Ingredients:

  • 1 lb (450 g) dried pinto beans, rinsed and sorted
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups (960 ml) low-sodium vegetable broth or water
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • ½ teaspoon salt (to taste)
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)
  • Sliced jalapeños or hot sauce (optional)

Instructions:

  1. Sort through the beans, discarding any debris. Rinse under cold water.
  2. In the pressure cooker, set to sauté mode. Add a small amount of oil, then add chopped onion. Sauté until translucent (about 5 minutes).
  3. Add minced garlic and sauté for an additional minute until fragrant.
  4. Stir in ground cumin and smoked paprika. Toast for about 30 seconds.
  5. Add the rinsed pinto beans to the pot, stirring to coat.
  6. Pour in the vegetable broth or water. Add the bay leaf.
  7. Close the lid securely, set the pressure valve to sealing, and cook on high pressure for 30 minutes.
  8. Allow the pressure to release naturally for 10 minutes, then perform a quick release to release any remaining steam.
  9. Remove the bay leaf, and stir in salt. Adjust seasoning as necessary, then serve hot.