Instructions

• Place 1 cup dried pinto beans on a large colander, sort through them to remove any stones or debris, then rinse the beans under cold running water and drain.
• Transfer the rinsed beans to the Instant Pot inner pot. Add 3 cups water, 1 teaspoon sea salt, ½ teaspoon chili powder, ½ teaspoon ground cumin, ¼ teaspoon dried Mexican oregano, and several grinds of freshly ground black pepper. Stir to combine.
• Secure the Instant Pot lid and set the steam-release valve to Sealing. Select Pressure Cook (High) and set the cook time to 25 minutes.
• When the cook cycle finishes, allow the pressure to release naturally (do not quick-release). This will take about 20 to 30 minutes; wait until the float valve drops.
• When the float valve has dropped, carefully open the lid away from your face. Drain the beans (or transfer with a slotted spoon), reserving cooking liquid if you want to thin the beans later.
• Use the cooked pinto beans in your recipe or serve as a side dish. Finish with fresh lime juice or lime wedges and chopped fresh cilantro to taste.