The Best Mexican Pinto Beans For The Pressure Cooker Recipes
PRESSURE COOKER PINTO BEANS
Homemade pressure cooker pinto beans make a great side dish for Cinco de Mayo or any time of year. Use charro beans inside burrito bowls for a great meal!
Provided by The Typical Mom
Categories Side Dish
Time 1h5m
Number Of Ingredients 11
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!!
Nutrition Facts : ServingSize 3 oz, Calories 78 kcal, Carbohydrate 12 g, Protein 4 g, Fat 1 g, Cholesterol 2 mg, Sodium 554 mg, Fiber 3 g, Sugar 1 g
PRESSURE COOKED PINTO BEANS
Provided by Food Network
Categories side-dish
Time 35m
Yield 2 cups cooked beans
Number Of Ingredients 3
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.
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