Pressure Cooker Pinto Beans
One of my favorite side dishes at a Mexican restaurant is whole pinto beans. I like them kind of soupy and really flavorful. When I discovered I could make beans in the instant pot without soaking and waiting I jumped on board. These pressure cooker pinto beans are so darn tasty!
Prep Time25 minutes mins
Cook Time50 minutes mins
Natural Release Time25 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Side Dish
Servings: 14 servings
- 1 tablespoon olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 roma tomato diced
- 1 jalapeno diced
- 1 pound dry pinto beans rinsed
- 5 cups low sodium chicken broth use veggie broth for vegetarian version
- 7 ounces can diced green chilis
- ¾ tablespoon Redmond Real Salt
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 bay leaves
Using an electric pressure cooker, set to saute. Add olive oil.
Add onion, garlic, tomato, and jalapeño. Cook until tender.
Add beans, broth, diced green chilis, salt, cumin, paprika, and bay.
Cook on high pressure for 50 minutes. Allow a complete natural release.
Discard bay leaf.
Optional - garnish with pico de Gallo, cilantro, avocado, and cotija cheese.
- Don't forget to add salt. This is an essential ingredient and if you skip it, you are left with bland and boring beans.
- Use natural release. The beans will continue to cook during the twenty minutes it takes to release all the pressure.
- Make them over the top with a topping! They add flavor and color.
- Serve it up as a vegetarian main dish. Turn this dish into a tasty vegetarian main dish everyone will love and serve it up with some rice or tortilla chips and lots of delicious toppings.
Serving: 0.5cup | Calories: 146kcal | Carbohydrates: 24g | Protein: 8g | Fat: 2g | Sodium: 527mg | Potassium: 618mg | Fiber: 5g | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 7.9mg | Calcium: 58mg | Iron: 2.5mg