In a mesh sieve, thoroughly rinse the dried beans in cool running water. Drain well.
In the stainless steel insert, add the rinsed beans, water, bay leaf and salt.
Close the pressure cooker lid, set the valve on “sealing”, and cook on high pressure for 40 minutes. Once completed, turn off the Instant Pot and allow the pressure to release naturally before removing lid.
Carefully drain the pinto beans and move into a bowl. Season, if needed.
Double recipe: If doubling the recipe, double the quantity of beans and water but use the same cook time.
To store: Let the beans cool completely before storing in an air-tight container in the fridge for 3 days.
To freeze: Cook a bigger batch and store in the freezer for up to 3 months.