Description
These Mexican-Spiced Pinto Beans are packed full of flavor, quick and easy to make, and no soaking necessary!
Ingredients
Units
Scale
- 2 cups dry pinto beans
- 5 cups water
- 1 onion, roughly chopped
- 5 cloves garlic, minced
- 1 small jalapeño (1/2 or all seeds removed), minced
Spices
- 1 Tbsp chili powder
- 1 Tbsp cumin powder
- 2 tsp dried oregano
- 2 tsp dried rosemary
- 2 tsp paprika
- 3/4–1 tsp salt (to-taste)
After cooking
- handful of fresh cilantro, chopped (optional)
Instructions
- Sauté onion in Instant Pot in a splash of water or oil until softened. Stir in garlic and jalapeño and then turn Instant Pot “off”.
- Add 2 cups of dried pinto beans, 5 cups water, and all the spices. Seal lid and set on High Pressure for 55 minutes. Allow a full natural release.
- Once pressure has released, open lid and taste beans to make sure they’re cooked perfectly. If they need more time (this could be from old beans or hard water) seal Instant Pot and cook another 5-10 minutes, depending on how much more time you think they need.
- Stir in optional cilantro and enjoy immediately!
Notes
- Never leave beans sitting out at room temperature for too long! Beans (and rice) are prone bacteria that cause food-borne illnesses if left out at room temperature for 2 or more hours.
- Store beans in a well-sealing container for up to 5 days in the fridge or up to 2 months in the freezer.
- Prep Time: 5 minutes
- Instant Pot gaining and releasing pressure: 40 minutes
- Cook Time: 60 minutes
- Category: sides
- Method: Instant Pot
- Cuisine: American, Mexican