Costa Vida Pinto Beans in the Instant Pot

 Mexican Pinto Beans

16 oz. dry pinto beans, rinsed

1 small onion diced

5 c. water

4 oz. green chiles diced

2 cloves garlic or 2 t. minced

2 t. cumin

1 t. chili powder

1/2 t. cayenne pepper

1/4 t. black pepper

1 1/2 t. salt 

Add all ingredients except for salt into the Instant Pot. (Don't add salt until after pressure cooking to allow the beans to fully re-hydrate.)

Close lid and turn knob to sealing. Pressure cook on high for 50 minutes followed by a 10 minute natural pressure release. Then quick release any remaining pressure.

Open lid.  Add salt and stir. Let beans rest for 10 minutes on keep warm with lid off. Stir again. The liquid will start to thicken up in about 10-12 minutes.

Serve right away with chips or with your favorite Mexican meal! Also freezes great.