Ingredients:

  • 1 pound (450 g) dried pinto beans, rinsed and sorted
  • 4 cups (950 ml) water or vegetable broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 1 tablespoon olive oil (optional, for sautéing)

Instructions:

  1. Rinse and sort the dried pinto beans.
  2. Set the Instant Pot to the sauté function. Add olive oil, then onion and garlic. Cook until softened, about 3-4 minutes.
  3. Add the rinsed beans, water/broth, smoked paprika, cumin, salt, black pepper, and bay leaves to the pot. Stir to combine.
  4. Secure the lid and set the Instant Pot to manual high pressure for 30 minutes.
  5. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then switch to quick release for any remaining pressure.
  6. Discard bay leaves. Taste and adjust seasoning if needed. Serve warm.