Ingredients

The following ingredients have 16 Servings
  • 1 cup onion (- white onion, diced)
  • 4 cloves garlic, finely chopped
  • 2 pounds 32 ounces weight, dried pinto beans
  • 4 cups vegetable broth
  • 8 cups water
  • 2 tablespoons white balsamic vinegar (- you can also use white vinegar or tarragon vinegar)
  • 1 tablespoon hot sauce of your choice (- you can add more at serving if you like but this is a good amount for just a hint of heat)
  • 2 teaspoons chili powder
  • 2 teaspoons salt

Instruction

  • Add 4 tablespoons water to the instant pot insert.  Push the saute function and add the diced onion,  Saute and stir for about 2 minutes.
  • Rinse the pinto beans and add to the instant pot.
  • Add all of the rest of the ingredients.
  • Tighten the lid and close the vent.  Set on manual/high pressure for 35 minutes. This also includes the time it takes to build pressure.
  • The electric pot will turn off and just leave it alone.  Let it naturally release about 20 minutes.  You can also quick release if you are in a hurry. Check to see if the pressure has all released and take off the lid.
  • Drain the beans over a large bowl as to not lose the liquid.  Add the beans, only, back to the instant pot.
  • Use a potato masher or an immersion blender and start blending.  Add some of the reserved cooking liquid until you have the consistency you like.  I added one and 1/2 cups.
  • Mix it with a large wooden spoon if necessary.   I like to keep some spreadable for tortillas and some a little looser to spoon on plates.