Instant Pot Pinto Beans

Rinse dry pinto beans in a strainer, removing any discolored beans or debris. Soak the beans for a small amount of time, overnight, or not at all.

Set Instant Pot to “sauté.” After about 2 minutes, add olive oil and swirl to coat. After another minute, add onions, jalapeños and minced garlic. Cook until softened, then add cumin, chili powder, paprika, pepper, and oregano. Stir until fragrant, about 30–60 seconds, then add adobo peppers, their sauce, and the Roma tomatoes. Stir for an additional 30 seconds.

Add pinto beans and broth. Give the mixture a good stir, then secure the lid and set the valve to “seal.”

Press the “cancel” button, then select “bean/chili.” The time will show 35 minutes on normal and high temperature. Increase the time to 50 minutes.

Once the timer sounds, allow pressure to release naturally. Open the lid and stir in salt. Enjoy beans accompanied in their flavorful sauce.

For mashed beans, drain but reserve the liquid. Using a potato masher or large fork, smash for a heartier consistency or smooth with an immersion or high speed blender. Use reserved liquid, as needed. Taste and season to your liking. Garnish with cilantro, tomatoes, fresh lime, avocado, onion, or jalapeños. Enjoy homemade!

Notes:
• We used 1 teaspoon minced adobo peppers and 2 teaspoons adobo sauce.
• A 6-quart Instant Pot was used.
• If spice sensitive, scale down the chipotle adobo peppers, jalapeño, and chili powder.
• If beans are mashed, leftovers will thicken, but thin when heated. A small amount of vegetable broth can be added before or after re-heating too.
• Beans keep in the refrigerator for up to 4–5 days.