Dry Pinto Beans Olive Oil Garlic Cloves Yellow Onion Vegetable Stock Ground Cumin Chili Powder Oregano Bay Leaf
Pick over beans to make sure there are no small pebbles or other debris. Wash and rinse the pinto beans and set aside. Set the Instant Pot to SAUTE and when it reads “Hot,” add the oil, garlic, and onions. Once they are added, sauté until fragrant.
When the onions are fragrant, add cumin, chili powder, oregano, salt, pepper, cayenne, broth, and water. Before adding the beans, make sure to scrape up any browned bits at the bottom and then stir in the beans.
Finally, hit CANCEL and select pressure cook on high pressure for 45 minutes for unsoaked beans and 20 minutes for soaked beans. When done, allow the pressure to naturally release.
Pinto beans are a great addition to a lot of different recipes, and you can make these ahead of time. To do so, follow the recipe and then place the cooked beans in the fridge for 3 to 4 days.