Instant Pot Recipe for Rubio’s Pinto Beans

Directions

Rinse beans and pick out broken ones and place beans in Instant Pot with enough water to cover by about 2 inches. Add garlic, 1/2 tsp. salt, 1/2 tsp. black pepper and 1 T olive oil. Lock lid on Instant Pot and set to MANUAL and HIGH PRESSURE AND cook for 30 minutes. Release pressure using QUICK RELEASE method and check beans to see how done they are. If beans are not soft enough that they’re starting to fall apart a little, put lid back on pressure cooker, lock, bring to high pressure and continue to cook Release pressure using quick release method. Use a potato masher to vigorously mash the beans until they’re about 75% mashed, but still have some noticeable chunks. Taste beans for seasoning and add more salt and pepper to taste plus 1 T olive oil. If the beans aren’t runny enough for your preference, stir in a little more water and cook beans on saute or simmer setting for about 10 minutes, stirring often, until beans are creamy and slightly thickened. Serve hot. When I reheat the beans after they’ve been in the refrigerator I like adding a bit of water to thin them down. Soak beans overnight in cold water to cover by several inches. The next day, drain beans, fill pan with fresh water, add garlic, 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. olive oil if desired Bring beans to a low boil and simmer uncovered for  about1 hour, adding a bit of water if needed. After an hour, start checking for doneness, and when beans are starting to fall apart slightly turn off heat. Use potato masher to vigorously mash most of the beans, leaving a few chunks. Taste for seasoning, and add more salt and pepper and a bit of olive oil if desired. Stir in 1 cup more water and simmer a few minutes more until beans are creamy and slightly thickened. Serve hot.