<aclass=navbar-itemhref=https://jtom38.github.io/cookbook/recipies/index.xml>RSS Feed</a></div></div></nav><sectionclass="hero is-primary"><divclass=hero-body><h1class=title>Instant Pot Pinto Beans</h1><pclass=subtitle></p></div></section><divclass=container><br><divclass=columns><divclass=column><divclass=content><h2id=notes>Notes</h2><ul><li>This one takes around an 1:30 to cook and release the pressue. Plan ahead!</li></ul><h2id=ingredients>Ingredients</h2><ul><li>1 pound dry pinto beans</li><li>5 1/2 cups water</li><li>1 2/3 Tablespoon <ahref=http://amzn.to/2vtVEXt>Better Than Bullion vegetable base</a></li><li>salt and pepper to taste (Honestly, mine didn’t need any. The BTB flavored them perfectly. Taste them first.)</li></ul><h2id=instructions>Instructions</h2><ul><li>Rinse off your pinto beans, and drain them using a wire mesh strainer.</li><li>Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base.</li><li>Close and lock the lid, and cook on manual high pressure for 45 minutes. Note: It will take several minutes to come to pressure.</li><li>Allow the pressure to naturally release (Do not use the valve, but let it sit until the pressure indicator pin drops on its own. Takes about 26 minutes, FYI.</li></ul></div><h4class=subtitleid=date>Posted: Mon Jun 27, 2022</h4><h5class=subtitleid=wordcount>Word Count: 134 Words</h5><br><h2class=title>Tags</h2><divclass=buttons><buttonclass=button>
