Instant Pot Pinto Beans with Chorizo

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  1 tbsp Vegetable oil
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  4 oz Chorizo, Pork
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  1 Yellow Onion(110g)
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  3 Garlic(9g)
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  2 cup Beans, Pinto, Canned, Drained
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  2 2 bay leaves ($0.30)
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  freshly cracked pepper ($0.05)
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  3 cup Low Sodium Chicken Broth
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  15 oz Canned Diced Tomatoes

Instructions

1. 1Dice the yellow onion, mince the garlic, and slice the dry chorizo into coins or small chunks — set all aside.
2. 2Set the Instant Pot to Sauté on medium-high and add the cooking oil. Once shimmering, add the chorizo and cook for 5–7 minutes, stirring occasionally, until the edges are lightly crispy and the fat has rendered out.
3. 3Add the diced onion and minced garlic to the pot. Cook for 3–4 minutes, stirring often, until the onion is soft and translucent.
4. 4Add the dry pinto beans, chicken broth, bay leaves, and a generous amount of freshly cracked pepper. Stir well, scraping up any browned bits from the bottom of the pot.
5. 5Lock the lid and set the steam release valve to Sealing. Cook on High Pressure for 35 minutes (dry beans need full cook time). Once the cycle ends, allow natural pressure release for 15 minutes, then carefully vent any remaining steam.
6. 6Open the lid and stir in the entire can of diced tomatoes with their juices. Switch to Sauté and simmer for 5–7 minutes, stirring occasionally, until the liquid reduces slightly and the beans are very tender.
7. 7Taste and adjust with additional freshly cracked pepper as needed. Remove and discard the bay leaves.
8. 8Divide the beans and chorizo evenly into 5–6 meal-prep containers while hot. Allow to cool before sealing and refrigerating.