Instant Pot Mexican Pinto Beans

From The Modern Proper

Ingredients
2 Tbsp vegetable oil
1 small onion, chopped, about 1 cup
2 1⁄2 cups dried pinto beans, rinsed, about 1 lb
4 cups chicken or vegetable stock 1 cup water
2 Tbsp taco seasoning
1 1⁄2 tsp sea salt
2 Tbsp bacon fat, (optional)

 

Method
1. With your instant pot on sauté mode, heat the oil until glistening. Add in the onion and cook, stirring often, until translucent, about 5 minutes.
2. Add in the remaining ingredients,stir to combine and tightly secure the lid in place. Turn the Instant Pot to MANUAL mode with high pressure selected for 1 hour.
3. When the timer is done, allow the pressure to release naturally, about 15-20 minutes. If there is any pressure still in the pot, you can manually release it at this time.
4. Open the Instant Pot, stir and allow the beans to rest for 5 minutes before serving. Cooked beans will keep in an airtight container for up to 1 week in the refrigerator.