Instant Pot Pinto Beans Recipe
Introduction
Instant Pot Pinto Beans are a simple and flavorful way to enjoy homemade beans without hours of soaking and simmering. With just a few ingredients and the magic of pressure cooking, you can have perfectly tender beans ready in under an hour.
Ingredients
- 3 cups of dry pinto beans
- 8 cups of water
- ½ teaspoon of salt
- 1 jalapeno, minced (or red pepper flakes, if you like spicy)
- 4 garlic cloves, minced
- ½ yellow onion, diced
- ¼ teaspoon of cumin
- More salt, to taste
Instructions
- Step 1: In a 6-quart pressure cooker, combine the dry pinto beans, water, ½ teaspoon of salt, jalapeno or red pepper flakes, garlic, onion, and cumin. Secure the lid and set the cooker to high pressure. Cook for 25 minutes.
- Step 2: Once the cooking time is complete, carefully release the pressure and remove the lid. Switch the Instant Pot to the “sauté” function and cook the beans uncovered for another 25 to 35 minutes, stirring occasionally, until they reach your desired softness. Adjust salt to taste before serving.
Tips & Variations
- For a milder flavor, omit the jalapeno or use only a pinch of red pepper flakes.
- You can add smoked paprika or a bay leaf during pressure cooking for extra depth of flavor.
- If you prefer a thicker bean broth, mash some beans during the sauté step and stir well.
- Use vegetable or chicken broth in place of water for richer taste.
Storage
Store cooked pinto beans in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the beans.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do I need to soak the beans before cooking?
No, soaking is not necessary when using an Instant Pot. The pressure cooking process softens the beans quickly without pre-soaking.
Can I use canned beans instead of dry beans in this recipe?
This recipe is designed for dry beans. Canned beans are already cooked and should not be pressure cooked, but you can sauté them with the seasonings for a quick flavored dish.
PrintInstant Pot Pinto Beans Recipe
This Instant Pot Pinto Beans recipe offers a quick and easy way to prepare flavorful, tender pinto beans using a pressure cooker. Enhanced with garlic, onion, cumin, and optional spicy additions like jalapeno or red pepper flakes, these beans are perfect for a nutritious side or main dish component.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: Approximately 8 servings 1x
- Category: Main Dish/Side Dish
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Main Ingredients
- 3 cups dry pinto beans
- 8 cups water
- ½ teaspoon salt
- 1 jalapeno, minced (optional) or red pepper flakes (optional, to taste)
- 4 garlic cloves, minced
- ½ yellow onion, diced
- ¼ teaspoon cumin
- More salt, to taste
Instructions
- Prepare Ingredients: Rinse the pinto beans thoroughly under cold running water. Mince the jalapeno if using and dice the yellow onion. Mince the garlic cloves and set all ingredients aside.
- Pressure Cook the Beans: In a 6-quart Instant Pot or electric pressure cooker, combine the dry pinto beans, 8 cups of water, ½ teaspoon salt, garlic, onion, cumin, and optional jalapeno or red pepper flakes. Seal the lid and set the cooker to high pressure for 25 minutes.
- Release Pressure and Saute: After the cooking cycle, carefully release the pressure manually and remove the lid. Switch your Instant Pot to the ‘Saute’ function and continue cooking the beans uncovered for an additional 25 to 35 minutes. Stir occasionally to prevent sticking and to allow the beans to soften to your preferred texture.
- Adjust Seasoning and Serve: Taste the beans and add more salt if needed. Once the beans are tender and flavorful, turn off the Instant Pot. Serve as desired, either as a side dish or incorporated into other recipes.
Notes
- Soaking the beans overnight is optional but can reduce cooking time and improve digestibility.
- Adjust the heat level by modifying the amount of jalapeno or skipping the red pepper flakes.
- If you prefer thicker beans, use the ‘Saute’ function longer to reduce the liquid.
- Leftover beans can be refrigerated for up to 4 days or frozen for up to 3 months.
- Be cautious when releasing pressure due to hot steam.
Keywords: Instant Pot, Pinto Beans, Pressure Cooker Beans, Mexican Beans, Easy Bean Recipe, Vegetarian Beans
