Pinto beans

I've been working on this recipe for a while.   Here is my current approach to Pinto Beans.  

Ingredients

• 1 pound dry pinto beans
• ½ small white onion chopped
• 4 cloves garlic minced (or teaspoon of Garlic powder)
• 1 jalapeño seeds and ribs removed and chopped
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ¼ teaspoon black pepper
• 4.5 cups water, or broth
• ½ teaspoon salt or more to taste

Optional Ingredients

• Smoked Pork (ham hock, pork pieces, pork knuckle or whatever) this is for flavor only and can be pulled out after cooking
• 1 teaspoon Tony Chachere's seasoning
• 1 Poblano pepper  seeds and ribs removed and chopped
• Cilantro to taste

Instructions

1. Rinse and pick over beans to make sure there are no small pebbles or other debris.
2. Put pinto beans in the Instant Pot. Add the water and remaining ingredients, except for the salt, and stir to combine.
3. Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 30 minutes using the Pressure Cook or Manual button at high pressure.
4. The Instant Pot will take about 10 to 15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pressure to release naturally for at least 15 minutes by leaving the Instant Pot alone. I usually let it sit for more than an hour.
5. Then turn the steam release valve to the venting position to make sure all of the pressure has been released. Once the pin has dropped down, carefully open the Instant Pot lid. Stir and season the beans to taste with salt.
6. I heard that cooled beans can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.  Whenever I make these at our house they are gone within a week.    They go well with eggs, in breakfast tacos, with chips, and sometimes as a side.