Prep Time:
20 mins
Cook Time:
55 mins
Additional Time:
10 mins
Total Time:
1 hr 25 mins
Servings:
8
Ingredients
Directions
Combine water, pinto beans, onion, salsa, cilantro, jalapeño, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
Cook's Note:
Substitute chicken bouillon for tomato bouillon if desired.
Nutrition Facts (per serving)
| 184 | Calories |
| 1g | Fat |
| 34g | Carbs |
| 11g | Protein |
