Ingredients:

  • 1 lb dried pinto beans
  • 6 cups low-sodium chicken broth
  • 1 tbsp olive oil
  • 1 medium yellow onion
  • 4 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 bay leaf

Instructions:

  1. Turn the Instant Pot to Sauté mode. Add the olive oil and diced onion, sautéing for 3–5 minutes until translucent.
  2. Stir in the minced garlic, ground cumin, and smoked paprika. Cook for 60 seconds until fragrant.
  3. Add the rinsed pinto beans and the bay leaf. Pour in the chicken broth and stir gently to ensure no ingredients are stuck to the bottom.
  4. Secure the lid and set the valve to Sealing. Select Pressure Cook (High) and set the timer for 45 minutes.
  5. Allow the pot to sit for a Natural Pressure Release (NPR) for 20 minutes before venting any remaining steam.
  6. Remove the bay leaf. For a thicker broth, mash a small handful of beans against the side of the pot and stir them back in.