Easy Instant Pot Pinto Beans
These flavorful yet mild beans are perfect on top of rice, a baked potato, or even with tortilla chips. They are super easy to make in an instant pot.
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Servings: 10 servings
Calories: 167kcal
Ingredients
- 1 lb dry pinto beans
- 4 cups vegetable broth
- 2 cups water
- 1 small yellow onion, diced
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon chili powder (or more to taste)
- ½ teaspoon garlic powder
Instructions
- First, dice the onions. There's no need to cook them in advance.
- Rinse the pinto beans and pick through for any old ones. Add the beans plus all other ingredients to the instant pot.
- Stir everything together and set the instant pot on high for 45 minutes.
- After the 45 minutes are up, the pressure cooker will need time to vent and release the air.
- Once done, remove the bay leaves. You can drain the beans or keep them in the cooking liquid. Add salt to taste. These are great on top of rice, baked potatoes, or even with chips. You can also make refried beans with them by mashing with a little of the cooking liquid.
- Once cooled, store leftover beans in an airtight container in the fridge for up to 5 days.
Equipment
- Instant Pot
Notes
- Make sure you rinse and pick through the dried beans to get rid of any old beans.
- These beans are not spicy. If you want some spice, increase the amount of chili powder.
Nutrition
Calories: 167kcal | Carbohydrates: 31g | Protein: 10g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 619mg | Potassium: 653mg | Fiber: 7g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 3mg
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https://theleafytable.com/instant-pot-pinto-beans/