Mexican Pinto Beans with Chipotle Adobo

Serves 6 in about 1 hour. Bay leaves goes in first, and jalapeños finishes the pot.

Ingredients

• 1 lb dry pinto beans, rinsed & picked over
• 1 lg onion, chopped
• 2 bay leaves
• 1 tbsp olive oil, (or bacon fat, or lard)
• 3 cloves garlic, minced
• 3 tsp chili powder
• 2 tsp cumin
• 2 jalapeños, seeded and diced
• 3 ½ cups water (or low sodium chicken broth)
• 1 chipotle in adobo, chopped (optional, but add a smoky flavor and a touch of spiciness)
• ¾ tsp salt (add after cooking)

Method

1. Tip in everything except the salt to the pot in order. Do not stir, but do push the beans gently into the liquid.
2. Close the lid and set the steam release knob to the Sealing position.
3. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 50 minutes. High Pressure. The pot will take several minutes to come to pressure.
4. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
5. When the pin in the lid drops back down, open the lid and stir the beans. Lift out and discard the bay leaves.
6. Tip in the salt, if using. Stir. Taste and adjust if needed.
7. Plate as is or with toppings such as sour cream, cilantro, diced onion, avocado, etc.

More instant pot ideas are in the instant pot collection.