Ingredients:
- 1 pound dry pinto beans, rinsed, soaked in water for 30 minutes, drained
- 3 cloves garlic, chopped
- 1 large onion, chopped
- 4 teaspoons coconut oil
- 1 teaspoon dried oregano
- Salt to taste
- 1 teaspoon ground cumin
- 2 cups water
- 2 cups broth
Method:
- Add pinto beans, broth, garlic, onion coconut oil, dried oregano, ground cumin, and water to the instant pot. Stir.
- Close lid. Set Bean/Chili option and timer for 45 minutes. When done, let the steam release naturally.
- When done, add salt. Blend with an immersion blender.
- Use as desired.