Get ready for the best pinto beans, made right in the Instant Pot. They are a flavorful and easy one-pot meal, perfect for a weeknight or the weekend. The dried pinto beans do not need to be presoaked. Soaking them before pressure cooking lessens the chance of the beans separating, though that is purely cosmetic. See *recipe notes* for instructions on how to quick soak the beans right in the Instant Pot.
1jalapeno peppermembranes and seeds removed, finely chopped
3garlic clovesminced
1teaspoondried oregano
1teaspoonchili powder
1teaspoonsalt
1teaspoonground cumin
3cupschicken brothhot
3cupswaterhot
1tablespoonfresh lime juice(juice of 1/2 lime)
¼cupcilantrochopped
Instructions
Set pressure cooker to sauté, add the bacon. Sauté bacon until the fat has rendered, about 3 minutes.
Add onions, jalapeño, garlic, and spices and sauce with bacon until the onions are translucent. Preheat the broth and water (I use a microwave) to speed up the cooking time. Add beans to the pot. Press cancel, add lid, seal pressure lever, and set machine on high pressure for 25 minutes for presoaked beans and 45 minutes for dried, non-soaked beans.
Allow pressure cooker to naturally release for 10 minutes, then initiate a quick release. To thicken the beans, cook on sauté with lid off until desired thickness, stirring occasionally.
Add lime juice and cilantro before serving. Top with favorite garnishes and serve.
Notes
My Instant Pot Quick Soak Method: Add 6 cups of water to the Instant Pot. Set the Instant Pot on "Sauté" then select "More" (usually that means pressing the sauté button twice until the screen shows the word "More"), add the beans, and bring to a boil. This should only take 5 minutes. Stir the beans. Press "Cancel" and let the lid simply rest on top of the Instant Pot. Let soak 60 minutes. Drain beans and rinse pot.