Pressure Cooked Pinto Beans Food

PRESSURE COOKER PINTO BEANS

Pressure Cooker Pinto Beans image

Homemade pressure cooker pinto beans make a great side dish for Cinco de Mayo or any time of year. Use charro beans inside burrito bowls for a great meal!

Provided by The Typical Mom

Time 1h5m

Number Of Ingredients 11

Ingredients

2 c pinto beans (dry)
4 c water
1.5 c beef broth (could use vegetable broth)
4 oz chiles (canned, mild or medium)
2 tbsp garlic (minced, diced)
1 onion (diced)
2 tsp chili powder (or more)
2 tsp cumin
1 tsp paprika
1/4 c bacon bits
2 tsp garlic salt

Steps:

Rinse your dry beans and put them into your pressure cooker. Add your water. Close pressure cooker lid (one not attached on the Ninja Foodi), close steam valve.
Set to pressure high for 60 minutes. Do a quick release.
Drain beans and put beans back into your pot.
Add all other ingredients and stir together.
Close your pressure cooker lid again and set to high pressure for 20 minutes. Allow to naturally release steam for 10 minutes, then release remaining.If you want more liquid in your beans before serving add a bit more broth.
Serve!!

Nutrition Facts : ServingSize 3 oz, Calories 78 kcal, Carbohydrate 12 g, Protein 4 g, Fat 1 g, Cholesterol 2 mg, Sodium 554 mg, Fiber 3 g, Sugar 1 g

SPICY PRESSURE COOKER PINTO BEANS

Spicy Pressure Cooker Pinto Beans image

Adjust the amount of jalapeno to suit your taste, or use a mild or hot salsa instead of medium; I would not like these any spicier than they already are. I make these in a pressure skillet, a shallow version of a pressure cooker. The beans are soupy, but you can cook them a little longer in the open pan to reduce the liquid if you prefer thicker "juice". I use Herdez salsa casera for this.

Provided by zeldaz51

Categories Beans

Time 32m

Yield 3 1/2 cups, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup dried pinto bean, rinsed and picked over
1 smoked ham hock
2 garlic cloves, peeled and chopped
1 cup chunky salsa, medium heat
3 cups filtered water
1/2 teaspoon ground cumin

Steps:

Throw it all in the pressure cooker and cook 27 minutes.
Let it cool down on its own before opening, the salt and acid in the salsa make the beans a little firm and the carryover cooking is beneficial.
Boil, uncovered, for a few minutes to reduce the sauce.

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