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- Preparing Time: 1 hour and 5 minutes
- Total Time: -
- Served Person: 10
- 1/4 cup vegetable oil
- 2 teaspoons salt
- 2 cloves garlic
- 8 cups water
- 1 pound dried pinto beans
- 1 teaspoon dried mexican oregano
- 1 medium white onion, chopped
- Carbohydrate 29.7
- Fat 6
- Protein 9.9
- Sodium 477
- Calories 212 calories;
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Add beans and water; stir. Close and lock the lid. Choose high pressure and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove the lid and check a bean; if not yet tender, close and lock the lid and cook another 5 minutes at high pressure. Drain beans, reserving 2 cups of liquid. Return beans to pot and add salt and 1 cup reserved liquid. Puree using a stick blender, adding additional cooking liquid as needed. Keep warm using the slow cooker function.
