Instant Pot Pinto Beans
Prep time: 10 minutes (or less) prep (to chop veggies)
Cook time: 1 hour 40 minutes
This Instant Pot Recipe is delicious and can be used in so many ways! This can be served over rice, over a baked sweet potato, in a burrito, in a taco, in nachos, in salads, etc. There are so many great toppings that can go with these flavorful beans, such as Greek yogurt, cheese, sour cream, fresh salsa (like the Pico de Gallo Salsa I posted last week!), avocado, guacamole, green onions, cilantro, etc.
- 1 T olive oil
- 1 sweet onion chopped
- 1 red pepper chopped
- 1 jalapeño pepper chopped
- 2 stalks of celery chopped
- 6 cloves of garlic chopped
- Juice of 2 limes (should be 2 T lime juice)
- 4 cups vegetable or chicken broth
- 1 14.5 oz can of petite diced tomatoes
- 1 lb. dried pinto beans (do not pre-soak)
- 2 teas Franks Hot sauce (or hot sauce of choice – but I recommend Franks)
- 1 T chili powder
- 2 teas cumin
- 1 bay leaf
- Using sauté setting on instant pot, sauté onion, peppers, celery with olive oil for 5-7 minutes.
- Then add garlic and sauté for 1-2 more minutes.
- Turn off, and add remaining ingredients and combine.
- Place the lid on and set vent to sealing.
- Set manual high pressure to 55 minutes.
- Let pressure naturally release.
- When depressurized, remove lid, stir and get rid of bay leaf.
This will take around 20 minutes to come to pressure under manual setting.
It will take around 20 minutes to naturally release.