Scale

4 cups dry pinto beans, debris removed and rinsed

1/2 white onion

4 garlic cloves

2 –3 teaspoons salt

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Set Instant Pot to pressure cook on high.

Place beans, onion, garlic and salt in 6 quart Instant Pot. Fill with water to the 1/2 mark.

Place lid on Instant Pot and close valve to “seal”

Cook for 40 minutes. Allow to naturally release pressure for 25 minutes before doing a quick release.

Using a slotted spoon, remove garlic cloves and pieces of onion. Serve with pico de gallo.

Cooked beans can be stored in a freezer safe container up to 6 months.