Instant Pot Pinto Beans
The easiest way to prepare beans with tender results and no presoaking is in the instant pot.
Servings: 6 cups
Ingredients
- 1 lb dry pinto beans
- 4 cups water
- 1 teaspoon coarse kosher salt
- 1/2 onion diced
- 1 jalapeno diced (use less jalapeno for less spicy or leave it out completely for no spice)
optional seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon minced garlic
Instructions
- I use a 6-quart electric pressure cooker (if the water amount doesn't cover the beans you will need a little more water.
- Rinse and sort beans for any foreign rocks or debris.
- Place the beans in the pot of the pressure cooker, add the water, along with the salt, onion, and jalapeno.
- Place the lid on top and set the timer to 30 minutes.
- When the timer goes off allow the beans to naturally release pressure for 15 minutes, then turn the pressure valve to release any pressure that is left.
- Open the lid carefully.
- The beans are ready to eat, you can add additional seasoning if desired (like chili powder, cumin, minced garlic, salt, and pepper to taste.
- Remove any excess liquid if you'll be using these for refried beans.
- If you are planning on refrigerating the beans you can place the beans with the liquid in glass jars and refrigerate them for up to a week, or freeze beans for up to 3 months.