Step 1

Soak pinto beans for at least 3 hours prior.

Step 2

Press the saute button on the Instant Pot. Add oil and garlic. Saute for 2 minutes.

Step 3

With the saute function still on, add squash. Stir well.

Step 4

Add tomatoes and bay leaves. Stir well.

Step 5

Add cumin, garlic, oregano and chili powder. Stir well.

Step 6

Turn the saute function off. Add soaked beans and broth or water.

Step 7

Stir, and put the lid on. Make sure vent is sealed.

Step 8

Cook on manual high pressure for 30 minutes.

Step 9

Quick release pressure after 5 minutes.

Step 10

Stir in sugar and vinegar. Salt to taste.

Step 11

Enjoy!

Step 12

Soak pinto beans for at least 3 hours prior.

Step 13

In a large pot over medium heat add oil and garlic. Saute for 2 minutes.

Step 14

Add squash, tomatoes, bay leaves, cumin, garlic, oregano, and chili powder. Stir well.

Step 15

Add soaked beans and broth/water.

Step 16

Turn heat to high and bring to a boil. Place lid on and reduce heat to a simmer (about med-low heat).

Step 17

Simmer for 1-1 ½ hours or until pinto beans are tender, adding more water or broth as needed.

Step 18

Stir in sugar and vinegar, then salt to taste. Enjoy!