Description
A simple and delicious recipe for cooking pinto beans in the Instant Pot, perfect for soups, salads, or as a side dish.
Ingredients
Scale
- 1 pound dry pinto beans
- 6 cups distilled water
- 1 medium onion (diced)
- 1 jalapeño pepper (cut in half lengthwise)
- 4 cloves garlic (minced)
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Rinse the beans and remove any pebbles or debris. Place the rinsed beans in the Instant Pot.
- To the pot, add the water, onion, jalapeño, garlic, chili powder, and salt. Stir to combine.
- Place the lid on the pot and turn the valve to seal.
- Select high pressure and set the cook time for 50 minutes.
- Once the time has passed, let the pressure release naturally for 15 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Remove the jalapeño and stir in the black pepper. Add more salt to taste, if desired.
Notes
- This recipe is great for meal prep. Store cooked beans in the fridge for up to a week.
- Feel free to adjust the spices based on your taste.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg