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

1 yellow onion, diced 1 red bell pepper, diced 2 jalapeños, seeded and diced 2 teaspoons ground cumin 1 tablespoon dried oregano 1 tablespoon minced garlic 3 bay leaves 1 15 oz. can tomato sauce 2 cup s veggie broth 2 lbs. dry pinto beans

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!