Instant Pot Bean with Bacon Soup

 

1 pound dry pinto beans

6 slices bacon

1 28 oz container chicken broth

1 white onion diced

2 jalapenos diced

1 teaspoon onion salt

2 teaspoons salt

2 teaspoons pepper

1 tablespoon cumin

1 tablespoon paprika

1 teaspoon cayenne pepper

 

Wash beans in a strainer. Drain. Place beans, chopped bacon, diced onion, and jalapenos into the instant pot. Stir well. Top with broth. Add in salt, pepper, paprika, cumin, onion salt, and cayenne pepper. Stir well. Place the lid on the instant pot. Set to high pressure for 60 minutes – 1 hour. Set seal valve to close. Once the instant pot stops counting release pressure. Serve with cornbread.