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, see note
- 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.
Video
Notes
Please note that this recipe has not been tested with canned pinto beans, it has only been tested with dried and soaked pinto beans.
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