Averie Cooks

-1 Add all ingredients to your 6-Quart Instant Pot or similar sized pressure cooker, place the lid on top, and secure it.
-1 Set the timer for 30 minutes on High power or the Bean Cycle. Note - It will take time for the pressure to begin building, at least 10 minutes, so don't be surprised the machine does that before it starts cooking and the timer starts counting down.
-1 After 30 minutes, do a Natural Release (slow release) for 20 minutes, making sure to use caution any time you start releasing the pressure and steam since it it extremely hot and can burn you. Wrap a kitchen towel around the value and/or use hot mitts.
-1 Finish with a Quick Release.
-1 Check for doneness. Test more than one bean to make sure. If the beans aren't done, place the lid back on and seal, and cook for an additional 10 minutes on High. Notes - A. If you didn't soak your beans in advance, it's more likely than not that they will need the extra 10 minutes to cook. B. After the beans are fully cooked, it's likely that no liquid will remain. However, if there is, you can let the beans stay in the Instant Pot on simmer mode for a couple of minutes if they seem too soupy. Any remaining liquid cooks out quickly this way.
-1 After the beans have fully cooked, you can mash them with a potato masher by hand or pulse them briefly in a blender until the desired consistency has been achieved. Tips - Make sure not to overdo it in the blender because they can turn into a baby food style puree very quickly, which for me isn't desirable. You don't have to mash or blend the whole batch and can keep half the batch as whole pinto beans and make refried beans with the other half.
-1 If desired, garnish your beans with cilantro, limes, diced onions, avocado, queso fresco, diced tomatoes, sliced jalapenos, red onions, and more.