Instant Pot o’ Beans

• servings: 8 cups
• active time: 5 minutes
• total time: 1 hour

Ingredients

1 lb. dried small red and/or pinto beans (2 cups)

1 cup chopped yellow onion

8 cloves garlic, chopped

2 chipotle chiles in adobo sauce, finely chopped

1½ teaspoons dried Mexican oregano, crushed

1 teaspoon ground cumin

½ teaspoon smoked paprika

1 bay leaf

1 teaspoon sea salt

Directions

Rinse beans; drain. Sort out any shriveled beans or pebbles. In a 6-quart Instant Pot multicooker combine beans, the next seven ingredients (through bay leaf), and 6 cups water.

Lock lid in place; set pressure valve to Sealing. Set cooker on Bean setting and cook 35 minutes. Let stand to release pressure naturally (about 20 minutes). Carefully release any remaining pressure. Open lid carefully. Stir in salt. Use beans in recipes as directed.

To store, cool beans completely. Transfer beans with any liquid to an airtight container. Refrigerate up to 4 days or freeze up to 3 months.

Nutrition

• Serving Size: 1 cup
• Calories: 214
• Total Fat: 1 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 324 g
• Total Carbohydrate: 39 g
• Dietary Fiber: 9 g
• Total Sugars: 2 g
• Protein: 13 g