instant pot bean recipe

8 c water
2 c dry pinto beans
4 tsp olive oil
1/3 onion chopped small
1 stalk celery minced
1 carrot diced small
1 jalapeno minced (seeds and membranes removed)
1/2 tsp. cumin
1 clove chopped garlic

combine all ingredients in instantpot.  cook for 34 minutes on manual setting, and wait for natural release (total warm up, cook, and natural release time is about 2 hours).  remove beans and veggies with slotted spoon and put in blender.  save some of the left over bean water in case your beans are too thick after mixing.  beat well, it will still have a few lumps.  add salt to taste.  start with 4 tsp of kosher salt and go from there.

*recipe from liz heywood.