Step 1

First, add the dried Pinto Beans to your Instant Pot or Pressure Cooker. Cover with Water (should be 3-4″ above the beans), Seal the iPot, and cook on Manual High for 40 Minutes.

Step 2

In the meantime, slice the Jalapeños into strips, removing the seeds. Place them on a baking tray and broil on High for 8-10 minutes.

Step 3

Carefully place the Jalapeño slices into a resealable bag, and steam in the bag for 5-7 minutes. Afterward, dice them into tiny pieces. (Note: don’t peel the black part of skin off, it adds flavor!)

Step 4

Once the Beans have cooked for 40 Minutes, let the iPot self-release pressure for 10 minutes, then release manually.

Step 5

Drain the beans until the liquid rests slightly below the beans, but reserve the excess. Blend ⅓ – ½ of the beans with the Salsa in a Blender or Food Processor, and gently mash the rest with a fork. If the mixture is too thick, add in some of the excess “bean water.” Alternatively, you can do this all in one pot if you have an Immersion Blender. (Note: the Beans will thicken over time and as they cool, so it is best to have the mixture be slightly runnier than you would originally like)

Step 6

Finally, add the diced Jalapeños, Spices, and Salt. Mix Well and serve as desired.I prefer these beans 1-2 days after I make them, as the flavors have more time to combine!