Mexican style pinto beans made in the instant pot. No soaking required.
Using an electric pressure cooker, set to saute. Add olive oil.
Add onion, garlic, tomato, and jalapeño. Cook until tender.
Add beans, broth, diced green chilis, salt, cumin, paprika, and bay.
Cook on high pressure for 50 minutes. Allow a complete natural release.
Discard bay leaf.
Optional - garnish with pico de Gallo, cilantro, avocado, and cotija cheese.
Natural Release Time & Pressurizing Time
It will take several minutes for the pot to come to pressure, usually around 15 minutes. It will also take about 25 minutes for your pot to naturally release. Total time to prepare and cook this recipe is approximately 2 hours.
Additionally - cooking times need to be adjusted according to altitude. This recipe was create at sea level. For every 1,000 feet above 2,000-foot elevation, you must increase cooking time by 5 percent.
See Pressure Cooker Altitude Adjustments for more details on why this is necessary.
If using regular broth rather than low sodium broth, decrease salt to 1/4 tablespoon.
For a soupier consistency add 1 cup water.