Ingredients<\/u>:<\/b>
\n2 strips uncooked bacon*
\n1 small onion, diced
\n4 c. low-sodium chicken broth
\n1 1\/2 c. water
\n1 1\/4 tsp. garlic powder
\n1 1\/4 tsp. kosher sea salt
\n1 tsp. chili powder
\n1\/2 tsp. cumin
\n1\/2 tsp. coriander
\n1\/2 tsp. paprika
\n1\/4 tsp. ground black pepper
\n1\/8 tsp. cayenne pepper
\n1 lb. pinto beans, rinsed and picked through<\/p>\n
Directions<\/u>:<\/b>
\nTurn Instant Pot on SAUTE mode. Once hot, add the bacon and cook for 2 minutes, flip and continue cooking. Add the onion and stir, cooking for about 2 minutes. Pour in the broth and water. Add the garlic powder, salt, chili powder, cumin, coriander, paprika, black pepper, cayenne pepper, and pinto beans.
\nPlace lid on, and turn Instant Pot on MANUAL mode with high pressure selected for 47 minutes.**
\nOnce cooked, allow for the pressure to release naturally, this usually takes about 15-20 minutes.
\nOpen the Instant Pot and remove the bacon and stir. Let rest for 5 minutes before serving. Garnish with cilantro if desired. Cooked beans will last for 1 week in the fridge.<\/p>\n