Pinto Beans : Instant Pot

 

INSTANT POT PINTO BEANS 

2 cups dried pinto beans (no pre soak is required for this length of time)

5 cups of water * 

Pressure Cook High 60 minutes

Quick or slow release. It's up to you.

Then I added** in 

1 diced sweet onion

2 TBSP Garlic, heaped

3 MAGI Bouillon Cubes, crushed 

(These are the one cube to one cup of water size. Do not add extra water with the cubes.) I use the vegetable cubes.

2 TSP Oregano 

2 TSP Cumin

1 TSP Chipotle Chili Powder

1 TSP Smoked Paprika

1/2 TSP Black Pepper

1/2 TSP Salt

Stir well.

Pressure Cook High 15 minutes

Quick or slow release

I mixed these with rice to make rice and beans. 

Top with your favorites:

sour cream

cheese

avocados diced

tomatoes chopped

cilantro

salsa

black olives

& just whatever you can imagine!

These beans thicken from a soup to a slurry with time as they cool. To avoid this, mix with rice. However, after they thicken they make a great filler for burritos, tacos, chalupas, etc. And, of course the rice and bean blend also works well for burrito filler. Here's my recipe for tofu and black bean burritos. The black beans can easily be substituted with this pinto bean recipe.

NOTES: 

* I tried 4+1/4 cups which was fine when no additions** were made and the time was increased to 1 hour 10 minutes. This is the amount I use when I only want the beans cooked to replace for canned beans in a recipe. Add 1 TSP of salt after releasing the pressure and removing the lid. Allow to sit on the warm cycle for 10 minutes to infuse the salt. Drain the beans to use as substitutes for canned beans. Reserve the drained liquid to use in soups or to create stock.