Instant Pot Pinto Beans

Cooking the Beans:

1. Pick, wash, then soak* the beans in cold water for 30 mins.
2. After 30 minutes, drain all the water, and soak in new cold water for another 30 mins.
3. Drain beans, wash them well, then add them an instant pot, or pressure cooker. Add the bay leaves**, and the 5 cups of water.
4. Close the instant pot, and cook on manual for 30 mins.
5. When your instant pot reaches 30 mins, wait 10 minutes for natural release.

Flavoring the Beans:

1. During that time, heat 2 Tbsp of the olive oil*** in a sauté pan over medium to high heat. Add the onions and bell pepper and sauté until they are soft - about 3 minutes.
2. Add the Brazilian sofrito, or minced garlic, and sauté until fragrant and lightly golden - about 2 minutes.
3. Add in the last Tbsp of olive oil and then add in the green onions. Sauté for about a minute.
4. Add in the diced tomatos, and cook for about 2 minutes.
5. After 10 minutes of natural release, safely release any renaming pressure manually, and then safely open the pan. Change the now open/uncovered instant pot settings to sauté mode and pour in the sautéed veggies, the spices, the vinegar, and salt and pepper.
6. Cook on sauté mode uncovered for about 10 mins, stirring occasionally.

Bom Apetite!