INGREDIENTS 2 cup dry pinto beans Soak beans, rinsed and drained 4 cups water 1 teaspoon fine sea salt 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder (or 2 garlic cloves, minced)

INSTRUCTIONS
COOKING SOAKED PINTO BEANS:
To soak the dry pinto beans, pour them in a large bowl and cover with 2 inches of water. Let them soak for 8 to 12 hours, or overnight in the fridge. I usually do this in the morning before work, and then they are ready to cook at dinner time.
Drain the soaked beans in a mesh strainer, and rinse well. Pour the drained beans into the Instant Pot, cover with 4 cups of fresh water, and season with the salt, cumin, and garlic powder, if desired. (Seasoning is optional)
Secure the lid and move the steam release valve to "Sealing." Use the Manual or Pressure Cook button to cook at high pressure for 15 minutes. It will take 8 to 10 minutes for the pot to pressurize, so the screen will just read ON until then.
When the cooking cycle is complete, let the pressure naturally release for 10 minutes. When the floating valve drops, it's safe to open the lid. Test the beans for tenderness by smashing one against the side of the pot with a fork. It should mash easily, but if for some reason it doesn't, you can return the lid to the Instant Pot and cook for 5 more minutes until they are done to your liking.

Use a slotted spoon to serve the beans, as they will still be sitting in liquid when they are done. For a thicker liquid, press the Sauté button on the Instant Pot and let the liquid simmer down for about 10 minutes with the lid off. The liquid should thicken and have a more concentrated flavor. Mash a few of the beans in the liquid for an even thicker texture. If too soupy, strain liquid (reserve for another use).