Ingredients:

  • 1 pound (450 g) dry pinto beans, rinsed and sorted
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 4 cups (950 ml) vegetable broth or water
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (adjust to taste)
  • 2 tablespoons olive oil or unsalted butter
  • 2 tablespoons lime juice
  • Fresh cilantro, chopped (for garnish, optional)

Instructions:

  1. Rinse pinto beans under cold water; remove any debris or damaged beans.
  2. Set the Instant Pot to 'Sauté' mode. Add olive oil, then onion; cook until translucent. Stir in minced garlic; cook for an additional minute until fragrant.
  3. Add rinsed beans, vegetable broth (or water), cumin, chili powder, smoked paprika, and salt.
  4. Seal the Instant Pot lid and set to 'Manual' or 'Pressure Cook' for 35 minutes on high pressure.
  5. Allow the pressure to naturally release for 10-15 minutes, then switch to quick release if needed.
  6. Open the lid carefully, then add lime juice. Mash beans directly in the pot until desired creaminess is achieved. Add extra broth if a thinner consistency is preferred.
  7. Garnish with fresh cilantro and serve warm.