Pressure Cooker Seasoned Pinto Beans

Pressure Cooker Seasoned Pinto Beans are perfect for pairing with your favorite Mexican or Tex-Mex foods or in recipes that use canned beans.

I absolutely love making dried beans in my Instant Pot. I can go from dried beans to done in about an hour with no soaking and no checking the water levels. Y’all wouldn’t believe how often I burn beans if I’m cooking them on the stove.

We eat beans at least once a week because they are cheap, filling, and can be used in a bunch of different ways. However, this is my go-to recipe since pinto beans are our favorite. I adapted this recipe from Mel’s Kitchen Cafe and The Pioneer Woman. 

I added a few more seasonings than Ree calls for in her recipe and I loved Mel’s cooking technique because, hello scrumptious pinto beans from dry in an hour. Yes, please, and thank you very much.

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Use as refried beans in Tostadas or Chicken Fajita Tostadas

Slow Cooker Taco Ranch Chicken or Slow Cooker Copycat Cafe Rio Chicken and Cilantro Lime Rice

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Pressure Cooker Seasoned Pinto Beans

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Micha M

Ingredients

  • 1 to 1 1/2 Pounds Dried pinto beans
  • 1 Tablespoon Olive oil
  • 1/2 Cup Diced onion
  • 2 Tablespoons Minced fresh or pickled jalapeño
  • 10 to 12 Cups Water
  • 2 Teaspoons Salt plus more to taste
  • 1 Teaspoon Black Pepper
  • 1 Tablespoon Chili powder
  • 1 Tablespoon Paprika
  • 1 1/2 Teaspoon Cumin
  • 1 1/2 Teaspoon Dried oregano
  • 1 Teaspoon Garlic powder

Instructions

  1. Sort through the beans making sure that you remove any shriveled beans, rocks or other debris 

  2. Turn on the sauté or browning function of your pressure cooker

  3. Add the oil once heated 

  4. Cook the onion and jalapeño until the onions have softened and are translucent 

  5. Place the beans in the pressure cooker and cover with water. Make sure that the cooker is filled no more than half full

  6. Add the salt,black pepper,  chili powder, paprika, cumin, oregano, and garlic powder 

  7. Place the lid on the pressure cooker, set to sealing, and cook on high pressure for 40 minutes 

  8. Once the time is up let the cooker do a natural pressure release for 10 minutes then do a quick pressure release. Note it won't harm anything if you do a little longer natural release but I would not go shorter than 10 minutes. 

  9. Season the beans with salt and pepper as needed and use beans as desired.

This post may be linked to these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday

Comments

  1. man I LOVE my Instant Pot for just this reason “I burn beans on the stove” ME TOO! Thanks for linking to the Friday Frenzy. Oh and I pinned this to my Instant Pot Board.

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