Instant Pot Mexican Pinto Beans
Ingredients
The beans
-
1
lb
Dry Pinto Beans, rinsed & picked over
The vegetables
-
1
lg
Onion, chopped
-
2
Bay Leaves
-
3
cloves
Garlic, minced
-
2
Jalapeños, seeded and diced
The seasonings
-
1
Tbsp
Olive Oil (or bacon fat, or lard)
-
3
tsp
Chili Powder
-
2
tsp
Cumin
-
1
Chipotle in Adobo
chopped (optional)
-
¾
tsp
Salt (add after cooking)
The liquid
-
3 ½
cups
Water (or low sodium chicken broth)
Instructions
- Add all ingredients except the salt to the Instant Pot without stirring, gently pushing the beans into the liquid.
- Close the lid and set the steam release knob to the Sealing position.
- Select the Pressure Cook/Manual setting for 50 minutes at high pressure.
- After cooking, let the pot sit for 15 minutes for natural pressure release, then release any remaining steam.
- Open the lid, stir the beans, and discard the bay leaves.
- Add salt to taste and serve with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
143
Total fat
3g
Total carbohydrates
24g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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