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\usepackage{units} % Get nice fractions
\author{Kenneth John Odle}
\title{Instant Pot Spicy Pintos}
\begin{document}
\begin{LARGE}
\textbf{Instant Pot Spicy Pintos}
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\bigskip

This recipe was tested using a six-quart Instant Pot Duo SV.

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\begin{large}
\textbf{Ingredients}
\end{large}

\begin{itemize}
 \item 2 cups dried pinto beans
 \item 4 cups water
 \item 1-2 pickled jalape\~{n}o peppers, chopped
 \item \nicefrac{1}{2} cup diced onion
 \item 1 tsp ground cumin
 \item 1 tsp granulated garlic
 \item 1 tsp chili powder
 \item 1-2 Tbs oil
\end{itemize}
\medskip

\begin{large}
\textbf{Method}
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\begin{enumerate}
 \item Sort the pinto beans and rinse them.
 \item Set the Instant Pot to "saut\'e" and add the oil.
 \item When the oil begins to shimmer, add the onions and saut\'e, stirring constantly, until translucent. Do not allow them to brown.
 \item When the onions are soft, add the spices and jalape\~{n}os and stir to combine.
 \item Add all ingredients to inner pot and stir to combine.
 \item Pressure cook on high for 35 minutes.
 \item Natural release for ten minutes.
 \item Perform a quick release.
\end{enumerate}
\bigskip

\begin{large}
\textbf{Notes}
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\begin{itemize}
 \item These are good as is, but I like to run a potato masher through them a few times to break up some of the beans.
\end{itemize}


\end{document}