Pressure Cooker (Instant Pot) Pinto Beans
These Pressure Cooker Pinto Beans are quick and easy when made in your Instant Pot. Delicious Mexican flavors come through in this no soak pressure cooker bean recipe.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 people
- 2 Tbsp vegetable oil
- 16 oz dried pinto beans washed and picked over
- 1 large onion chopped
- 1 Tbsp minced garlic
- 2 chopped Chipotle Peppers in Adobo Sauce + 1tsp sauce
- 1 Tbsp Chili Powder
- 1 Tbsp Cumin
- 2 tsp salt
- 1 ½ tsp garlic powder
- 4 cups vegetable broth
- 1 cup water
- 1 15oz can diced tomatoes with green chilies
- 1 Tbsp white distilled vinegar
Set your Pressure Cooker to sauté on high. Once the display says Hot, add vegetable oil.
Add onion and garlic and cook for about 3 minutes, until onions have softened. Then add chipotle peppers, chili powder, cumin, salt, and garlic powder. Stir for about 20 seconds.
Add vegetable broth and water. Use a wooden spoon to stir and deglaze the pot by removing any stuck pieces of food from the bottom. Add beans and stir. Pour in diced tomatoes.
Press “Cancel” on your pressure cooker. Cover the pressure cooker and cook on High Pressure for 45 minutes.
Once timer is complete, allow pressure to naturally release for 15-25 minutes. Naturally release any remaining pressure.
Open Instant Pot and add vinegar to pot and stir. Enjoy :)
Suggested Tools for Instant Pot Pinto Beans
Calories: 249kcal | Carbohydrates: 39g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Sodium: 1078mg | Potassium: 849mg | Fiber: 9g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 4.9mg | Calcium: 79mg | Iron: 3.6mg