Instant Pot Pinto Beans
from kristineskitchenblog.comThese Instant Pot Pinto Beans are easy to make and a versatile ingredient for quick, healthy meals. This recipe includes cook times for both unsoaked and soaked pinto beans. Serve the cooked beans as a side dish or in burritos, rice and beans, soups and chili.
Servings: 12 servings
Calories: 136kcal
Ingredients
- 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
- 6 cups water filtered if possible
- ½ teaspoon salt or to taste
Instructions
- 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 onion, garlic, jalapeño, chili powder, cumin, pepper and 6 cups water. Stir to combine.
- Close the Instant Pot lid and move 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 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 move 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. There will be some extra cooking liquid, which you can either drain off or serve with the beans.
- Once, cool, 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.
Video
Notes
- 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 from 4 cups to 6 cups. This allows for more even cooking of the beans.
- Some readers have reported that their beans were still firm after cooking unsoaked beans for 30 minutes. Older beans will take longer to cook (and very old beans may never become tender). If you find that your beans aren't cooked to your liking after 30 minutes, you can increase the pressure cooking time.
- If you are at high elevation, I recommend adding about 20 minutes to the cook time.
Nutrition
Serving: 1/2 cup | Calories: 136kcal | Carbohydrates: 25g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 109mg | Potassium: 543mg | Fiber: 6g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg
