PREP TIME: 10 MIN
– 1 pound dried pinto beans (about 2 cups) – 2 tablespoons olive oil – 1 medium onion, chopped – 6-7 cloves garlic, minced – 1 jalapeno, minced – ¼ cup cilantro, stems removed and chopped – 1 ½ teaspoons chili powder – 1 ½ teaspoons ground cumin – 4 cups chicken stock – 1 lime, juiced – Salt and pepper, to taste – 2 cups Water
COOK TIME: 55 MIN
Saute veggies, spices, and aromatics. Add a bit of chicken stock to deglaze the pot.
Add dry beans and stir to coat.
Add remaining stock and stir. Close Instant Pot lid and set to a cook time of 55 minutes.
After the cook time is up, allow to natural release for 20 minutes and quick release the rest. Remove 2 cups of liquid.
Blend with an immersion blender, adding back liquid as needed. Add salt, pepper, and lime to taste.