INSTANT POT PINTO BEANS
Learn how to cook Instant Pot Pinto Beans (Pressure Cooker Pinto Beans) with the No Soak method! Hearty Creamy Instant Pot Mexican Pinto Beans (Frijoles Charros) makes a delish side dish or simple comforting bean soup, bursting with satisfying flavors.
Provided by Amy + Jacky
Categories Dinner Lunch Side Dish Soup
Time 1h30m
Number Of Ingredients 12
Steps:
- Render Bacon in Instant Pot: Before you turn on the heat, layer 6 slices of bacon in Instant Pot. *Note: We are using Instant Pot's preheating heat to render & crisp the bacon. Heat up Instant Pot using "Sauté More" function. Flip bacon occasionally. Once Instant Pot says "HOT" (roughly 12 mins), the bacon should be done. Place bacon on a paper towel to absorb excess fat. If they are not done, brown for a few more minutes.
- Saute Onion and Jalapeno: Add onion slices and jalapeno in Instant Pot. Cook for 3 ½ minutes. While the onions and jalapeno are sauteing, cut the bacon into bit size.
- Saute Garlic and Spice: Add 3 bay leaves, ½ tsp ground cumin, ½ tsp dried oregano, and minced garlic in Instant Pot. Cook until fragrant (roughly 1 minute).
- Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Pinto Beans: Add 2 tbsp (30ml) regular soy sauce, half of the bacon bits, well-drained pinto beans, and 3 ½ cups unsalted chicken stock in Instant Pot. Mix well and make sure all the beans in Instant Pot are submerged in the liquid. Carefully layer the crushed fire-roasted tomatoes on the very top. Do not mix after this. Close the lid and turn the Venting Knob to Sealing Position. Pressure Cook at High Pressure 45 mins + 20 mins Natural Release. Open the lid carefully.
- Thicken & Season Mexican Beans: Release some of the starch by stirring with a wooden spoon over "Saute" function. Stir pinto beans until desired thickness. Taste the beans, then adjust seasoning accordingly (for reference, we added roughly 2 - 3 pinches of salt to season the Mexican Pinto Beans to open up the flavors).
- Garnish Instant Pot Pinto Beans: Give pinto beans a final taste, then garnish. If you like it spicy, you can garnish the Mexican beans with jalapeno. Garnish with chopped cilantro and the remaining crisped bacon bits. Serve these tasty pinto beans immediately, and enjoy~
Nutrition Facts : Calories 438.34 kcal, Carbohydrate 46.8 g, Protein 21.74 g, Fat 18.38 g, SaturatedFat 6.02 g, Cholesterol 28.05 mg, Sodium 730.38 mg, Fiber 10.43 g, Sugar 5.38 g, ServingSize 1 serving
INSTANT POT® PINTO BEANS (NO SOAKING)
Super flavorful and easy.
Provided by Jim
Categories Side Dish
Time 1h25m
Yield 8
Number Of Ingredients 11
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
PERFECT PINTO BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Put the beans in a large bowl, cover with cold water and let soak overnight.
- Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.
IP PINTO BEANS
Make and share this IP Pinto Beans recipe from Food.com.
Provided by lawrencemovies
Categories Beans
Time 57m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in IP.
- Pour in water about 5 cups of water. (Water should cover 1" above the pinto beans).
- Stir.
- Set IP to pressure cook (high) for 30 minutes with steam release valve set to the Seal position. (There will be approximately a 12 minute warm up before 30 minute cook time begins).
- Natural release for 10 minutes (the float valve should have dropped).
- Manual release the remaining pressure by moving the steam release valve to the vent position.
Nutrition Facts : Calories 57.1, Fat 2.3, SaturatedFat 0.3, Sodium 971.9, Carbohydrate 7.9, Fiber 0.1, Protein 3.5
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EASY INSTANT POT PINTO BEANS RECIPE - A PINCH OF HEALTHY
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4.8/5 (75)Total Time 1 hr 27 minsCategory Side DishCalories 196 per serving
- Close and lock the lid, and cook on manual high pressure for 45 minutes. Note: It will take several minutes to come to pressure.
- Allow the pressure to naturally release (Do not use the valve, but let it sit until the pressure indicator pin drops on its own. Mine took about 26 minutes, FYI.)
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- Sort the pinto beans, removing any broken beans, stones, and dirt clods. Put the beans in a strainer and rinse under running water.
- Pressure cook the beans for 40 minutes with a quick pressure release: Put the rinsed beans in the Instant Pot or pressure cooker pot. Pour in the 6 cups of water, then stir in the teaspoon of salt and add the onion and bay leaves. Lock the lid on the pressure cooker. Cook on high pressure for 40 minutes in an electric pressure cooker or 35 minutes in a stovetop PC. (In an Instant Pot, use “Manual” or “Pressure Cook” mode set for 40 minutes). Quick release the pressure in the pot.
- Serve: Remove the pressure cooker lid – open it away from you to protect yourself from the hot steam. Discard the onion and bay leaves. Ladle the beans into bowls, and serve.
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