Mexican Pinto Beans (Instant Pot) and Red Rice

• 1 pound dried pinto beans, rinse
• 2 cups chicken broth
• 1 (28oz) can of diced tomatoes
• 1/2 lb of bacon, cut into 1/2-inch pieces
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1 Tbsp chili powder, or to taste
• 1 Tbsp ground cumin, or to taste
• 1 1/2 tsp garlic powder, or to taste
• 1/2 bunch fresh cilantro, chopped
• salt to taste
  

• 1. Place beans in a pot with a led and add enough water to cover by 2- to 3-inches. Allow to soak overnight in fridge or for at least 6 hours. After the soaking time, drain off and discard the soaking water and rinse the beans with fresh cool water, draining well. Set aside 
  2. Add oil to the Instant Pot and press the SAUTE button. When display reads “Hot” add the onion and cook, stirring, for 2 to 3 minutes, or until onion begin to soften. Add garlic and cook for an additional minute then press CANCEL.
     
     
  3. Add soaked beans, broth, diced tomatoes (with juice), bacon, chili powder, cumin, oregano and garlic powder. Stir well to combine. Lock the lid in place, and turn the vent at the top to the SEALED position. Set Instant Pot to Pressure Cook, Custom, High Temp and cook for 25 minutes.
     
     
  4. When time is up, allow the steam pressure to naturally release which should take 15 to 20 minutes. After the natural release, move vent on top to the RELEASE position to allow any remaining pressure to release before removing the lid. Taste and season with salt as desired.

  •  
  •  

   Mexican Red Rice:
   
   2 cups long grain white rice
   1/3 cup oil (vegetable or canola oil)
   1 1/2 teaspoons garlic , minced
   1/3 medium onion , finely diced
   1/3 cup tomato sauce , or 2 pureed tomatoes
   2 bouillon cubes, crushed or finely chopped
   1/4 teaspoon salt
   1 carrot , diced
   2 cups water
   1/3 cup frozen peas (optional)

  Instructions 

  • Rinse the rice until the water runs clear. Drain well.
    
  • Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
  • Add rice and saute, stirring often, until lightly golden, about 5 minutes.
  • Add garlic, onion, tomato sauce, salt, crushed bullion and carrots and stir to combine.
  • Add water and stir well, making sure the bullion cubes are dissolved.
  • Turn instant pot off. Secure lid and turn valve to sealed position.
  • Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
  • When timer beeps, allow pressure to naturally release for 10 minutes.
  • Remove lid and add peas. Gently fluff the rice with a fork (don't stir it).
  • Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.