Instant Pot Pinto Beans
From TheIncredibleBulks.com
Servings: 8 cups
Calories: 227kcal
Using an Instant Pot, or pressure cooker, is the quickest way to cook dried beans. This plain and simple recipe will quickly get you delicious pinto beans that you can use any way you choose!
Ingredients
- 1 pound dry pinto beans about 3 cups
- 1 teaspoon salt optional, but recommended
- water
Instructions
- Optional Soaking: At least 6-8 hours before cooking, place your beans in a bowl and cover with water. Soak for a maximum of 12 hours. When ready to use, drain water.
- Using a colander, rinse dried beans with clean water and add to the bowl of the pressure cooker. Cover black beans with at least 2 inches of water. Add salt (if using*), and stir. Place the lid on the Instant Pot, turning it to the closed position.
- Cook on high pressure for 7 mins (soaked) or 30 minutes (unsoaked). Let natural pressure release for 15 minutes. Then vent any remaining pressure.
- Do a taste test to check your beans for desired consistency. If you prefer softer, pressure cook for 5 more minutes and then do a quick pressure release.
Notes
* Unless you need to restrict your sodium intake, I would highly recommend adding salt. It adds so much to the flavor of the beans.
Nutrition
Serving: 1cup | Sodium: 407mg | Calcium: 46mg | Sugar: 0g | Fiber: 15g | Potassium: 611mg | Cholesterol: 0mg | Calories: 227kcal | Saturated Fat: 0.2g | Fat: 0.9g | Protein: 15.2g | Carbohydrates: 40.8g | Iron: 4mg