Ingredients:

  • 1 lb dry pinto beans, rinsed and sorted
  • 6 cups water or low-sodium vegetable broth
  • 1 tsp sea salt
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1/2 tsp ground black pepper

Instructions:

  1. Set your pressure cooker to Sauté mode. Add the olive oil and optional lean diced ham or bacon; cook for 3–5 minutes until meat is lightly browned.
  2. Stir in the diced onion and sauté until translucent, approximately 3 minutes.
  3. Add the minced garlic and smoked paprika, stirring for 30 seconds until aromatic.
  4. Turn off the Sauté function. Add the rinsed dry pinto beans, bay leaf, and ground black pepper.
  5. Pour in the water or vegetable broth, ensuring the beans are covered by at least 2 inches of liquid.
  6. Secure the lid and set the valve to Sealing. Select Manual/Pressure Cook on High for 45 minutes.
  7. Allow for a Natural Pressure Release (NPR) for 20 minutes.
  8. Open the lid and stir in the sea salt to finish.