Instant Pot Pinto Beans
See my guide on how to use an Instant Pot.
Instant Pot Pinto Beans are easy to make, and they are a versatile ingredient for quick, healthy meals. Learn how to cook pinto beans from dry in your Instant Pot, with cook times for both soaked and unsoaked beans.
Ever since I first made Instant Pot black beans, I’ve been hooked on cooking beans in my Instant Pot pressure cooker. Beans are a good source of vegetarian protein, and cooking dry beans in your Instant Pot is so easy!
This Instant Pot pinto beans recipe makes the best Mexican pinto beans. The taste and texture of Instant Pot beans are so much better than canned beans. Really, there’s no comparison.
Cooked beans are a versatile ingredient for healthy meals, and they also freeze well. I often make a batch of these Instant Pot pinto beans at the beginning of the week and then we get a few meals out of them during the week. You can freeze extra beans for quick meals later on.
Enjoy Instant Pot Pinto Beans as a side dish, or use them as a filling for burritos. Serve pinto beans with Mexican rice to make an easy meal of beans and rice. These pressure cooker pinto beans are also perfect for using in your favorite recipes, such as turkey chili, taco soup and vegetarian chili mac.
Do you need to soak beans before pressure cooking?
You don’t need to soak beans before cooking them in an Instant Pot. Unsoaked beans will cook evenly and fairly quickly in a pressure cooker. In my experience, unsoaked beans split apart less during pressure cooking. So if you forget to soak your dried beans or you just don’t want to soak them, you can still make delicious pinto beans in your Instant Pot.
However, soaking beans for 8 to 12 hours before cooking may make them easier to digest. Soaking helps to remove some of the gas-causing sugars from the beans. Soaked beans will also cook faster.
When I remember to plan ahead, I soak my beans because it’s hardly any more effort. You can decide what works best for you and your schedule.
How to cook pinto beans in an Instant Pot
Here’s a quick overview of how to make Instant Pot pinto beans. See the recipe box at the end of this post for the full list of ingredients and instructions.
- Pick over beans to remove any debris, and, if you aren’t soaking your beans, give them a good rinse.
- Optional: soak beans in cool, filtered water for 8 to 12 hours. Drain and rinse.
- Put the beans, water and seasonings in your Instant Pot. These Mexican beans are seasoned with onion, garlic, jalapeño, chili powder, cumin and black pepper. It’s best to wait and add salt after cooking.
- Close the Instant Pot lid and turn the steam release valve to the sealing position.
- Pressure cook on high pressure: 30 minutes for unsoaked beans or 15 minutes for soaked beans.
- Let the Instant Pot natural release for 15 minutes.
- Quick release any remaining pressure.
- Open the Instant Pot lid. Stir in salt to taste.
How long to cook pinto beans in an Instant Pot
If you soak your beans, the cook time will be shorter. You can add a few minutes to the cook time for softer beans, or subtract a few minutes for firmer beans. The pressure cooking time can vary with the age of the beans and between different brands. The cook times below are what works for me in my Instant Pot.
No Soak Pinto Beans
Cook unsoaked dry pinto beans for 30 minutes at high pressure, followed by a 15 minute natural release.
Soaked Pinto Beans (tested with 8 hours of soaking time)
Cook soaked pinto beans for 15 minutes at high pressure, followed by a 15 minute natural release.
If you are new to using an Instant Pot, my Instant Pot Instructions for beginners can help you to get started. I also have a guide about which Instant Pot to buy.
You might also like my Instant Pot Baked Beans. Try these quick and healthy Instant Pot Recipes and my popular Instant Pot Brown Rice and Instant Pot Rice recipes.
Cooking tips for Instant Pot Pinto Beans
- Salt beans after cooking, not before. If you add salt to the beans before cooking they may not become as tender. It’s also easier to salt to your tastes after cooking.
- If you are in a hurry, or if you don’t have fresh onion, garlic and jalapeño on hand, you can omit the chopped onion, minced garlic, and/or jalapeño. If you do this, I recommend adding 1/2 teaspoon of garlic powder, along with the chili powder, cumin and pepper. I’ve done this when I’m short on prep time and the pinto beans are still very tasty.
- If you decide to cook more than 1 pound of dry beans at a time, be careful to not overfill your Instant Pot. Never fill the pot above the line marked 1/2 in your Instant Pot when cooking foods such as dry beans that will expand while cooking.
- You can halve this recipe to make less beans. The cook time will stay the same.
- You can store cooked beans for up to 4 days in the refrigerator and up to 3 months in the freezer. Let the beans cool and then store in an airtight container.
Instant Pot Pinto Beans
- 1 pound dry pinto beans
- ½ small white onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño, seeds and ribs removed and chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon black pepper
- 4 cups water, (5 cups water for unsoaked beans), filtered if possible
- ½ teaspoon salt, or more to taste
- 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.
- If you are short on time, you can omit the fresh onion, garlic and jalapeño. Add 1/2 teaspoon garlic powder in addition to the other seasonings.
- After reader feedback and further recipe testing, I have increased the amount of water for unsoaked beans from 4 cups to 5 cups. This allows for more even cooking of the beans.
I’m trying your recipe tonight. In your recipe you left off water in the ingredient list, so I’m going to use 3.5 cups because that’s what you show in your black bean recipe. Wanted to let you know so you can update your recipe. Thanks!
4 cups of water is listed in the ingredient list in the recipe card. I hope your beans turned out great!
Hey Mary Jo & also Kristine – I have been cooking pinto beans for 50 years, using overnight soak, 1-hour soak and no-soak in the same pot on a gas stove, so I know a bit about Beans (including dried, whites, navy’s, split peas, great northerns, blackeyes, limas, etc.
I’ve read many of the posted comments here and there seems to be a common thread – NOT ENOUGH WATER. Kristine has amended her recipe from 4C to 5 C of water for unsoaked. (This may yet not be enough)
I am fully aware that “aged” pintos can take 25% longer to cook but “fresh ones” are in the 1-12 month range and “older dry beans” can be 1-4 years old. Our local “product stand” gets pintos in a 50lb burlap bag and we get bulk from him during the NC summer months.
I did some quick experimenting as I had a 4lb bag and a 10lb bag of pintos – two different brands likely grown many miles apart. With digital scales 1 pound of pintos filled a 2-cup glass measuring cup to the brim so we will call that 2-1/4 cups.
I will say 4-5 or 6 cups of water is very likely to be on the light side when cooking 1lb of pintos in an InstantPot pressure cooker. I tried 1 batch with the recommended 6C and used the 40 mins suggested by the InstaPot users guide. After timer went off, let it sit on “warm” for 10 mins, and naturally release steam another 10 mins. Open it up and water level was 1/4″ or so below bean surface and most of the top layer were a bit tough and chewy (as in undercooked).
Then we tried a 2nd batch with 8C of water and same times, etc. and beans were perfect. It never hurts to have 2-3-4 cups extra water or bean juice – lots of folks eat beans in a bowl with cornbread so the extra liquid goes to good use. And all your beans get cooked.
So if it is your first time cooking dried beans I strongly suggest measure carefully using 8 cups, write it down and see how it works out for you so the next time you can start building on your “own track record”.
And while we are talking dry beans in an InstaPot —> 40mins for pintos, 30 mins for white beans and 20mins for black eye peas. This illustrates the toughness of all comparatively.
I increased the spice mix
1 teaspoon chili powder to 1T
1 teaspoon cumin 1T
¼ teaspoon black pepper 1/2T
Just finished last batch —– 1lb pintos w 8C water – yield was a dood 6C of well cooked beans and 1-1/2 cup pot liquor or bean juice – quite thick so I added another 1-2/2 cups and they will be fine.
All the Best to bean lovers and keep up the good work Kristine
You’re a cook after my own heart. Thanks for this detail. I live in Southern Colorado and our soils and ethnic makeup make for fields and fields of beans grown. My mom would give my Kansan grandparents beans when we visited. Love and appreciate your research!
If I’m doubling my recipe
Is the com time still the same?
Yes, the cook time will be the same for a double recipe.
Made the soaked version, using only the powdered seasonings. So darn good and EASY! Had some that day, froze the rest into 2 batches, and then heated some up this am with some additional seasonings to serve alongside my tofu-veggie micas and sliced avocado. I will never buy canned beans again! Thanks for sharing this awesome technique and recipe!
I’m so glad you enjoyed this recipe. Thank you for taking the time to leave a comment. 🙂
Making your pinto beans now. I am vegan. I love pinto beans. Can’t wait to try your recipe?
If adding bacon or ham, do I need to adjust cooking time?
If adding uncooked bacon, I would chop it and then saute it in the pot, then follow the recipe as directed. You can add cooked ham without changing the cooking time.
Your pictures appear to have cilantro but I don’t see that in the list of ingredients. Recommended?
I added it for garnish after cooking. It’s personal preference if you want to garnish with fresh cilantro or not. 🙂
Can I use canned beans for this recipe instead?
No, this recipe is for how to cook dried pinto beans in the Instant Pot. Canned beans are already cooked so you would not need to use this recipe if you have canned beans.
Well, unfortunately this did not work for me. I followed the directions…EXACTLY…and they’re maybe about half way cooked. I just dumped them into a regular pot to finish cooking like I normally cook beans. I don’t get the instant pot craze…it still has to preheat, cook, sit, then do a release, basically takes forever.
I’m sorry this recipe didn’t work well for you. I’ve tested it a number of times and the beans are always cooked perfectly, but there may be some variation between different brands of pinto beans. If you decide to try it again, you could increase the cook time.
If the beans are old, they will take longer to cook. You can still cook old beans. I just add 10-15 min for older beans. Also if undercooked you can turn the IP back on for additional time so no need to give up. Try again, they are amazing and oh so easy in the IP.
Are you at a “higher” elevation? Pinto beans take about 50-55 minute cook time in my instant pot and I’m at over 5300ft elevation. I’ve not yet found a recipe that has that long of a cook time for pinto beans but ours come out perfect every time. I use the IP cos it’s “set it and forget it” (which stove top has not been for me in the past) and that’s been a big help lately!
I automatically add 10 minutes of cooking time for my 4800 feet. Glad I’m not the only one!
Phew! Glad I saw this as we are at 5000+ elevation!!! Thank you!
Thanks for the heads up! I’m high elevation, and just hit start on 30min…… Guess I’ll go add 15 just to be safe!
Hello, I tried the non-soaked recipe with 1lb beans and 4cups of water listed but the liquid dried up and beans where still hard. They cooked for 30 minutes and the 20 for steam to release. Could you tell me what you think may have gone wrong? Thank you for you recipe and I very much enjoyed your black bean recipe!
Hi Evelyn, 1 pound of beans and 4 cups of liquid are the standard measurements for cooking pinto beans in the Instant Pot. I’m surprised the liquid dried up. Maybe the steam valve wasn’t in the sealing position? Next time, you could try adding more liquid and increasing the cook time. There could be some variation in brands of beans and the cook time needed.
After further recipe testing, I have increased the amount of water for unsoaked beans to 5 cups. This allows for more even cooking of the beans, as I found that the beans on top were a bit dry and cooked less.
I cooked it twice as long for Anasazi beans (40 minutes)
Also handy to know 1 lb of beans is 2 cups.
Delicious with the jalapeno.
Much easier than using the slow cooker for 8 hrs!
Thank you. That answered my only question
I don’t have a jalapeno. Do you think I could use canned green chilies?
I think that would work great! You can also just leave out the jalapeno. 🙂
You use the same amount of water for soaked beans as unsoaked?
Aren’t they watery?
With either way, there will be some excess liquid to drain off. Otherwise you risk burning some beans on the bottom of the pot. I usually use a slotted spoon to serve them and it works perfect. 🙂
I tried your recipe for instant pot Pinto Beans and loved the flavor. I added 8 cups of water to the beans and they cooked perfectly. We like to have a bowl of rice with beans and fill the bowl with bean juice like a soup. We sprinkle chopped onion and cilantro on top and some fresh salsa and eat it with a rolled up tortilla. Delicious ?
Apsolutly amazing, I love to cook and more so in my pressure cooker one thing I have found is the difference in pots. I have to and the smaller on the stove or cooks better to me!! But I love your recipe, thank you so much. Plus I cut into small pieces of bacon fried and cooked along with the other ( your) seasonings and omg I wish I could put a picture. So thank you very much!!
Can you half the recipe? I only have 1 cup of dry beans. Thx!
I think that should work fine.
nice. I cook mine for 1 hour in the pressure cooker.. Then I let the pressure slow release for 30 minutes..
Keep in mind that beans get tougher and harder as they get older. Perhaps the problem was older beans. Who knows how long they were on the store shelf .
Reduced the recipe by half added a whole jalapeño. Worked perfectly. Thank you.
Did you half the water to make half recipe?
We like beans over cornbread how do I get thicker juice in instant pot?
I would recommend draining off most of the liquid.
Patsy… you could also remove 1/4 to 1/2 of the beans and mash them or put them in a blender then return them to the IP.
You can get thicker juice by smashing some of the beans.
Made this with unsoaked beans. In addition to the recipe spices and herbs, I added some cooked bones from a ham and bbq pork ribs. Cooked 55 minutes (assuming the beans were older since I got them at a discount store). The result was excellent after I fished out the bones. We made slightly mashed beans/refried bean (added butter), which were good in burritos and as a side to bbq.
To get thicker juice, once beans are completely done, take half cup of cooked beans, smash with a fork and stir back in the pot. You can also do a corn starch slurry (cornstarch and a little bean liquid) and stir slowly in the pot. Everything with thicken up.
Do I double water if doing 2 lbs of beans and cooking time?”
Double the water for double the beans but cook time does not change.
Tried this recipe already and the beans came out perfectly the first time. Very similar to how my grandmas use to come out. I was wondering, would the cooking time be different if you swapped in black beans instead of pinto beans? I’m assuming the liquid amount wouldn’t change.
Hi Jackie, here is my Instant Pot Black Beans recipe.
These came out perfectly soft, with every so often one with just enough firmness to add some texture. The seasoning worked out just right, balanced well and then the salt at the end added the final flavor. Thank you! I’ll be making these again!
I cook pinto beans all the time in my instant pot.. I tried your recipe and the only thing I didn’t do this time was not presoak my beans.. I was a little unsure about your 30 min cook time and 15 min release for uncooked beans. When I cool presoaked beans there 40 min on high w 15 min release. After following your times there still not fully cooked so I did another 15 and hoping fingers crossed there good
I’m sorry this recipe didn’t work well for you. I’ve tested it a number of times and the beans are always cooked perfectly, but there may be some variation between different brands of pinto beans. If you decide to try it again, you could increase the cook time.
I’m made your unsoaked recipe tonight. I added smoked sausage and I used 4 cups of chicken broth + 1 1/2 cups water and a whole onion. I served it in a bowl over rice. It turned out good. My husband like it, but I felt like it was missing something like maybe Rotel or green chili sauce. I wonder if the size of the instant pot could be a factor in why some peoples beans didn’t cook all the way.
I would also like to try Rotel. Seems a likely path. If someone has tried please post.
Sounds delicious, let me know if you try it.
I gave Rotel a go and it was just ok. I am a complete novice to utilizing the pot. Having confessed that, going forward I will add Rotel after cooking. Tasted as though all the flavor had gone. I’d also add fresh cilantro alongside a dash of sour cream. The beans should have had a solid 12 not just 8 and still cook the rice separate. Thanks
I also added the rotel chili tomatoes (as I typically do for a short cut), to me every time I cook in the Instant pot the flavor is gone or minimal in comparison to the stovetop cooking. I pre-soaked my beans overnight. Another novice trying to figure out this craze. I think I’m going to use it as a slow cooker (gave mine away when I got this gizmo). The pressure seams to take out the natural flavors, coupled with the time to prep, preheat, wait for the release, then clean and put away after use takes away from the efficiency for me.
Adding ROTEL to anything makes it better. I buy ROTEL by the case. Always good to have around.
So, if I half this, and use 1 cup/1.2 beans, I use 2 cups of water but same cooking time? I will pre-soak.
To make a half recipe you can halve all of the ingredients and keep the cook time the same. So you would use use one half pound of dried beans and 2 cups of water.
I made these tonight!! They were fabulous!
Thank you for the recipe. Just a quick note…if you are using dry beans and live above 5000’ altitude you will need to add additional cooking time. I had to cook them for 1 hour instead of just 30 min. BUT, they came out GREAT!! I live at 8300’ and have found I have to increase cooking times vs what I used to use in TX.
Thank you so much for this recipe. I’m new to being a vegetarian and cooking with the InstaPot. This was so easy to follow and my family loves them.
Thank you, Kristine! Finally used my instant for the first time with your instructions and recipe. I soaked my bean overnight first. It was delicious. Next.I’m going to make baked potatoes as.soon as I clean the pot. Thanks for holding my hand LOL!
Ok the brand of pinto beans is NuPak, a relatively new bag set to expire end of 2022.
I tried this time at 50 mins with 15 natural release and this was closer, but still will need some finishing on stove. Next time will try 60 mins!
Thank you for reporting back! There seems to be so much variation between beans! Mine were always soft with the cook times given in the recipe.
I made these beans today and they were fabulous! I pre-soaked my beans for 12 hours rinsed and drained them and I used all ingredients, except I used Chicken stock and added diced ham. I pressure cooked for 15 minutes and did a natural release for 15. I took another reviewers suggestion and added a cornstarch slurry and it thickened up nicely! Will most definitely be making this again! Best beans I have ever tasted! Thank you Kristine for this amazing recipe!!!
Did you add the slurry before or after you cooked them?
I would recommend adding the slurry after cooking.
Yes! I did add the slurry after the beans were done! Thank you again for the recipe! I have received many compliments on them ❤️
Wanting to try your recipe is your instructions for a 6qrt or an 8qrt. I find I have to double the liquid with most recipes since they are usually for a 6qrt.
There is a large enough volume of water in this recipe that you can make it in an 8 quart without increasing the liquid.
Can you double or even triple the pinto bean recipe?
As long as you don’t exceed the fill line that is halfway up the pot it should work.
Made these beans to add to my hearty chili, so just had beans (unsoaked) and water. They turned out great, so much better than taking 2 1/2 hours from dry or soaking overnight and another 1.5 hours to cook for the chili! Thanks so much for this great recipe.
I made the no soak recipe. Beans were delicious!
I really like citrus flavors so I was thinking of substituting orange juice for the water. Is this going to work or will the acidity of the orange juice mess with the cooking? I am going to try it anyways because orange pinto beans sound great to me and my spouse. I will let you know how it turns out.
I haven’t tried using orange juice so I can’t say how it would work. If you want to try it, I would recommend replacing only part of the water with orange juice, rather than all of the water.
Hi Janice, how did it go? For I’m intrigued after reading your post
Hi Kristine… I made your pinto beans as a soup and followed your instructions with one flavorful exception. I smoked 2.5 lbs of country style ribs at 250 degrees for two hours and added them whole to the mixture. I cooked the beans for 30 minutes and did the natural release as instructed and removed and pulled the ribs while cooking the beans another five minutes. I then did a quick release and thickened the soup with a water/cornstarch slurry and added the large pieces of shredded smoked pork into the pot. It was fabulous. I gave a quart to my daughter and son in law and they loved it too.
I make beans ALL of the time but wanted to try a different recipe. This was SO GOOD!!! Well written, easy, and super favorable. Thank you!
I tried the UNSOAKED recipe tonight with my brand new 6qt instant pot I did increase the water to 5 cups of water and did the 30 mins with the 15 mins release time till the beans were too firm I think it’s because I added salt while the beans were cooking which I realize now I shouldn’t have done ……: finished cooking in a pan for 20 mins and they were fine
Smells great but they’re still not cooked after an additional 5 minutes on high pressure. I’ll keep going with extra time but the rest of dinner is cold by now between the extra cook time, pressure release, etc.
Hi Sam, I’ve recently retested this recipe after a few other readers had a similar experience. My beans were completely soft after the cook times in the recipe. I’m thinking there must be a great deal of variation between different brands of beans, or they may cook differently based on age? Instant Pot pinto beans seem to be the type of recipe where there isn’t a one-size-fits all cook time, unfortunately.
Does altitude affect cooking time?
Yes it does, the Instant Pot company suggests you add 10% to the cooking time for 3000ft and 20% for 5000ft altitude.
I used this method to cook pinto beans for a chili recipe that I’m making tomorrow. I’m very pleased with how easy it was. Except…I lost track of time while on a phone call and left them in the IP longer than 15 minutes so the beans are softer than ideal. But I’ll be following your instructions more closely next time Kristine. Thanks for the guidance. I added a 3-inch strip of kombu (dried seaweed) which neutralizes the gas effect of beans.
I made these using unsoaked beans and about 5 cups of low sodium chicken stock instead of water. After reading some reviews I set it for 35 mins. I kept all of the other ingredients the same and they came out perfect, I’ve made this same recipe in the slow cooker and I prefer the pressure cooker better. Thanks!! Making the black beans tonight!
Cooked unsoaked beans for 45 minutes. Turned out great 30 minutes wasn’t enough. Thanks for the good recipe!
My son likes to dehydrate the pinto beans he puts them in his ramen noodles and about everything else
I make pinto beans all the time. This is my first experience with an instant pot. I followed your recipe, however for me and my family it definitely needed salt and more then the half a teaspoon on seasonings. Next time when I make this I will add salt into the pot before cooking and increase the cooking time. 30 minutes did not work not even with the release time. I kept adding 10 more minutes twice. We are very late, 9pm! Hahaha! Next time I will start earlier instead of 5pm. Learning experience. Thanks for explaining how to use the instant pot for this recipe!
I use either baking soda in soak water or while cooking, soft beans every time. Try it. Restaurant secret. I sprinkle it on can’t say how much but I make prob 2# beans at a time. And I’m thinking about a tablespoon baking soda.
Great recipe to keep on hand for next time I need to make beans.
Just FYI – This recipe is for TexMex beans, NOT Mexican. When I don’t presoak, I place my beans in boiling water and let it simmer for about 10 minutes, turn off the heat and let it sit for an hour. I discard the water then place in instant pot with hot water and cook per above instructions. This will help remove that cause gases.
I soaked beans for 30 minutes never works for me. I cook for 55 to 65 minutes and they’re perfect. I use a minimum of 6 cups of water.
Didn’t work me either with unsoaked beans (new from package) at 30 minutes high pressure + 15 mins natural release. Beans still hard. Finishing the cooking on the stove now.
Beans can vary depending on the variety and especially with how long they have been sitting on the shelf. If you find your beans take longer, indicate the brand you used and the cook time that worked for you. Thank you!
My 16 year old used this recipe for beans last night—he made a few adjustments—mostly to time because we like a softer bean—but they were delicious! Thank you.
Used an Instant Pot for the first time and came across your recipe to make pinto beans. I was skeptical that 30 minutes plus 15 would work for unsoaked beans but they came out perfectly and were delicious. Thank you so much.
Thank you for this recipe! I followed but I had a cup or so of wild rice I’ve been dying to use. So I did the recipe and added the wild rice and an extra cup of water. 45 min cook and a complete natural release, like another 30 minutes Omg! So frigging good. I did it longer because adding the rice but also I was sure the beans were older, from a pantry service. It’s amazing! I only salted in the end. The wild rice as perfect too, great combination! No burn, just beautiful beans and rice. I use the pressure cooker xl. So so good!
Thank you for sharing how this turned out with the wild rice! I will have to try that sometime. 🙂
This recipe was very tasty. I soaked the beans overnight and used an organic vegetable broth instead of water, I used organic vegetable broth and cooked it for 20 minutes. I also added 1/2 teaspoon of epazote and Mexican oregano.
Tender and tasty!
If you add at least a tablespoon of coconut oil or other oil, it will help prevent foam from forming and potentially clogging your vent.
I absolutely love this recipe. It is perfect as written. If I don’t have a fresh jalapeño, I substitute with a few shakes of chipotle powder. Either way, it’s foolproof!
Perfect Pinto Beans
Alex:I am assuming u meant 12 hours, not 8 to soak ? or what? Don’t understand.