Servings: 8 servings

1 pound bag dry pinto beans 1 pound bag dry pinto beans
1 Quart beef broth (or chicken) 1 Quart beef broth (or chicken)
1 pound Ham Steak (or precut chunks of ham) 1 pound Ham Steak (or precut chunks of ham)
1/2 tsp Cumin ½ tsp Cumin
1/2 tsp Chili Powder ½ tsp Chili Powder
1 Cup Water 1 Cup Water
Note: If not using ham you may want to add some salt to the beans. Note: If not using ham you may want to add some salt to the beans.

Prepare beans: subheading: Prepare beans:
5 to 8 hours in advance of cooking, Sort beans into a colander being careful to remove debris (rocks, dirt, etc). Rinse the beans in the colander then pour them into a medium sized non-metallic bowl. Put enough water in the bowl to cover beans by 2 or 3 inches. (Beans will absorb water and expand). Add 1 Tbsp salt to the water and stir to mix/dissolve. Cover bowl lightly with a plate. Let sit 5 to 8 hours.
1.5-2 hours before serving the beans: subheading: 1.5 to 2 hours before serving the beans:
Drain and rinse beans. Pour broth and beans into the PC. Push SAUTÉ so the liquid will begin to heat. (In place of broth, water and bouillon can be used).
Add cumin and chili powder. (After beans have cooked you can add salt, pepper, and hot sauce if needed. I usually set these on the table and let folks season to taste.)
Trim fat from ham steak. If there is a bone, put it in the pot and remove after beans cook. Cube the ham and put in with the beans. Stir.
Push CANCEL to turn off the pot.
Put the lid on the PC and seal. Close the vent if it doesn’t close automatically.
Select Pressure Cook then set time to 45 minutes.
After cooking time has expired, do a NPR (natural Pressure release). Allow 15 to 20 min for Pressure to reduce. After 15 to 20 min you can cover the vent and do a QR (quick release) or let the beans continue to reduce pressure. When ready to eat take the lid off and stir. Let cool 5 to 10 min. Enjoy!

*Beans should get their salt from the ham while cooking. If serving guests, salt, pepper, and hot sauce may be set out.  *Beans should get their salt from the ham while cooking. If serving guests, salt, pepper, and hot sauce may be set out.
**Once the beans are cooking cornbread can be started. I use Jiffy brand cornbread mix prepared with Almond Milk, egg beaters, and a dollop of non fat plain yogurt. Spray pan with cooking spray so cornbread doesn't stick. When cornbread comes out of oven a little bit of butter can be applied to top while warm.  **Once the beans are cooking cornbread can be started. I use Jiffy brand cornbread mix prepared with Almond Milk, egg beaters, and a dollop of non fat plain yogurt. Spray pan with cooking spray so cornbread doesn't stick. When cornbread comes out of oven a little bit of butter can be applied to top while warm.