Ingredients

The following ingredients have 5 Servings
  • 1 lb Beans, (dry (rinsed and sorted) Kidney, Pinto, or Black Beans)
  • 1 Large Onion, (finely chopped)
  • 1 Tbsp Bacon Fat, Lard, or Olive Oil
  • 3-4 cloves Garlic, (minced or pressed)
  • 1 tsp Kosher or Sea Salt
  • 1/2 tsp Black Pepper
  • 2 tsp Chili Powder
  • 1 1/2 tsp Cumin
  • 1/2 tsp Mexican Oregano ((or regular oregano))
  • 2 Bay Leaves
  • 4 1/4 cups Chicken Broth ((or Vegetable Broth or Water))
  • 1-2 Jalapeño, (seeded and chopped (optional))

Instruction

  • Rinse, drain, and sort the beans. Put them in the inner liner of the Instant Pot.
  • Add the chopped onion, fat/oil, jalapeño, garlic, spices, and bay leaves. Stir.
  • Add the broth/water.
  • Put the lid on the IP and set the steam release knob to the Sealing position.
  • Press the Pressure Cook or Manual button, or dial, and then the + or - button or dial to select 45 minutes (High Pressure). The pot will take a few minutes to come to pressure.
  • When cooking cycle ends, let the pot sit and naturally release the pressure for about 15-25 minutes, or longer if you want.
  • Manually release the remaining pressure/steam by turning the steam release knob to Venting, and when the pin in the lid drops, carefully open the lid.
  • Stir the beans. It will look a little thin at first, but will thicken as it cools a little. You can scoop out some of the liquid before pureeing for even thicker results. Discard the bay leaves.
  • Use an immersion blender (or food processor) to blend up the beans (Careful doing this with hot beans). Or use a potato masher if you like more texture. It thickens up as it cools.