Instant Pot Pinto Beans with Chorizo

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  Vegetable oil(15g)
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  Chorizo, Pork(113g)
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  Yellow Onion
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  Garlic(180g)
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  Beans, Pinto, Canned, Drained(480g)
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  2 bay leaves ($0.30)
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  freshly cracked pepper ($0.05)
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  Low Sodium Chicken Broth(720g)
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  Canned Diced Tomatoes(425g)

Instructions

1. 1Dice the chorizo and heat the vegetable oil in a large pot over medium-high heat for 1 minute. Add the chorizo and cook for 5–7 minutes, stirring occasionally, until the edges are slightly crispy and fat renders out.
2. 2While the chorizo cooks, dice the onion and mince the garlic. Once the chorizo is crispy, add the onion and garlic to the pot and cook for 3–4 minutes over medium-high heat, stirring often, until the onion becomes soft and translucent.
3. 3Add the canned pinto beans (with their liquid) and the low sodium chicken broth to the pot. Stir well to combine, scraping up any browned bits from the bottom. Bring to a simmer over medium-high heat.
4. 4Once simmering, reduce heat to medium and cook uncovered for 8–10 minutes, stirring occasionally, until the liquid reduces slightly.
5. 5Add the canned diced tomatoes with all their juices and stir to combine. Continue to simmer over medium heat for 5–7 minutes, stirring often, until the beans are very tender and the liquid thickens to a stew-like consistency.
6. 6Taste and adjust seasonings as needed. Remove from heat.
7. 7Divide the bean mixture evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
8. 8Reheat individual portions in the microwave or on the stovetop over medium heat until warmed through. Serve with tortillas, rice, or tortilla chips and optional toppings.