Ingredients:

  • 1 pound (454g) dried pinto beans, rinsed
  • 8 cups (1.9 liters) water
  • 1 tablespoon (15ml) olive oil or avocado oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1-2 jalapeños, seeded and minced (optional)
  • 1 bay leaf (optional)
  • 1/4 cup chopped cilantro, for garnish (optional)
  • Lime wedges, for serving (optional)

Instructions:

  1. Turn the Instant Pot to the 'Sauté' function. Add oil, then sauté onion until softened and translucent. Add garlic, chili powder, cumin, and smoked paprika, and cook for 30 seconds until fragrant.
  2. Add rinsed pinto beans, water, salt, pepper, optional jalapeños, and bay leaf (if using) to the Instant Pot. Stir to combine.
  3. Secure the Instant Pot lid. Set the valve to 'Sealing.' Cook on 'Manual' (or 'Pressure Cook') for 50 minutes on high pressure.
  4. Allow the pressure to release naturally for 20 minutes. After 20 minutes, carefully quick release any remaining pressure. Important: Be careful of escaping steam!
  5. Remove the bay leaf. Using a potato masher, mash the beans to your desired consistency. For a smoother texture, use an immersion blender (be careful!). If the beans seem too watery, turn the Instant Pot back to 'Sauté' mode and cook, stirring frequently, until thickened to your liking.
  6. Taste and adjust seasoning as needed (add more salt, pepper, or chili powder). Stir in cilantro (if using). Serve hot with your favorite toppings, such as sour cream, cheese, or salsa, and lime wedges.