THE BEST MEXICAN PINTO BEANS FOR THE PRESSURE COOKER
These Mexican Pinto Beans are made in the Instant Pot or other pressure cooker in under an hour! They are flavorful and the perfect side to tacos, enchiladas, carne asada and more!
Provided by Vanessa at The Cheerful Kitchen
Categories Side
Yield 6 cups
Number Of Ingredients 10
Steps:
- Dice the onion and tomato. Set them aside separately since you will be sauteing the onion first.
- Mince the garlic cloves.
- Set your Instant Pot to the "saute" function and heat 1 Tablespoon of oil. If you are using a classic pressure cooker, you can do this part on the stove over medium heat.
- Add the onion and a pinch of salt and stir. Saute for about 3 minutes.
- Add the minced garlic and stir around. Saute for another 2-3 minutes, but be careful not to let it burn, so stir frequently and adjust heat as needed.
- While the onions and garlic are cooking, rinse the beans under cool water and sort out any discolored or broken pieces.
- When the onions and garlic are done, cancel the saute function and add the rest of the ingredients to the pressure cooker bowl. Stir to combine.
- Secure the pressure cooker lid (make sure the pressure release valve is closed!) and turn on the "Pressure Cook" setting to "high pressure" if using an Instant Pot. (See photos in post step-by-step for visual)
- Set the timer for 45 minutes, and then walk away.
- After the beans are done cooking and the timer has beeped to signal that it is finished, manually release the pressure by switching the valve to open. Watch out for the sudden burst of steam that will escape!
- When the pressure is released, remove the lid and use a potato masher to mash up some of the beans. This part can be done to your preference, but I do just enough to thicken the beans a bit, while still leaving the majority of the beans whole. The beans will look very watery before you do this, and they will thicken even more as they cool from boiling hot.
- Serve immediately, or cool completely and freeze for up to 3 months.
INSTANT POT PINTO BEANS
Learn how to cook Instant Pot Pinto Beans (Pressure Cooker Pinto Beans) with the No Soak method! Hearty Creamy Instant Pot Mexican Pinto Beans (Frijoles Charros) makes a delish side dish or simple comforting bean soup, bursting with satisfying flavors.
Provided by Amy + Jacky
Categories Dinner Lunch Side Dish Soup
Time 1h30m
Number Of Ingredients 12
Steps:
- Render Bacon in Instant Pot: Before you turn on the heat, layer 6 slices of bacon in Instant Pot. *Note: We are using Instant Pot's preheating heat to render & crisp the bacon. Heat up Instant Pot using "Sauté More" function. Flip bacon occasionally. Once Instant Pot says "HOT" (roughly 12 mins), the bacon should be done. Place bacon on a paper towel to absorb excess fat. If they are not done, brown for a few more minutes.
- Saute Onion and Jalapeno: Add onion slices and jalapeno in Instant Pot. Cook for 3 ½ minutes. While the onions and jalapeno are sauteing, cut the bacon into bit size.
- Saute Garlic and Spice: Add 3 bay leaves, ½ tsp ground cumin, ½ tsp dried oregano, and minced garlic in Instant Pot. Cook until fragrant (roughly 1 minute).
- Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Pinto Beans: Add 2 tbsp (30ml) regular soy sauce, half of the bacon bits, well-drained pinto beans, and 3 ½ cups unsalted chicken stock in Instant Pot. Mix well and make sure all the beans in Instant Pot are submerged in the liquid. Carefully layer the crushed fire-roasted tomatoes on the very top. Do not mix after this. Close the lid and turn the Venting Knob to Sealing Position. Pressure Cook at High Pressure 45 mins + 20 mins Natural Release. Open the lid carefully.
- Thicken & Season Mexican Beans: Release some of the starch by stirring with a wooden spoon over "Saute" function. Stir pinto beans until desired thickness. Taste the beans, then adjust seasoning accordingly (for reference, we added roughly 2 - 3 pinches of salt to season the Mexican Pinto Beans to open up the flavors).
- Garnish Instant Pot Pinto Beans: Give pinto beans a final taste, then garnish. If you like it spicy, you can garnish the Mexican beans with jalapeno. Garnish with chopped cilantro and the remaining crisped bacon bits. Serve these tasty pinto beans immediately, and enjoy~
Nutrition Facts : Calories 438.34 kcal, Carbohydrate 46.8 g, Protein 21.74 g, Fat 18.38 g, SaturatedFat 6.02 g, Cholesterol 28.05 mg, Sodium 730.38 mg, Fiber 10.43 g, Sugar 5.38 g, ServingSize 1 serving
PERFECT PINTO BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Put the beans in a large bowl, cover with cold water and let soak overnight.
- Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.
SPICY COWBOY BEANS
These spicy cowboy beans are a perfect contribution to a potluck buffet any time of year. Instead of hours on the stove, they cook quickly in the pressure cooker and there's no need to pre-soak the beans. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 4-5 minutes. Add onion and garlic; cook until tender, 5-6 minutes longer. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel., Add water, soup mix, tomatoes and green chiles, tomato sauce, poblano pepper, brown sugar and taco seasoning. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 90 minutes. Let pressure release naturally., If desired, select saute setting and adjust for low heat. Simmer, stirring constantly, until desired consistency. Press cancel. Serve with toppings of your choice. , Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 1823mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 21g fiber), Protein 15g protein.
FRIJOLES DE LA OLLA (MEXICAN PINTO BEANS RECIPE)
Authentic "Frijoles De La Olla" Mexican Pinto Beans Recipe - Rich zesty pintos made on the stovetop, in the Instant Pot, or in a Crock Pot.
Provided by Sommer Collier
Categories Side Dish
Time 2h5m
Number Of Ingredients 7
Steps:
- Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches. Let the beans soak overnight.
- When ready to cook, place the beans in a large 6-8 quart pot with a heavy lid. Add the onion wedges, garlic, and hambone if using.
- Pour in enough water to cover the beans by 3-4 inches. Set the heat on medium.
- Cover and bring to a simmer. Then reduce the heat and simmer on medium-low to low for 2-4 hours, until the beans are very soft. *Even after soaking overnight, beans take a varied amount of time, base on how old they are. "New" dried beans will cook faster than beans that have been sitting in the pantry for months/years.
- Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
- Instant Pot Method: When using an electric pressure cooker, you do not have to soak the beans overnight.
- Place the beans in a 6+ quart Instant Pot. Add the onion wedges, garlic, and hambone if using.
- Add 5 cups of water. Lock the lid into place and set on Pressure Cook High for 35 minutes.
- Perform a natural release. Once the steam button drops, it is safe to open the lid. If the beans are still firm, you can Pressure Cook again for 5-10 minutes. Then perform a Quick Release.
- Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
- Crock Pot Method: Place the dried beans in a large 6-8 quart slow cooker. Add the onion wedges, garlic, and hambone if using. Pour in 8 cups water. (You do not have to soak the beans for this method.)
- Set the crock pot on HIGH for 8-10 hours or on LOW for 15-17 hours. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
Nutrition Facts : ServingSize 0.5 cups, Calories 175 kcal, Carbohydrate 33 g, Protein 10 g, Fat 1 g, SaturatedFat 1 g, Sodium 166 mg, Fiber 7 g, Sugar 4 g
PRESSURE COOKED PINTO BEANS
Provided by Food Network
Categories side-dish
Time 35m
Yield 2 cups cooked beans
Number Of Ingredients 3
Steps:
- Pick over beans, rinse and drain. Be sure to not fill the pressure cooker above the halfway mark. Combine ingredients in the cooker and cook for 22 to 25 minutes. For firm cooked beans, check for doneness after minimum time indicated. For soft cooked beans, add 2 extra minutes under high pressure. When cooking time is up, quick release pressure by placing cooker under cold running water. Drain immediately. Always clean the lid and vent thoroughly after cooking beans.
- Optional presoak: Cook the beans under high pressure for 1 minute, using 4 cups of water per cup of dried beans. Quick release the pressure under cold running water, drain and rinse the beans. Always discard any loose or free floating bean skins before further cooking. Follow cooking instructions above but adjust cooking time to 7 to 10 minutes.
PRESSURE COOKER PINTO BEANS
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
Categories Side Dish
Time 1h5m
Number Of Ingredients 11
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
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
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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- (If you soak your beans, put them in a bowl amply covered with water. Let soak at least 4 hours.)
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- Heat the oil in the Instant Pot or pressure cooker. Sauté the onions and garlic about 5 minutes, until the onions are translucent. Add the rice and continue to stir to coat the grains. Stir in 3 ½ cups of the vegetable broth.
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