I used a stove top pressure cooker to make these on 28 Dec 2017, and I must say, the most flavorful pinto beans, I have ever eaten! No seasonings added, just beans, cooking oil, and water. Follow all safety precautions for your pressure cooker.
Rinse and drain the beans, remove any bad beans or debris.
Add beans, water, and oil to your pressure cooker. Depending on the size of your pressure cooker, do not fill more than the halfway mark. Cover and lock the lid and turn on heat to high.
When the jiggler starts making noise, indicating full pressure, reduce heat to maintain full pressure, start timing. 22 to 25 minutes if you like firmer beans, and as long as 27 minutes for softer beans.
Turn off the heat and move the cooker to an unused burner and do a natural release of pressure, just let the cooker sit until the lid lock drops indication no pressure. Carefully remove the jiggler keeping the top of the lid pointed away from you. When satisfied there is no pressure inside the cooker, unlock and remove the lid.
Drain the beans and serve as a side dish or as a main dish like I do 🙂