Ingredients
10
10 servings
- •0.25 cup vegetable oil
- •1 medium white onion, chopped
- •2 cloves garlic
- •1 teaspoon dried Mexican oregano
- •1 pound dried pinto beans
- •8 cups water
- •2 teaspoons salt
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Stir in beans and water. Close and lock the lid. Choose high pressure and set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Check a bean; if not yet tender, close and lock the lid and cook for 5 more minutes at high pressure.
- Drain beans, reserving 2 cups of liquid. Return beans to the pot. Add salt and 1/2 of the reserved liquid; purée using a stick blender, adding more cooking liquid as needed. Use the Keep Warm or Slow Cooker function to keep warm until ready to serve.
Nutritional Facts
Per 10 servings
- Calories: 212
- Carbohydrate: 30g
- Fat: 6g
- Fiber: 7g
- Protein: 10g
- Sugar: 1g
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