Ingredients:

  • 1 pound (450 g) dry pinto beans
  • 4 cups (960 ml) water or low-sodium vegetable broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) chili powder
  • ½ teaspoon (2 g) smoked paprika
  • 1 teaspoon (6 g) salt (adjust based on taste)
  • 2 tablespoons (30 ml) olive oil (optional)
  • Chopped cilantro (for garnish)
  • Lime wedges (for garnish)
  • Sliced jalapeños (for garnish)

Instructions:

  1. Rinse the pinto beans under cold water and check for any debris or damaged beans.
  2. Set the pressure cooker to the Sauté function and add olive oil and diced onions; cook until translucent (about 3-4 minutes). Stir in minced garlic and cook for an additional minute.
  3. Add the rinsed pinto beans, water or broth, ground cumin, chili powder, smoked paprika, and salt. Stir to combine.
  4. Close the lid securely and set the pressure cooker to high pressure for 30 minutes. Ensure the steam valve is set to Sealing position.
  5. Once cooking is complete
  6. Open the lid and stir the beans; taste and adjust seasoning if needed. If desired, mash some beans for a creamier texture.