2 T. oil (I use half bacon fat)
1 small onion, small dice
4 cloves garlic, minced or crushed
1/2 t. chili powder
1 t. ground cumin
1 t. dried oregano
4 c. chicken broth
1 pound pinto beans, rinsed and drained
kosher salt to taste
2-3 T. fresh cilantro, chopped
Heat pot on saute mode
Add oil and onion; cook a few minutes, until onion is tender
Add chili powder, cumin, oregano, and garlic
Cook for 30 seconds, stirring
Add 1/2 chicken broth and deglaze pan, scraping up bits on bottom
Add remaining chicken broth and beans
Turn IP off. Put lid on and set it on manual high for 50 minutes
Let pressure natural release for 30 minutes
Check texture of beans. You want them silky soft and tender
If needed, pressure cook an additional 10 minutes
Mash beans thoroughly with a potato masher
Taste and add salt as needed
Remember that these beans will really thicken up as they cool
Mix in cilantro as desired
If beans get too thick, thin them with water or broth
Adapted from Amy & Jack
