5-½cupchicken broth(chicken or vegetable broth, stock or water)
2clovesfresh minced garlic
½tablespoonkosher salt
1teaspoonblack pepper
½tablespoongarlic powder
½tablespoononion powder
½tablespoonsmoked paprika
2teaspooncumin
2teaspoonred pepper flakes
½cuponion(chopped (optional))
Instructions
Place dried beans in a medium sized bowl and run your fingers through the beans discarding any debris or off-looking beans. Add enough water to cover the beans and allow the beans to soak for at least 4 hours.
After beans have soaked for the desired time, rinse them and place all of the ingredients (beans, seasonings, and chicken broth) to the instant pot. Place the lid on the instant pot and move the valve to the sealing position. Press the 'Pressure Cook' button and increase the temperature to 25 minutes. Allow the instant pot to natural release for 3 minutes. Then do a quick release to release any remaining pressure. Open when the silver valve is down then you can safely open the instant pot lid. Taste and adjust seasoning if needed and serve.
Freezing Beans
Allow beans to cool completely and place in a ziploc freezer bag or an airtight container.
When ready to use, place airtight container or ziploc freezer bag on the countertop to defrost then add beans to a pot and place over low to medium heat until beans are hot.
Notes
** Please note: Nutritional values serve as a guide only as values may vary
Pre-soak dried pinto beans for at least 4 hours (to reduce cooking time)
For added flavor use chicken or vegetables broth or stock instead of just water or use half broth and half water