Instant Pot Beans

By Leite's Culinaria

Ingredients

2 cups dry Anasazi or pinto beans (picked over and rinsed)
1 tablespoon (1/2 oz) unsalted butter
1 cup white or yellow onion (diced)
4 cloves garlic (minced)
3 cups store-bought or homemade low sodium chicken or low sodium beef stock
1 tablespoon diced jalapeño
1 bay leaf
1 teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoons kosher salt

Prep Time20mins
Cook Time35mins
Servings6

Instructions

Soak the beans in 4 cups (946 ml) of water for at least 6 hours or overnight. Drain the beans once soaked.

Set the Instant Pot or pressure cooker to sauté mode. Add the butter, onion, and garlic. Sauté until softened, 3 to 5 minutes.

Stir in the stock, jalapeño, bay leaf, garlic powder, oregano, salt, and the drained beans.

Secure the lid and turn the valve to sealing. Cook on high pressure for 30 minutes. Manually release the pressure by carefully moving the valve to venting. Remove the bay leaf before serving.