure the lid and set the valve in the sealing position.

3) Set your pressure cooker to Manual, high pressure. Set the cooking time to 35 minutes and press start. It will take approximately 15 minutes for the Instant Pot to reach full pressure and for the cooking time to begin counting down.

4) Once the cooking time is complete, allow the pressure to release naturally for 15 minutes. After leaving it alone for 15 minutes, carefully switch the sealing valve to the venting position and allow any remaining pressure release. Carefully remove the lid.

5) Remove the bay leaves and gently stir to mix. Feel free to drain the cooked beans, remove them from the pot with a slotted spoon, or enjoy them mashed with the broth.

6) Season with additional salt and a little black pepper, to taste. Garnish with diced white onion, if desired.


NOTES

This recipe makes approximately 5 cups of cooked pinto beans.