1 tablespoon olive oil
1 jalapeño, cored, seeded and finely chopped
1 small onion, chopped (about 1/2 cup)
3-4 cloves garlic, finely minced
1 1/2 pounds dry pinto beans, rinsed
8 cups water
4 cups low-sodium chicken or vegetable broth
2 teaspoons salt
2 tablespoons white vinegar
INSTRUCTIONS
In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil (using the Sauté function on the InstantPot) and add the jalapeño, onion, and garlic, and sauté for 1-2 minutes, stirring often.
Add the rinsed and drained beans, water, broth, salt and vinegar.
Secure the lid on the instant pot and cook on high pressure for 35 minutes.
Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.
Drain the rest of the liquid off the beans. Using an immersion blender, potato masher (or spooning the beans into a blender), process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency. Refrigerate for up to a week or freeze for several months.
Angie's Notes:
I can fit 2 lbs of dry pinto beans in my 6 quart instant pot - the beans are a bit older. Start with 1 1/2 lbs, but if the beans don't come close to the max line on the IP when cooked, you can probably increase the amount next time. In an 8 quart IP you can cook 2 1/2 to 3 lbs of beans.
Recipe and photo from Mel's Kitchen Cafe
