Instant Pot Mexican Pinto Beans (soaked or un-soaked!)
These Mexican-spiced Pinto Beans have a warm, earthy, and savory flavor with just the right amount of spice and depth. The combination of cumin, chili powder, garlic, and paprika gives them that classic Mexican-inspired taste; comforting and full-bodied with the option of spicy-hot!
Servings: 6 servings
Equipment
- 1 Instant Pot
- 1 Colander
Ingredients
- 2 cups dried pinto beans
- 4-5 cups water or vegetable broth
- 1 small white or yellow onion, diced
- 6 cloves garlic, minced
- 1 jalapeño, ½ or all seeds removed, minced (optional for spice)
- 1 Tbsp chili powder
- 1 Tbsp cumin powder
- 2 tsp dried oregano
- 2 tsp dried rosemary
- 2 tsp paprika
- ¾-1 tsp salt
After cooking
- handful of fresh cilantro, chopped
Instructions
- *If soaking beans: Place 2 cups of pinto beans in a large pot and cover with several inches of water. Soak overnight.Once ready to cook the following day, use colander to drain water.
- In the Instant Pot, press the "sauté" option and add 1 tsp avocado oil. Once hot, add onions and sauté until softened, about 7 minutes. (For oil-free, add a splash of water when needed while sautéing.) Press "cancel" to turn off heat, then stir in garlic and jalapeño.
- Add pinto beans and all the spices.For soaked beans: add 4 cups of water and cook on High Pressure for 9 minutes. For un-soaked beans: add 5 cups of water and cook on High Pressure for 55 minutes. Allow a full natural release.
- Once pressure has released, open lid and test to make sure beans are tender. (If not at desired softness, seal lid and cook another 3-5 minutes.) Taste, and add any more seasoning or salt needed, then and stir in chopped cilantro.
Notes
- Store beans in a sealed container for up to 5 days in the fridge or up to 2 months in the freezer.
- Don't 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.