Ingredients
- 1 tablespoon neutral-flavored vegetable oil, such as canola or peanut
- 4 ounces dried chorizo, quartered lengthwise and thinly sliced. You must use dried chorizo for this, not soft and fresh
- 1 medium white or yellow onion, chopped
- 3 cloves garlic, chopped
- 2 cups dried pinto beans, rinsed and drained. In Dutch they are called "kievietsbonen". Je kunt ook gedroogde zwarte of witte bonen gebruiken. Gebruik GEEN gedroogde kidneybonen, die zijn tricky en kunnen giftig zijn.
- 2 bay leaves
- ½ teaspoon freshly ground black pepper
- 3 cups chicken stock
- 1 can (14½ ounces) diced tomatoes
- Small (6-inch) corn tortillas, for serving
- Shredded lettuce, for serving
- Crumbled añejo cheese or freshly grated Pecorino Romano cheese, for garnish
Procedure
- Press Sauté and use the Sauté or Adjust button to select the lowest temperature (“Less”). Place the vegetable oil in the inner pot, wait about 1 minute for it to warm, then add the chorizo. Cook with the lid off, stirring occasionally, until the chorizo releases some fat and becomes crispy, about 5 minutes.
- Add the onion and garlic and cook with the lid off until the onions are fragrant, about 2 minutes.
- Place the beans, bay leaves, and pepper in the inner pot. Wait a moment and then pour in the broth. (Adding the beans first lets the temperature in the inner pot cool down a bit so that steam doesn’t whoosh up when the broth is added.) Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 35 minutes.
- When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 15 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
- Remove the lid. Discard the bay leaves. Add the diced tomatoes. Press Cancel, then press Sauté and use the Adjust button to select the middle temperature (“Normal”). The liquid will bubble vigorously. Cook with the lid off until the beans are tender, about 10 minutes.
- Serve the beans hot, piled in corn tortillas, topped with shredded lettuce, and garnished with cheese.