Ingredients

The following ingredients have 4 Servings
  • 1 pound dried pinto beans
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2-1 teaspoon salt

Instruction

  • Add the beans, cumin, garlic powder, and chili powder to the pressure cooker. Add 6 cups water.
  • Cover, seal and set for 60 minutes on HIGH pressure. Allow the steam to naturally release.
  • Uncover and drain slightly if desired.  Season with salt.
  • Serve with tortillas and cheese for tacos, use in burritos, or as rice and beans.
  • Store any cooled beans in airtight containers in the fridge for up to 5 days or the freezer for up to 3 months.