There’s no frying—and no soaking—required to make these creamy, Mexican-style pinto beans. Serve them as a side to tacos, burritos, or quesadillas or with hot cooked rice as a main dish.
PREP TIME: 20 minutes
FUNCTION: Pressure/Manual (High); Sauté (Normal)
CLOSED POT TIME: 1 hour 20 minutes
TOTAL TIME: 1 hour 40 minutes
RELEASE: Natural
SERVES: 6 to 8
PREP
Rinse beans with cold water and pick through the beans to remove any pebbles or discolored or shriveled beans. Add the beans to the Instant Pot®. Add broth, cilantro, ½ teaspoon of the cumin, and, if desired, the bay leaf. Secure the lid on the pot. Close the pressure-release valve.
COOK
Select manual and cook on high pressure for 40 minutes. When cooking is complete, use a natural release to depressurize. Press cancel.
Pour beans into a heatproof colander set over a large bowl to catch the cooking liquid. Remove and discard bay leaf (if using) and cilantro sprigs. Set beans and liquid aside.
Select sauté on the pot and adjust to normal. When hot, add the oil to the pot. Add the onion, jalapeño, and garlic. Cook for 3 minutes or until tender, stirring occasionally. Press cancel. Stir in remaining ¼ teaspoon cumin. Return drained beans to pot with onion mixture. Add 1½ cups of the reserved bean cooking liquid.
serve
Using a potato masher or immersion blender, mash or blend beans to desired consistency, adding additional bean cooking liquid as needed. Stir in chopped cilantro and oregano.
Season to taste with salt and black pepper.