PRESSURE COOKER PINTO BEANS
1 tbsp olive oil 1 onion diced 4 cloves garlic minced 1 roma tomato diced 1 jalapeno diced 1 pound dry pinto beans rinsed 5 cups low sodium chicken broth use veggie broth for vegetarian version 7 oz can diced green chilis 3/4 tbsp Redmond Real Salt 1 tbsp cumin 1 tbsp paprika 1 bay leaves
Using the saute settings, heat 1 tbsp olive oil in your pressure cooker. Add diced onion, diced tomato, minced jalapeno, and minced garlic to pot, stir and cook until softened.
Add your rinsed pinto beans to the pot.
Add diced green chilis to the pot.
Add cumin, paprika, salt, and bay leaf to your pot.
Pour chicken broth into your pot and stir to combine everything. Seal pot, and cook on high pressure for 50 minutes. Allow a complete natural release.
Transfer to a bowl and top with your desired toppings.