(Pressure Cooker/Instapot Recipe)
There is a little restaurant here in Dallas that the wife-monster loves and it serves a pinto bean soup that is truly outstanding. It’s also quite easy to make, especially in a pressure cooker/Instapot.
1 lb pinto beans
1 jalapeno pepper, seeded and chopped
6 – 8 strips of bacon, chopped
1 T cilantro, chopped
2 – 3 cloves of garlic, minced
1/2 bell pepper, chopped
10 cups chicken stock
Wash beans in a colander and then pick through to discard any stones and broken beans. You can then soak the beans for 6 – 8 hours and then cut the cooking time in half if you wish but you really don’t need to soak beans when using a pressure cooker.
Combine all the ingredients in a pot.
Secure the lid and cook on High Pressure for 30 minutes.
Once the 30 minutes are complete, let the pressure lower naturally.
Once the pressure has gone down, open the lid, taste and season with salt and pepper.
It’s also good if you mash some of the beans and thicken the soup a bit.
This is also even better the next day.
