As I’m sure many, many others are, we’re constantly trying to eat more healthily, and that means having more whole grains and vegetables in our diet. We’re also trying to use and rotate our food storage. In addition, we’re trying to use the appliances on our counter so they won’t collect dust. Today’s experiment should help with all three pursuits! I’m trying this recipe, although, as usual, I’ve tweaked it a bit, and I imagine it will need more tweaking before we try it again.

Instant Pot Pinto Beans

1 pound (or 2 2/3 cup) dry pinto beans
1 teaspoon salt
1 teaspoon oregano
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon dried onion
8 cups water

Combine everything in the Instant Pot. Using the “manual” button, set for 25 minutes at high pressure. Let release naturally (about another 25 minutes).

Okay, our beans are really old – like over 15 years. It took an additional 20-30 minutes in the Instant Pot to get them kind of soft. I tried again another day with soaking the beans overnight before cooking them, but it didn’t seem to make much of a difference.

The first night our chili was fine, but on leftover night, I added an additional can of kidney beans from the pantry (so not 15 year old beans) and a can of corn. It was infinitely better. I need to remember that mixing old and new makes the old better, at least when it comes to dried beans.