Sarah's Instant Pot Beans

Ingredients

2 cups dried pinto beans, rinsed and picked over(16 ounces)
1 medium onion peeled and cut into quarters
1 jalapeño pepper spine and seeds removed, and chopped
2 teaspoons garlic salt
1 teaspoon dried cumin
1/2 teaspoon ground black pepper
4 cups low sodium chicken broth
1 cup water

Instructions

Place all ingredients in Instant Pot. Cover, making sure that the steam vent is closed. Select Bean/Chili. This setting is for 30 minutes on normal pressure, I usually do 40 minutes to make them really soft.

At end of cooking cycle, allow Instant Pot to depressurize normally. Remove lid. Stir to combine ingredients.

Remove about 1 cup of liquid; set aside.

Process beans with immersion blender, until smooth. Or allow to cool and put in a blender. If necessary, add reserved liquid to desired consistency.

Yield: 6 servings

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