Enjoy this recipe from Best Instant Pot® Cookbook.
Submitted by: Tonya Sheppard from Galveston, TX
4 c. water
2 c. dried pinto beans, rinsed and sorted
1 onion, chopped
1⁄2 c. fresh cilantro, or to taste, coarsely chopped
1 jalapeno pepper, minced
4 cloves garlic, minced
2 t. tomato or chicken bouillon granules
2 t. vegetable bouillon granules
1⁄2 t. chili powder
1⁄2 t. ground cumin
1⁄2 t. paprika
1⁄2 t. pepper
8 flour tortillas
Garnish: 1⁄2 c. salsa, jalapeno, fresh cilantro
Combine all ingredients except tortillas and garnish in electric pressure cooker; stir well. Secure the lid and set the pressure release to Sealing. Select Bean/Chili setting; set timer and cook for 45 minutes. When the cooking time is complete, use the Natural Release method to release pressure. After pressure is released, carefully open the pot. Stir before serving. Serve with tortillas. Garnish as desired. Makes 8 servings.