Prep Time::20 mins
Cook Time::55 mins
Additional Time::10 mins
Total Time:: 1 hr 25 mins
Servings::8
Yield::8 servings
Ingredients
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4 cups water
2 cups dry pinto beans, rinsed
1 large onion, chopped
½ cup salsa (Optional)
½ cup roughly chopped cilantro, or to taste
1 jalapeno pepper, minced
4 cloves garlic, minced
2 teaspoons tomato-flavored bouillon
2 teaspoons vegetable bouillon
½ teaspoon chili powder
½ teaspoon ground paprika
½ teaspoon ground cumin
½ teaspoon ground black pepper
Directions
Combine water, pinto beans, onion, salsa, cilantro, jalapeno pepper, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Cooker will reach high pressure in 10 to 15 minutes.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
Cook's Note:
Substitute chicken bouillon for the tomato bouillon if desired.