INGREDIENTS:

  • 4 strips thick bacon, diced
  • 1 small onion, diced
  • 4 c. low-sodium chicken broth
  • 1 1/2 c. water
  • 1 1/4 tsp. garlic powder
  • 1 1/4 tsp. kosher sea salt
  • 1 tsp. chipotle chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 1/2 tsp. mexican paprika
  • 1/4 tsp. ground black pepper
  • 1/8 tsp. cayenne pepper
  • 1 lb. pinto beans, rinsed and picked through

DIRECTIONS:

  1. Turn Instant Pot on SAUTE mode. Once hot, add the bacon and cook until almost crisp. Add the onion and stir, cooking for about 4 minutes. Add Broth, Seasonings and Extra Water.
  2. Place lid on, and turn Instant Pot on MANUAL mode with high pressure selected for 70 minutes Once cooked, allow for the pressure to release naturally, this usually takes about 15-20 minutes.
  3. Open the Instant Pot rest for 5 minutes before serving. Garnish with cilantro