Instant Pot Pinto Beans with Smoked Brisket

Ingredients

• 1 cup Pinto Beans (dried soaked overnight)
• 1/2 lb Smoked Brisket (cut into chunks)
• 1 tbsp Olive Oil
• 1 med Red Onions
• 3 medium Jalapenos
• 1 med Bell pepper
• 3 cloves Garlic
• 2 cups Chicken stock
• 1/2 cup Water
• 12 oz Lager beer
• 1 whole Bay leaf
• 1/2 tbsp Smoked sweet paprika
• 1/2 tbsp Black pepper
• 1/2 tbsp Kosher salt
• 2 tsp Cumin

Instructions

1. 1

   Optional first step is to sear the brisket 1-2 minutes to release some of the flavor. Set aside afterwards.

2. 2

   Set instant pot settings to saute (high) and add olive oil once display rereads “hot.” Add onions and peppers cooking for 3-4 minutes. During last minute add garlic and half the spices

3. 3

   Add the beans and bay leaf stirring to mix the beans well.

4. 4

   Add the beer deglazing the pan and cooking off some of the alcohol. Cancel sauce function then add water and stock.

5. 5

   Add brisket back to the pot

6. 6

   Close the lid then pressure cook manually for 60 minutes. Do a natural pressure release for 20 minutes before turning the valve to venting.