Shrimp Bay leaf Chicken bouillon or salt Pepper Water Guajillo chile Water Onion Garlic Salt Hominy can Oregano
Remove any broken pieces, any partial pieces, or missing the skin. All go into the trash.
From here, you must wash, rinse, and repeat. Again, don’t skip this step, or your beans will taste like dirt.
Place your beans in the Instant Pot and add salt. We are using an Instant Pot and less water, use less salt than normal.
Oil… I know. Totally not traditional, but it helps with the foaming and prevents clogging up the pressure valve. Add the water and lock the lid on your Instant Pot.
I cooked them for 35 minutes at High Pressure. Then full natural release about 20-30 minutes. Switch the valve to “venting.”
Lastly, CAREFULLY open up the lid, test the beans if ready.
If the beans are not fully cooked, return to the Instant Pot and set on high pressure for 5 minutes. Hope you enjoy!