Instant Pot Pinto Beans

This Instant Pot Pinto Beans recipe makes the finest Mexican pinto beans.
The flavor and feel of this dish is even stronger than canned beans. There’s
no comparison, actually.
Cooked beans are a versatile ingredient for nutritious meals, and they even
freeze well. Plus, you can freeze extra beans for quick meals later.
Enjoy Instant Pot Pinto Beans as a side dish, or using them as a burritos
topping. Serve pinto beans with Mexican rice for a simple meal of beans
and rice.

From Ayurvedic Point of View:

For vegetarians, beans , dals, and lentils are an essential source of
nutrition—protein, complex carbohydrates, fiber, and vitamins. As
versatile as they are tasty, dals and lentils are used to make salads,
appetizers, soups, main dishes, side dishes, and desserts, too. They fit
well with other foods, such as grain, vegetables, herbs, and spices.

Servings: 12
Time to Prepare: 30 minutes

Ingredients:

1 pound dry pinto beans
4 cups water
1 jalapeño (seeds and ribs removed and chopped)
1 tsp. chili powder
1 tsp. cumin
¼ tsp. black pepper
½ small white onion chopped
4 cloves garlic (minced)
½ tsp. salt or more to taste

Instructions:
  1. Rinse and pick over the beans and make sure there are no small
    pebbles or other debris.
  2. Put pinto beans (soaked and drained, or unsoaked) in an Instant
    Pot. Add the water and the remaining Ingredients, except the
    salt, and stir to combine.
  3. Close the Instant Pot lid and turn the steam release valve to the
    Sealing position. Set the cook time using the Pressure Cook or
    Manual button at High Pressure.
  4. The Instant Pot will take around 10 to 15 minutes to reach the
    pressure, and then the cooking time will start counting down.
    When the cooking period is finished, allow the pressure to be
    released naturally for at least 15 minutes, leaving the Instant Pot
    alone.
  5. Switch the steam release valve to the Venting to ensure that all
    the pressure is released. If the pin has dropped, remove the
    Instant Pot lid carefully. Stir and season the beans to taste with
    salt.
  6. Cooled beans can be kept in an airtight container in the
    refrigerator for up to 4 days or in the freezer for up to 3 months.

Notes:

  1. When you’re low in time, you should skip the fresh onion,
    garlic, and jalapeno. In addition to the other seasonings, add
    1/2 tablespoon garlic powder.
  2. I prefer to just put unsoaked beans directly in Instant Pot, but
    you can also soak them in water before cooking (about 8
    hours).