Instant Pot Mexican Pinto Beans

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• 1 pound dry pinto beans
  Ingredient note

  Source: 1 pound dry pinto beans
• 2 tablespoons vegetable oil
  Ingredient note

  Source: 2 tablespoons vegetable oil
• 1 cup diced white or yellow onion
  Ingredient note

  Source: 1 cup diced white or yellow onion
• 1 each good sized bell pepper (seeded and chopped I used red)
  Ingredient note

  Source: 1 good sized bell pepper (seeded and chopped I used red)
• 1 each jalapeno (seeded and diced)
  Ingredient note

  Source: 1 jalapeno (seeded and diced)
• 2 teaspoons minced garlic
  Ingredient note

  Source: 2 teaspoons minced garlic
• 3.5 cups low-sodium chicken or vegetable broth (see recipe note below)
  Ingredient note

  Source: 3 to 3 ½ cups low-sodium chicken or vegetable broth (see recipe note below); upper source range endpoint used for shopping.
• 8 ounces tomato sauce
  Ingredient note

  Source: 8 ounces tomato sauce
• 2 tablespoons chili powder
  Ingredient note

  Source: 2 tablespoons chili powder
• 1 tablespoon yellow mustard
  Ingredient note

  Source: 1 tablespoon yellow mustard
• 1 teaspoon cumin
  Ingredient note

  Source: 1 teaspoon cumin
• 1 teaspoon oregano
  Ingredient note

  Source: 1 teaspoon oregano
• 1 teaspoon freshly ground black pepper
  Ingredient note

  Source: 1 teaspoon freshly ground black pepper
• 2 each dried bay leaves
  Ingredient note

  Source: 2 dried bay leaves
• ½ teaspoon salt (or to taste)
  Ingredient note

  Source: ½ teaspoon salt (or to taste)

1. Place beans in the Instant Pot insert and add enough water to cover by 2- to 3-inches. Allow to soak overnight or for at least 6 hours. After the soaking time, drain off and discard the soaking water and rinse the beans with fresh cool water, draining well. Set aside.
2. Add oil to the Instant Pot and press the SAUTE button. When display reads "Hot" add the onion, bell pepper, and jalapeno. Cook, stirring, for 2 to 3 minutes, or until onion and bell pepper are beginning to soften. Add garlic and cook for an additional minute then press CANCEL.
3. Add soaked beans, broth, tomato sauce, chili powder, yellow mustard, cumin, oregano, black pepper, and the bay leaves. Stir well to combine. Lock the lid in place, and turn the vent at the top to the SEALED position. Set Instant Pot to MANUAL and cook for 25 minutes.
4. When time is up, allow the steam pressure to naturally release which should take 15 to 20 minutes. After the natural release, move vent on top to the RELEASE position to allow any remaining pressure to release before removing the lid. Taste and season with salt as desired.