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Easy Pinto Beans Recipe
Learn how to make perfect Pinto Beans in the Instant Pot (or Slow Cooker) with this easy method. You can double this recipe to cook 2 pounds of dried beans at once. Just increase the water to 12 cups.
Prep Time
5
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
5
minutes
mins
Course:
side
Cuisine:
Mexican
Servings:
10
Calories:
159
kcal
Author:
Amy Palanjian
Equipment
Instant Pot
Storage Containers
Ingredients
1
pound
dried pinto beans
1
teaspoon
cumin
1/2
teaspoon
garlic powder
1/2
teaspoon
chili powder
1/2-1
teaspoon
salt
US Customary
-
Metric
Instructions
Add the beans, cumin, garlic powder, and chili powder to the pressure cooker. Add 6 cups water.
Cover, seal and set for 60 minutes on HIGH pressure. Allow the steam to naturally release.
Uncover and drain slightly if desired. Season with salt.
Serve with tortillas and cheese for tacos, use in burritos, or as rice and beans.
Store any cooled beans in airtight containers in the fridge for up to 5 days or the freezer for up to 3 months.
Notes
Remove any stones that may be mixed in with the dried beans. (Sometimes that happens!)
Season to taste with salt once the beans are cooked.
Drain any excess liquid, or mash slightly with the liquid to create soft and moist beans.
Let the pressure cooker naturally release the pressure for the best final texture in the beans.
The beans can sit on warm as long as you need them to.
You can double this recipe to cook 2 pounds of dried beans at once. Just increase the water to 12 cups.
To make this in the
slow cooker
, follow the instructions and cook on LOW for about 8 hours.
Nutrition
Serving:
0.5
cup
|
Calories:
159
kcal
|
Carbohydrates:
29
g
|
Protein:
10
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
124
mg
|
Potassium:
639
mg
|
Fiber:
7
g
|
Sugar:
1
g
|
Vitamin A:
32
IU
|
Vitamin C:
3
mg
|
Calcium:
54
mg
|
Iron:
2
mg