Description
A quick and flavorful way to cook dried pinto beans without soaking! Ready in under an hour, these tender, versatile beans are perfect for tacos, soups, rice bowls, and more.
Ingredients
- 1 cup dried pinto beans, rinsed and sorted
- 4 cups broth (chicken, vegetable, or beef) or water
- 2 bay leaves
- 2–3 garlic cloves, smashed
- 1 onion, halved
- 1 teaspoon chili powder
Instructions
1. Prepare the Beans:
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- Rinse the pinto beans under cold water to remove debris. Check for and discard any stones or damaged beans.
2. Assemble in the Instant Pot:
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- Add beans to the Instant Pot. Top with bay leaves, garlic, onion, and chili powder.
- Pour in the broth or water, ensuring the beans are submerged.
3. Pressure Cook:
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- Secure the lid and set the valve to “Sealing.”
- Pressure cook on high for 30 minutes.
4. Natural Release:
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- Let the pressure naturally release for 10 minutes.
- Perform a quick release to release any remaining pressure.
5. Finishing Touches:
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- Discard bay leaves, onion, and garlic.
Optionally, drain the beans or keep the liquid for extra flavor
Notes
- Use broth instead of water for a richer flavor.
- Adjust seasonings like cumin, smoked paprika, or cayenne to suit your taste.
- Leftover beans can be refrigerated for up to 5 days or frozen for up to 3 months.
- Save the cooking liquid for soups or stews—it’s packed with flavor.
- Prep Time: 5 minutes
- Cook Time: 40 minutes (including natural release)
- Category: Side Dish, Main Dish
- Method: Instant Pot
- Cuisine: Mexican, American