Instant Pot Pinto Beans
Instant Pot Pinto Beans is a simple, delicious no soak recipe. These beans go from dry beans to cook beans in less than an hour.
Servings: 6
Cost: $3.41 Recipe, $0.57 per Serving
Ingredients
- 1 pound Dry Pinto Beans
- ½ Yellow Onion finely diced
- 2 teaspoons Salt
- 1 tablespoon Minced Garlic
- 2 Bay Leaves
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 2 cups Water
- 4 cups Low Sodium Chicken Broth
Instructions
- Rinse and sort the dry beans, discarding any damaged beans or debris. Add the beans to the Instant Pot.
- Add the onion, salt, garlic, bay leaves, cumin, oregano, water, and chicken broth. Stir to combine.
- Secure the lid and set the valve to the sealing position.
- Cook on high pressure for 35 minutes.
- When the cooking time is complete, carefully perform a quick release according to the manufacturer’s instructions.
- Once the pressure is fully released and the pin drops, remove the lid and discard the bay leaves.
- Serve warm with your favorite toppings and enjoy.
Notes
You do not have to soak these beans when cooking them in an instant pot!
Refrigerate the leftover beans in an airtight container for up to 1 week or freeze for up to 3 months.
Nutrition
Calories: 295kcal | Carbohydrates: 51g | Protein: 20g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 837mg | Potassium: 1218mg | Fiber: 12g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 6mg | Calcium: 108mg | Iron: 5mg
