Instant Pot Mexican Pinto Beans
This Instant Pot Pinto Beans recipe has become my favorite way to cook pinto beans. I love making Chipotle dupes at home and these beans taste just like the pinto beans from Chipotle! This method is faster than simmering them on the stove (no soaking required!), and ends up with a creamy texture that's so much better than using beans from a can. They're creamy and flavorful while being incredibly low-lift and these pinto beans make a great side dish to tacos, burrito bowls, enchiladas, and more!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Makes: 8 servings
Ingredients
Instant Pot Pinto Beans
- 1 lb dried pinto beans, rinsed
- 1 white onion, diced
- 12 oz. Mexican beer (such as Modelo)
- 1 teaspoon ground cumin
- 2 bay leaves
- 4 cups water or chicken stock
- 2 teaspoons kosher salt
Instructions
- Cook the pinto beans. Throw everything into the pot of an Instant Pot and lock the lid in place. Set to manual or pressure cook on high for 40 minutes with a natural release. Discard the bay leaves and season to taste with salt and pepper.
- For thicker beans, remove the lid after cooking, turn the function to saute, and let the beans simmer for 15 minutes until thick.
Storage Instructions
- Once the beans are cool, store them in an airtight container in the fridge for up to 1 week. You can also store them in a freezer-safe bag or container in the freezer for up to 3 months. Defrost overnight in the fridge before reheating.
Nutrition
Serving: 1gCalories: 265kcalCarbohydrates: 43gProtein: 16gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 762mgPotassium: 952mgFiber: 9gSugar: 4gVitamin A: 9IUVitamin C: 5mgCalcium: 75mgIron: 3mg
