She uses more spices in hers than I do. I imagine with that much smoked paprika, hers might taste a bit more like chili beans. I generally don't use a lot of chili-like spices in Peruano or pinto beans. I'd put onions and garlic, maybe a little liquid smoke, possibly some sazon spice blend which includes cumin, paprika, and Mexican oregano, or I'd just add cumin and a little Mexican oregano. Sometimes I use epazote, if I have any in the fridge. I always add salt at the end after the beans are cooked.
I typically use the quick soak method on the stovetop for pintos and Peruano beans. I usually saute the onion in the instant pot before adding the beans, water, and other seasonings, except salt. Since I soak for an hour, I generally cook pintos and Peruano beans 8 or 9 minutes in the Instant pot. You could go less if you prefer firmer beans.
