Ingredients:

  • 1 lb (450g) dry pinto beans, sorted and rinsed
  • 6 cups (1.4L) low-sodium chicken broth
  • 4 oz (115g) thick-cut bacon, diced
  • 1 large (150g) yellow onion, finely diced
  • 4 oz (115g) canned diced green chiles
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1 bay leaf
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lime juice
  • ¼ cup (10g) chopped fresh cilantro
  • 1 tbsp (15g) butter

Instructions:

  1. Cook the diced bacon over medium heat in a pot until the fat renders and the edges are mahogany-colored and crisp.
  2. Add the diced onion to the bacon fat and cook for 5–7 minutes until translucent.
  3. Stir in the minced garlic, cumin, and smoked paprika, cooking for 60 seconds until fragrant.
  4. Add the rinsed pinto beans, green chiles, chicken broth, and bay leaf to the pot.
  5. Seal the Instant Pot lid and set to High Pressure for 45 minutes.
  6. Allow a natural pressure release for 15 minutes.
  7. Stir in the fresh lime juice, chopped cilantro, and butter.
  8. Lightly mash a small portion of the beans against the side of the pot using a potato masher or wooden spoon to create a creamy emulsion.