Ingredients

The following ingredients have 6 Servings
  • 2 cups dried pinto beans, rinsed and picked over ((16 ounces))
  • 1 medium onion (peeled and cut into quarters)
  • 1 jalapeño pepper (spine and seeds removed, and chopped)
  • 4 cloves garlic (minced)
  • 1 1/4 teaspoon Kosher salt
  • 1 teaspoon dried cumin
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups low sodium chicken broth ((See Tip 1))
  • 1 cup water

Instruction

  • Place all ingredients in Instant Pot. Cover, making sure that the steam vent is closed. Select Bean/Chili. This setting is for 30 minutes on normal pressure.
  • At end of cooking cycle, allow Instant Pot to depressurize normally. Remove lid. Stir to combine ingredients.
  • Remove about 1 cup of liquid; set aside. 
  • Process beans with immersion blender, until smooth. If necessary add reserved liquid to desired consistency. Correct seasonings. (See Tip 2)
  • Yield: 6 servings (See Tip 3)