Step 1

Pour the dried beans into a large bowl. Pick out and discard any beans that are shriveled or split, as well as any small rocks that may have made their way into the bag.

Step 2

Add the sorted beans and the water to the Instant Pot. Close the lid, set the pressure valve to the seal position, and pressure cook on high for 50 minutes.

Step 3

Let the pressure release naturally for 15 minutes, then carefully open the valve to release any remaining pressure.

Step 4

Set a large bowl underneath a strainer or colander. Pour the beans and the cooking liquid into the strainer so that the bowl underneath catches all of the cooking liquid. Set aside.

Step 5

Turn on the saute function on the Instant Pot and set to medium. Add the olive oil, onion, garlic, jalapeño, ground cumin, Mexican oregano, and salt. Cook for 5 minutes, stirring occasionally, until the onions begin to caramelize.

Step 6

Turn off the Instant Pot and add the cooked pinto beans. Stir and let the beans cook in the residual heat for 2 minutes.

Step 7

Add in 1/2 cup of the reserved cooking liquid and stir to combine.

Step 8

Mash the beans using a potato masher for a chunky texture, or puree them using an immersion blender or a regular blender for a smooth texture.You may need to add more of the reserved cooking liquid if the beans are still too dry after mashing them.

Step 9

Taste and season with more salt, if necessary. Serve with a sprinkle of cotija cheese and a squeeze of lime juice.