Directions:
1. Pour pinto beans into cooker and cover with 1 inch of water.
2. Close lid and lock.
3. Press “time” button, set to 5 minutes, then press “start/stop”.
4. When done, press “start/stop”, and wait 15-20 minutes for pressure to
naturally release.
5. Carefully drain beans; set aside.
6. Press “sear”, and press “start/stop”.
7. Add oil, onions, peppers, jalapeño, and garlic and cook for 3-4 minutes.
8. Add rice and seasonings and stir to combine.
9. Stir in tomatoes and chicken stock.
10. Return beans to cooker and mix well.
11. Season with salt and pepper to taste.
12. Close lid and lock.
13. Press “time”, set for 8 minutes, and press “start/stop”.
14. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally. Carefully remove lid.
15. Stir in cilantro and garnish with scallions and serve.
Rice and Beans Serves: 8-10
Ingredients:
1 cup dried pinto beans
1 tablespoon vegetable oil
1 red onion, nely chopped
1 green pepper, nely chopped
1 jalapeño, nely chopped
3 cloves garlic, minced
2 cups long-grain rice
Water
1 teaspoon ground cumin
1 teaspoon chili power
1 (14-ounce) can diced tomatoes
2 cups chicken stock
1 teaspoon salt
Black pepper to taste
¼ cup chopped fresh cilantro
3 scallions, chopped
Rice and Beans
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