Mexican-Spiced Pinto Beans in the Instant Pot (soaked or un-soaked)
These Mexican-Spiced Pinto Beans are packed with flavor, cook up quick and easy in the Instant Pot, with the option of using soaked or un-soaked beans!
Servings: 6 servings
Ingredients
- 2 cups dry pinto beans
- 4-5 cups water or vegetable broth
- 1 small red or yellow onion chopped
- 5 cloves garlic minced
- 1 small jalapeño ½ 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
- ¾-1 tsp salt to-taste
After cooking
- handful of fresh cilantro finely chopped (optional)
Instructions
- *If soaking beans, soak 2 cups pinto beans overnight or for at least 8 hours.
- When ready to cook, drain water if soaking. Rinse beans in a colander.
- In the Instant Pot, sauté onions in a splash of water or a drizzle of oil until softened. Stir in garlic and jalapeño and then press "cancel" to turn off heat.
- Add pinto beans, 4 cups water for soaked beans or 5 cups water for un-soaked beans, and all the spices. Seal lid. For soaked beans cook on High Pressure for 12 minutes or for un-soaked beans cook on High Pressure for 55 minutes. Either way, allow a full natural release.
- Once pressure has released, open lid and test to make sure beans are at the desired softness. Add any more seasoning or salt it may need and stir in chopped cilantro.
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.