Place the dry pinto beans into the inner liner of your Instant Pot. Cover with cold water; water should be about 2" above the beans.

Add the Goya Sazon dry seasoning packet. It adds a nice, savory, balanced flavor to the beans. This packet eliminates the need to grab multiple spice jars from the rack.

Pour in the tablespoon of olive oil or your favorite cooking oil. This step helps to reduce the amount of foam that builds up in the pot. Don't skip this, as excess foam can clog the steam release valve when you cook legumes.

Set the Instant Pot to the beans/chili setting. It defaults to 30 minutes, so tap the more setting to bump it up to 40 minutes of cooking time. This step varies, according to your pressure cooker manufacturer, so follow your manual. The beans will take five minutes or more to pressurize. Then they will flip over to the cooking process.

At the end of the cooking time, your cooker will beep. Carefully release the steam and remove the lid when it is safe to do so.

Enjoy your scratch-cooked, comforting bowl of beans.