Ingredients

The following ingredients have 8 Servings
  • 2 cups dry pinto beans ((1 pound))
  • 2 Tablespoons avocado oil
  • 1 large yellow onion (peeled and diced)
  • 1 medium jalapeno (seeded and diced)
  • 2 teaspoons minced garlic
  • 3 ½ cups chicken stock
  • 8 ounces tomato sauce
  • 2 Tablespoons chili powder
  • 1 Tablespoon yellow mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • 2 bay leaves
  • ½ teaspoon salt

Instruction

  • Place the beans in a bowl and cover with 3” water.  Soak the beans 4-8 hours.  Drain the beans.
  • Press the Sauté button of the Instant Potâ and add the oil.  After the oil heats 1 minute add the onion, jalapeno, and garlic.  Sauté until softened, about 5 minutes.
  • Add soaked beans, stock, tomato sauce, chili powder, mustard, oregano, cumin, pepper, bay leaves, and salt to the inner pot.  Stir well to combine and scrape any brown bits from the bottom of the pot. Secure the lid.
  • Press the Manual or Pressure Cook button and adjust the timeto 25 minutes.
  • When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
  • Remove and discard the bay leaves and then transfer the beans to a bowl for serving.