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I love pinto beans. Throw them in an instant pot with a large onion, 4 cloves of garlic, and a jalapeno or two. Set it to cook for 45 minutes and let it release pressure naturally. Salt to taste. They make a great side and you can then make refried beans, if you like.
That’s basically how I make my pot of black beans. I just add in some epazote if I have it and cumin. The main trick I’ve been using lately is 1 lb beans to 7 cu water, and then after the pressure cook, I quick release and set it to simmer (sauté setting) for 5 minutes to cook down a bit. I add in olive oil and the salt at the end (after the release, before the simmer).