Instant Pot Pinto Beans
Instant Pot Pinto Beans come together in a snap and are a fantastic vegan dinner or easy side dish. Blend them and use them as the perfect burrito filler!
Servings: 6 servings
Calories: 302kcal
Ingredients
- 1 pound dry pinto beans (453.6 grams) soaked overnight
- 1 tablespoon vegetable oil
- 1 small yellow onion diced
- 1 jalapeno pepper diced
- 4 garlic cloves minced
- 2 1/2 cups low sodium vegetable broth (591.471 ml)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Set the Instant Pot to 'Sauté.' Let it preheat.1 tablespoon vegetable oil
- While you are waiting for the instant pot to preheat, drain the beans and rinse them two times.1 pound dry pinto beans
- Once the instant pot says 'Hot,' add in the vegetable oil. Then add in the onion, jalapeño, and garlic. Cook until the onion is just translucent, about 5 minutes, stirring regularly.1 small yellow onion, 1 jalapeno pepper, 4 garlic cloves
- Add in the vegetable broth, then the seasonings and the beans.2 1/2 cups low sodium vegetable broth, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Close the instant pot and make sure the valve is set to sealing. Set to 'High Pressure' for 25 minutes. Once the cooking time is over, use a manual pressure release, turning it to venting. Once the float valve has fallen, remove the lid.
- Stir the beans, adjust the seasoning as needed, and enjoy.
Nutrition
Serving: 1cup | Calories: 302kcal | Carbohydrates: 51g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 634mg | Potassium: 1104mg | Fiber: 13g | Sugar: 3g | Vitamin A: 53IU | Vitamin C: 7mg | Calcium: 103mg | Iron: 4mg