Instant Pot Pinto Beans Recipes

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INSTANT POT PINTO BEANS



Instant Pot Pinto Beans image

Instant Pot Pinto Beans are easy to make and a versatile ingredient for quick, healthy meals. How to cook pinto beans from dry in your Instant Pot, with cook times for both soaked and unsoaked beans. Use these Mexican pinto beans in easy meals such as burritos, rice and beans, soups and chili.

Provided by Kristine Rosenblatt

Categories     How To     ingredient     Side Dish

Time 1h

Number Of Ingredients 9

1 pound dry pinto beans
½ small white onion (chopped)
4 cloves garlic (minced)
1 jalapeño (seeds and ribs removed and chopped)
1 teaspoon chili powder
1 teaspoon cumin
¼ teaspoon black pepper
4 cups water ((5 cups water for unsoaked beans), filtered if possible)
½ teaspoon salt (or more to taste)

Steps:

  • Rinse and pick over beans to make sure there are no small pebbles or other debris.
  • Optional: Soak beans in a large bowl of water (use filtered water, if possible) for at least 8 hours and up to 12 hours, at room temperature. Transfer soaked beans to a colander and rinse them well.
  • Put pinto beans (soaked and drained or unsoaked) in the Instant Pot. Add the water and remaining ingredients, except for the salt, and stir to combine.
  • Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time using the Pressure Cook or Manual button at high pressure:Unsoaked beans: 30 minutes.Soaked beans: 15 minutes.
  • The Instant Pot will take about 10 to 15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pressure to release naturally for at least 15 minutes by leaving the Instant Pot alone.
  • Then turn the steam release valve to the venting position to make sure all of the pressure has been released. Once the pin has dropped down, carefully open the Instant Pot lid. Stir and season the beans to taste with salt.
  • Cooled beans can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition Facts : ServingSize 1 /2 cup, Calories 136 kcal, Carbohydrate 25 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 109 mg, Fiber 6 g, Sugar 1 g

INSTANT POT® PINTO BEANS (NO SOAKING)



Instant Pot® Pinto Beans (No Soaking) image

Super flavorful and easy.

Provided by Jim

Categories     Side Dish

Time 1h25m

Yield 8

Number Of Ingredients 11

3 slices bacon
4 cups chicken broth
1 pound dried pinto beans, rinsed
1 ½ cups water
½ cup chopped onions, or to taste
2 green chile peppers
1 ¼ teaspoons garlic powder
1 ¼ teaspoons kosher salt
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon paprika

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and cook, 4 to 6 minutes, turning once. Add chicken broth, pinto beans, water, onions, chile peppers, garlic powder, salt, chili powder, cumin, and paprika. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bacon and chile peppers. Mash beans with a potato masher until they reach desired consistency.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 38.8 g, Cholesterol 6.7 mg, Fat 2.6 g, Fiber 9.4 g, Protein 14.5 g, SaturatedFat 0.6 g, Sodium 972.8 mg, Sugar 2.9 g

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