Easy Chipotle Pinto Beans Recipe in the Instant Pot

This is a great recipe as is. A couple notes for how I’ve modified it after a couple times of doing it by the books: - I only use the chipotle peppers for this recipe, so I end up putting an entire can in. It’s extra spicy, but it’s so tasty. - Ditto for the cumin, chili powder, and any other spices. No need to be conservative here. I use a heavy hand when applying these spices, and the recipe has never felt overseasoned. While the recipe is great as is, I always liked adding more seasoning than the recipe calls for. - There’s so much leftover bean juice, so I add in a decent amount of corn starch slurry to give the juice a more gravy-like consistency.