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Directions:
1. Add pinto beans to Pressure Cooker and cover with 1 inch of water.
2. Close lid and lock in place.
3. Press “time” button, set to 5 minutes, then press “start/stop” button.
4. Once nished, press “start/stop” button and wait 15-20 minutes for
pressure to naturally release.
5. Carefully drain beans and set aside.
6. Press “sear” button, then press “start/stop” button.
7. Add oil, onions, peppers, jalapeño and garlic to Pressure Cooker and cook
for 6-8 minutes.
8. Add rice and seasonings and stir to combine.
9. Stir in tomatoes and chicken stock.
10. Return beans to Pressure Cooker and mix well.
11. Season with salt and pepper to taste.
12. Close lid and lock in place.
13. Press “time” button, set timer to 8 minutes, then press “start/stop” button.
14. Once nished, the Pressure Cooker will automatically go to the “warm”
feature and the pressure will release naturally. Carefully remove lid.
15. Stir in cilantro, garnish with scallions and serve.
Rice and Beans Serves: 16-20
Ingredients:
2 cup dried pinto beans
Water
2 tablespoon vegetable oil
2 red onion, nely chopped
2 green pepper, nely chopped
2 jalapeño, nely chopped
6 cloves garlic, minced
4 cups long-grain rice
2 teaspoon ground cumin
2 teaspoon chili power
2 (14-ounce) can diced tomatoes
4 cups chicken stock
2 teaspoon salt
Black pepper to taste
½ cup chopped fresh cilantro
6 scallions, chopped
Rice and Beans
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