I prefer to soak the beans at least for a few hours and drain to aid in digestion! Half a recipe is plenty.

Ingredients: 1 yellow onion, diced 1 red bell pepper, diced 2 jalapeños, seeded and diced ¼ cup chili powder 2 teaspoons ground cumin 1 tablespoon dried oregano 1 tablespoon minced garlic 3 bay leaves 1 15 oz. can tomato sauce 2 cups veggie broth 2 lbs. dry pinto beans water, to fill line (about 5 cups or so) pico de gallo, to serve tortilla chips, to serve

Instructions:

Add all of the ingredients to a 6-quart Instant Pot or pressure cooker. Set to high pressure for 45 minutes with a 15 minute natural release for al dente beans. Set to high pressure for 1 hour with a 15 minute natural release for softer beans.
Top with fresh pico and enjoy with homemade tortilla chips to really take it up a notch. Enjoy!