- Serves: 8 servings
- Prep Time: 20 minutes
- Cook Time: 1 hour
- 1 pound/2 cups dried pinto beans
- 4 cups chicken stock or vegetable broth
- 2 cups water
- 1 small onion, peeled and quartered
- 3 cloves of garlic, peeled
- 1 jalapeno, seeded and de-stemmed(optional)
- 2 teaspoons chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon apple cider vinegar
- ½ to 1 teaspoon sea salt to taste
Rinse beans and remove any stones.
Place rinsed beans in the inner pot. Add in stock, water, onion, jalapeno, garlic cloves, chili powder, paprika, cumin, onion powder, and garlic powder.
Close the Instant Pot and be sure the valve is turned to "seal." Set to cook on high pressure for 50 minutes.
Once cook time has elapsed, allow pressure to release naturally for at least 15 minutes.
Remove lid and drain beans over a large mixing bowl, to reserve cooking liquid. Discard jalapeno, then return beans, onions, and garlic to the inner pot or blender. Add in ½ teaspoon salt and vinegar and stir well.
Blend with an immersion blender or food processor, adding ½ cup of the reserved liquid at a time until beans are smooth and the desired consistency is reached. Taste and adjust seasoning/salt if needed.