Instant Pot® Pinto Beans

3 slices bacon (optional)
4 cups chicken broth (I substitute 4 cups of Hondashi powder and 3 tablespoons of Miso paste)
1 pound dried pinto beans, rinsed
1 ½ cups water (I omitted this, suspecting too much liquid)
½ cup chopped onions
2 green chile peppers
1 ¼ teaspoons garlic powder
1 ¼ teaspoons kosher salt
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon paprika

Wash Pinto Beans
Place all ingredients in Instant Pot®
Lock lid
Set Release Valve to Sealing
Choose the Pressure Pot setting
Set time for 30 minutes
When the Instant Pot® finishes cooking, allow to depressurize for 15 minutes
Move valve to Venting
Open lid and remove contents

Alternative Directions
Place the pinto beans in a large colander. Thoroughly rinse them.
Pick the beans over, removing any damaged or clearly misshapen beans and discarding them.
Set the rinsed beans aside.
Turn a 6-quart (or larger) Instant Pot to SAUTE.
Add the oil. Once the oil is hot, add the onion and jalapeno.
Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds.
Add a few splashes of chicken stock and scrape along the bottom of the pot
Add the remaining stock, water, salt, cumin and the rinsed and drained beans.
Lightly stir to combine.
Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes.
When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes.
Vent to release any remaining pressure. Carefully open the lid.
The beans will be very liquidy.
Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder.
Return to the beans to the pot.
With a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed.
Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy!

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