How to Cook Pinto Beans in a Pressure Cooker

Introduce the recipe and explain the ease of using a pressure cooker.

Show the parts of the pressure cooker: the pan, lid, seal, over pressure regulator, vent pipe, air vent, and pressure regulator weight.

Explain how to ensure the seal fits snugly and the importance of the air vent position.

Add 3 cups of washed pinto beans to the pressure cooker without pre-soaking.

Add 2 teaspoons of onion powder, 1 teaspoon of cumin, 2 teaspoons of New Mexico chili powder, 0.5 teaspoons of fresh ground pepper, and 1.5 teaspoons of salt to the beans.

Add 1 tablespoon of liquid smoke and 1 tablespoon of oil to the mixture.

Cover the beans with water, ensuring it's 2 inches above the beans.

Ensure the liquid does not exceed the 2/3 mark inside the pot for proper pressure cooking.

Match the triangles on the lid and handle to lock the lid in place and put on the pressure regulator.

Set the heat to medium high and wait for the water to heat and pressure to build up, monitoring the pressure regulator and air vent.

Wait for about 5 minutes until the pressure regulator starts to rock gently, indicating the pot is at the right pressure for cooking.

Once the gentle rocking motion is achieved, set the timer for cooking the beans.

After cooking, cool down the pressure cooker by removing it from heat and allowing it to cool naturally or by running cool water over the pan.

Wait for the air vent cover lock to drop down, indicating that the pressure is released before removing the pressure regulator and lid.

Equipment Needed