Instant Pot Pinto Beans with Chorizo

Ingredients

• 1 Tbsp cooking oil
• 4 oz. dry chorizo
• 1 yellow onion
• 3 cloves garlic
• 2 cups dry pinto beans
• 2 bay leaves
• Freshly cracked pepper
• 3 cups reduced sodium chicken broth
• 15 oz. can diced tomatoes

Directions

1. Cut the chorizo into small dice and put it in the Instant Pot with the cooking oil. Choose Sauté, then use Adjust to set the heat to “less.” Cook it uncovered, stirring as needed, until the edges start to crisp.
2. As the chorizo cooks, chop the onion and mince the garlic. When the chorizo has browned at the edges, stir in the onion and garlic and keep cooking until the onion turns soft and translucent.
3. Stir the beans, bay leaves, and pepper into the pot. Pause briefly so the beans can warm up a bit, which helps keep the broth from splashing when you pour it into the hot insert.
4. Pour in the broth and give everything a quick stir. Lock on the Instant Pot lid, close the steam valve, press Manual, make sure high pressure is selected, and use the + button to set the cook time to 35 minutes.
5. Let the beans cook for the full 35 minute cycle, then allow the pressure to come down naturally. The silver float valve will drop back down when the pressure has fully released.
6. After the pressure has released, open the steam valve, then take off the lid. Remove and discard the bay leaf. Stir in the canned diced tomatoes, including their juices.
7. Press cancel to turn off “keep warm,” then press Sauté and use Adjust to choose the “normal” setting. Simmer the beans, stirring frequently, until they are very tender and the liquid has reduced and thickened.
8. Serve the beans with tortillas, tortilla chips, or over a bowl of rice, with optional toppings like cheese, cilantro, green onions, or finely diced red onion.