Instant Pot Pinto Beans Recipe
This Instant Pot Pinto Beans recipe offers a quick and effortless way to prepare perfectly tender and flavorful beans using a pressure cooker. Infused with garlic, onion, jalapeno, and cumin, these beans are an excellent protein-rich base for a variety of dishes, from Mexican-inspired meals to hearty salads and soups.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes (25 minutes pressure cook + 25-35 minutes saute)
- Total Time: 1 hour to 1 hour 10 minutes
- Yield: Approximately 8 servings 1x
- Category: Main Dish / Side Dish
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Beans and Base Ingredients
- 3 cups of dry pinto beans
- 8 cups of water
- ½ teaspoon of salt
Flavorings and Spices
- 1 jalapeno, minced (or red pepper flakes if preferred for spice)
- 4 garlic cloves, minced
- ½ yellow onion, diced
- ¼ teaspoon of cumin
- Additional salt to taste
Instructions
- Prepare the Beans: Add the dry pinto beans, water, ½ teaspoon of salt, minced jalapeno (or red pepper flakes), garlic, diced onion, and cumin into a 6-quart Instant Pot or pressure cooker.
- Pressure Cook: Seal the lid and set the Instant Pot to high pressure. Cook the beans for 25 minutes. This pressure cooking drastically reduces the time needed to soften the beans compared to stovetop methods.
- Release Pressure and Saute: After the 25-minute cook time, carefully release the pressure according to your Instant Pot’s instructions. Remove the lid, then select the “saute” function and cook the beans uncovered, stirring occasionally, for an additional 25 to 35 minutes until the beans reach your preferred tenderness and liquid has thickened to your liking.
- Adjust Seasoning: Taste the beans and add more salt if necessary before serving.
Notes
- Soaking the beans overnight is optional but can reduce cooking time slightly and improve digestibility.
- Adjust the amount of jalapeno or substitute red pepper flakes depending on your spice preference.
- If you prefer a thinner broth, reduce the saute time after pressure cooking.
- Use fresh herbs or additional spices to vary the flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Keywords: Instant Pot pinto beans, pressure cooker beans, Mexican beans, easy bean recipe, vegetarian protein
Find it online: https://cheframiflavor.com/instant-pot-pinto-beans-recipe/
