Instant Pot Pinto Beans
One pot Instant Pot pinto beans cooked from scratch! So simple, perfectly seasoned, and healthy.
Equipment
Ingredients
- 2 cups dried pinto beans soaked overnight
- 3 cups vegetable stock or water
- ½ yellow onion diced
- 4 cloves garlic minced
- 1 jalapeño diced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
Instructions
- Either soak the pinto beans overnight or use dry beans.
- To the Instant Pot, add the beans, followed by onion, garlic, jalapeño, spices, and water. Give everything a quick stir.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 15 minutes at high pressure if using soaked beans, or 30 minutes if using dry beans. The Instant Pot will take around 10 minutes to come to pressure and start cooking.
- When the cooking program ends, quickly release the steam and carefully remove the pot. Season with salt and stir. Serve warm.
Video
Notes
Storing Tips
- Fridge: Let the pinto beans cool completely (mashed or not), and place in airtight containers. Store them in the refrigerator for up to 3 days.
- Freezer: You can also freeze pinto beans in freezer Ziploc bags and lay them flat to save space, or freeze for up to 3 months in small portions.
- Reheat: If your pinto beans are frozen, then you will need to thaw them in the fridge overnight. Reheat over the stovetop or in the microwave, and you'll probably need to add a splash of water as the beans will be thickened when they're cold.
Nutrition
Calories: 351kcal | Carbohydrates: 64g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Sodium: 614mg | Potassium: 1415mg | Fiber: 16g | Sugar: 3g | Vitamin A: 407IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 6mg
Find it online: https://littlesunnykitchen.com/instant-pot-pinto-beans/