Ingredients:

  • 1 lb dry pinto beans, sorted and rinsed
  • 6 cups water or low-sodium vegetable broth
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, halved
  • 3 cloves garlic, smashed
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 bay leaf

Instructions:

  1. Rinse dry pinto beans thoroughly in cold water, discarding any small stones or debris. Add the beans, liquid, olive oil, onion halves, garlic, salt, pepper, and bay leaf to the Instant Pot inner pot.
  2. Secure the lid and ensure the steam release valve is set to the 'Sealing' position. Select Manual/Pressure Cook on High Pressure and set the timer for 65 minutes.
  3. When the cooking cycle finishes, allow the pressure to release naturally for 15 minutes. Do not use the quick release as it can cause the bean skins to burst. After 15 minutes, carefully release any remaining pressure and remove the lid.
  4. Remove the onion halves and bay leaf before serving. Stir the beans to incorporate the starchy liquid into a creamy broth.