This was the best recipe for pinto beans I have tried. Super easy and could be ate alone, in taco, enchiladas, haystacks, taco salad. Original recipe from Pudge Factor.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 15 minutes |
| Servings |
servings
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Ingredients
- 2 c pinto beans dried, rinsed and picked over. This is 16oz
- 1 med onion peeled and cut into quarters
- 1 jalapeno seeded and chopped
- 4 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp black pepper
- 4 c vegi broth
- 1 c water
Ingredients
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Instructions
- Place all ingredients in instant pot. Cover and select bean/chili. This sets for 30 minutes. Cook on normal pressure. Once depressurized remove lid. Stir well. I used a masher to mash the beans to the consistency we like.