Pressure Cooker Pinto Beans Recipes

INSTANT POT PINTO BEANS

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~

INSTANT POT PINTO BEANS

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.

PRESSURE COOKER PINTO BEANS

Steps:

• Rinse beans under water and pick over to clean out debris or impure beans.
• Soak overnight or for a quick soak method: put beans into a large saucepan with water to cover about 3″. Bring to a boil, turn off, and let sit for an hour. Drain and add to the pressure cooker.
• Add the pressed garlic, tomato juice, vegetable broth, bay leaf, and water. Do not add the salt until after they have cooked.
• Cook according to your pressure cooker instructions. For my instant pot, presoaked beans take 20 minutes. Add salt once the beans have finished cooking to taste.
• Use them in burritos, tostadas, salads, soups, as a side, made into hummus and more.

PRESSURE COOKER PINTO BEANS

Steps:

• Rinse your dry beans and put them into your pressure cooker. Add your water. Close pressure cooker lid (one not attached on the Ninja Foodi), close steam valve.
• Set to pressure high for 60 minutes. Do a quick release.
• Drain beans and put beans back into your pot.
• Add all other ingredients and stir together.
• Close your pressure cooker lid again and set to high pressure for 20 minutes. Allow to naturally release steam for 10 minutes, then release remaining.If you want more liquid in your beans before serving add a bit more broth.
• Serve!!

PRESSURE CANNING PINTO BEANS

Steps:

• You can soak the beans overnight or put dried beans in a large saucepan. Add water to cover beans by 2 inches. Bring beans to a boil, boil 2 minutes.
• Remove from heat and let stand covered for 1 hour. Drain. Cover beans with fresh cold water by two inches in a large dutch oven.
• (Because the beans have plumped up you may need a bigger pan.) Bring beans to a low boil for 30 minutes, stirring frequently. (Hard boil tends to split beans.)
• Pack beans using a slotted spoon into the hot pint jars filling about 3/4 of the way. Add 1/2 teaspoon kosher salt to each jar (optional).
• Ladle hot cooking liquid over beans removing air bubbles and add enough to fill to 1 inch headspace. Clean rims, add lids and rings.
• Process pints in pressure canner at 10lbs of pressure for a weighted gauge canner and 11lbs for a dial gauge for 75 minutes, quarts for 90 minutes.
• For more instructions and a checklist on the processing in a pressure canning click here!

BEST DARN POT OF BEANS EVER - HOMESTYLE PINTO BEANS W/ A PRESSURE COOKER OPTION

Steps:

• Place your beans in a large bowl, cover with at least 2" of water, 2 tablespoons raw apple cider vinegar, lemon juice, or kefir.
• Soak beans overnight or about 12 hours.
• Drain and thoroughly rinse the beans.
• Place beans in an Instant Pot insert or other pressure cooker along with the ham hock (if using). Cover with at least 2" of water (more is OK).
• In an Instant Pot, use the 'Manual' button and select 20 minutes. May be called 'pressure cook" on newer models (any high pressure program for 20ish minutes is fine). *Stovetop directions below in 'notes'*
• When the time is up, hit 'cancel'. Wait for the pressure to come down naturally, or do a quick release as preferred. The beans will continue to cook in the next step.
• Without draining the bean broth (add more broth or liquid if it doesn't seem soupy, we will be boiling off more liquid now as they cook some more), mix in the pepper, onion, minced ham.
• Hit 'sauté" and keep hitting until the the 'low' setting is selected. Simmer, uncovered for 1-3 (or more!) hours, or until most of the water is evaporated and the beans are melt-in-your-mouth tender. I use the 'low' sauté feature so it is not a vigorous bubble which will splatter annoyingly!
• Keep careful watch on your water level, and add more liquid if you need to. I like to leave my beans a little bit saucy, but this up to you! You could also choose to mash them up a bit for a refried-style.
• Finally, stir in the tomato paste or sauce, sea salt, and the cumin/chili powder as you like.

THE BEST MEXICAN PINTO BEANS FOR THE PRESSURE COOKER

Steps:

• Dice the onion and tomato. Set them aside separately since you will be sauteing the onion first.
• Mince the garlic cloves.
• Set your Instant Pot to the "saute" function and heat 1 Tablespoon of oil. If you are using a classic pressure cooker, you can do this part on the stove over medium heat.
• Add the onion and a pinch of salt and stir. Saute for about 3 minutes.
• Add the minced garlic and stir around. Saute for another 2-3 minutes, but be careful not to let it burn, so stir frequently and adjust heat as needed.
• While the onions and garlic are cooking, rinse the beans under cool water and sort out any discolored or broken pieces.
• When the onions and garlic are done, cancel the saute function and add the rest of the ingredients to the pressure cooker bowl. Stir to combine.
• Secure the pressure cooker lid (make sure the pressure release valve is closed!) and turn on the "Pressure Cook" setting to "high pressure" if using an Instant Pot. (See photos in post step-by-step for visual)
• Set the timer for 45 minutes, and then walk away.
• After the beans are done cooking and the timer has beeped to signal that it is finished, manually release the pressure by switching the valve to open. Watch out for the sudden burst of steam that will escape!
• When the pressure is released, remove the lid and use a potato masher to mash up some of the beans. This part can be done to your preference, but I do just enough to thicken the beans a bit, while still leaving the majority of the beans whole. The beans will look very watery before you do this, and they will thicken even more as they cool from boiling hot.
• Serve immediately, or cool completely and freeze for up to 3 months.

PRESSURE COOKER PORK AND PINTO BEAN CHILI

Steps:

• Preheat the broiler. Line a broiler pan or baking sheet with foil.
• Place the poblanos on the foil and broil, turning as needed, until completely charred, 10 to 15 minutes.
• Transfer the peppers to a medium bowl and cover tightly with plastic wrap. Let sit for 10 minutes. Using your hands, rub off most of charred skin, rinsing your hands frequently under cool running water. (You may first wish to slip on gloves of some sort as poblanos can irritate your skin.) Slice the poblanos in half and discard the stems, ribs, and seeds. Finely chop the chiles.
• In a 6- to 8-quart stovetop pressure cooker set over medium-high heat or in an electric pressure cooker set to sauté, heat 2 tablespoons oil. Add half the pork, season with salt and pepper, and cook, stirring occasionally, until browned, 5 to 8 minutes. Transfer to a plate. Repeat with the remaining pork and heap it onto the pork already on the plate.
• Add 1 tablespoon oil, the onions, and garlic to the pressure cooker or Instant Pot and cook, stirring occasionally, until softened, about 6 minutes. Stir in the cumin, oregano, bay leaves, and poblanos and cook until combined, about 1 minute. Add the vinegar, stock, beans, reserved pork along with any accumulated juices, and 1 teaspoon salt, stirring up the browned bits, and bring to a boil.
• If using a stovetop pressure cooker: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 26 minutes. Remove from heat, quickly release pressure, and remove lid.If using an electric pressure cooker: Secure lid. Manually set cooker to 31 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, and remove the lid.If using an Instant Pot: Secure lid. Set the Instant Pot to pressure cook at high pressure for 31 minutes. Once finished, turn off, quickly release pressure, and remove the lid.
• Let the chili stand, uncovered, for 30 minutes. Discard the bay leaves. If desired, season with salt and pepper to taste. Reheat gently, if necessary, before serving.

PRESSURE COOKED PINTO BEANS

Steps:

• Pick over beans, rinse and drain. Be sure to not fill the pressure cooker above the halfway mark. Combine ingredients in the cooker and cook for 22 to 25 minutes. For firm cooked beans, check for doneness after minimum time indicated. For soft cooked beans, add 2 extra minutes under high pressure. When cooking time is up, quick release pressure by placing cooker under cold running water. Drain immediately. Always clean the lid and vent thoroughly after cooking beans.
• Optional presoak: Cook the beans under high pressure for 1 minute, using 4 cups of water per cup of dried beans. Quick release the pressure under cold running water, drain and rinse the beans. Always discard any loose or free floating bean skins before further cooking. Follow cooking instructions above but adjust cooking time to 7 to 10 minutes.

PINTO BEANS (PRESSURE COOKER)

Steps:

• For the beans, I state 1 cup, number of cups is dependent on the size of your pressure cooker, the time stays the same, but do not go over 1/2 full with the contents of the pot.
• Rinse and drain the beans, remove any bad beans or debris.
• For SOAKED Beans.
• Add rinsed beans to a bowl and cover with 2 inches or so of water, let sit for at least 6 hours or overnight. For those readers in the tropics (myself included), place the beans in the fridge overnight to soak or they will ferment on the counter top. I normally soak beans 6 hours then carry on with the recipe.
• Drain the soaked beans, rinse, then add to your pressure cooker. Add the water and most important, the oil, this keeps the beans from foaming and possibly blocking the vent. If using more 1 cup of beans, increase the water. (2 cups beans, 8 cups water, but do not go over half full on your pressure cooker.)
• Close and lock the lid, add the weight, and turn the heat to high.
• When the weight starts to move and make a sound, reduce heat to low or medium low, just enough to keep the weigh moving, indicating you have the correct pressure.
• Set your timer for 11 minutes (10 minutes for more firm beans).
• At 11 minutes, turn off the heat and carefully move the slow cooker to an unused burner, allow to cool and release pressure.
• When you have indications of zero pressure (I have a valve that drops as a visual indicator) remove the weight, open the pot, and drain the beans, used as needed in recipes or as a side dish.
• For UNSOAKED Beans.
• Add beans, water, and oil to your pressure cooker. Depending on the size of your pressure cooker, do not fill more than the halfway mark. Cover and lock the lid and turn on heat to high.
• When the weight starts making noise and moving, indicating full pressure, reduce heat to maintain full pressure, start timing. 25 minutes if you like firmer beans, and as long as 27 minutes for softer beans.
• When the time is complete, turn off heat and carefully move the cooker to an unused burner. Allow a natural pressure release.
• When you have indication of zero pressure, remove the weight, drain the beans and use as is or in other recipes.