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Instant Pot Pinto Beans Recipe
A fulfilling, plant-based, and fool-proof side dish is what you'll get out of this Instant Pot pinto beans recipe. We just can't say no to perfectly-cooked beans that are done in under one hour!
- cook TIME 50 mins
- prep TIME 10 mins
- total TIME 3 hr
- INACTIVE TIME 2 hr
Course: Side DishCuisine: American, Mexican
Servings: 4 servings
Calories: 234 kcal
Author: Luna Regina
Ingredients (11)
- 8 oz pinto beans
- 3 cups water hot
- 1/4 tsp salt
- 4 oz onion diced
- 1 tbsp garlic minced
- 1 tsp paprika
- 1/4 tsp ground black pepper
- 1/2 tsp chili powder
- 2 tbsp cilantro chopped
- 2 cup unsalted chicken broth
- 1/2 tbsp olive oil
INSTRUCTIONS
1
Soak 8 oz pinto beans in 3 cups of hot water for 1-2 hours or in cool, filtered water for 8 hours or overnight.
2
Drain and rinse the beans properly, set aside.
3
Turn your Instant Pot to “Sauté” mode. Sauté 4 oz onion and 1 tbsp garlic in 1/2 tbsp olive oil for 5 minutes.
4
Put the pinto beans and 2 cup unsalted chicken broth in the Instant Pot. Cook for 40 minutes on the “Meat/Stew” setting.
5
Rotate the steam release valve out of the sealing position to quick-release the remaining pressure.
6
Open the lid and add 1/4 tsp salt, 1 tsp paprika, 1/4 tsp ground black pepper, and 1/2 tsp chili powder to the cooked beans. Stir well.
7
Portion out the beans, sprinkle 2 tbsp chopped cilantro on top, and enjoy.
Nutrition
Serving: 1 serving | Calories: 234kcal | Fat 3g | Saturated Fat 1g | Polyunsaturated Fat 1g | Monounsaturated Fat 1g | Sodium 184mg | Potassium 895mg | Carbohydrate 40g | Fiber 10g | Sugar 3g | Protein 14g | Vitamin A 361IU | Vitamin C 6mg | Calcium 82mg | Iron 3mg