Instant Pot Pinto Bean Soup
Miz Helen's Kitchen
Ingredients
6 slices bacon, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 pound dry pinto beans
1 (15-ounce) can tomato sauce
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
2 tablespoons brown sugar
1 teaspoon cumin
1 teaspoon chili powder
3 cups water
Directions
Select Saute on the Instant Pot and adjust to normal. When hot, cook the bacon and onions stirring until the onions are clear. Press Cancel.
Add the dry beans, tomato sauce and all the seasons. Stir well.
Add the water making sure that the beans are covered well with water, stir to mix well.
Secure the lid on the pot.
Close the pressure release valve.
Select manual and cook at high pressure for 90 minutes.
When cooking is complete, use a natural release to depressurize. Press Cancel.
Remove the lid and select saute then adjust to normal.
Cook for 5 to 10 minutes to reduce liquid and thicken.
Press Cancel and Serve.