Instant Pot Pinto Beans
User Reviews
5
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Total Time
1 hr 30 mins
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Servings
6 - 8
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Calories
43834 kcal
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Course
Side Dish, Main Course, Soup
Instant Pot Pinto Beans
Description
Instant Pot Pinto Beans utilize dried pinto beans cooked with savory bacon, onion, jalapeño, garlic, and a blend of spices including cumin and oregano. The beans simmer in a broth of chicken stock and soy sauce with crushed fire-roasted tomatoes, which add smokiness and tang. The pressure cooking in the Instant Pot quickens the process while rendering the bacon crisply at the start. The bay leaves infuse an aromatic fragrance, and the optional cilantro garnish provides freshness. The result is a flavorful, slightly soupy bean dish with tender beans and a robust, savory profile.
The dish balances a mild heat from jalapeño without seeds and a deep meaty flavor from bacon, making it substantial yet approachable. The beans remain creamy after pressure cooking, perfect to serve alongside rice or as a side to grilled meats. The fire-roasted tomatoes enhance the overall umami and give the dish a rich texture.
For best results, use fresh dried beans to avoid extra cooking time. Adjust seasonings after cooking to tune flavor intensity. Omitting the bacon offers a vegetarian-friendly version while still retaining good flavor. Depending on desired thickness, the beans can be thickened by simmering uncovered after pressure cooking.
Reheating leftovers gently and stirring will maintain the texture. The recipe notes advise care with salt levels if using salted broth variations and recommend choosing high-quality fire-roasted tomatoes for optimal taste.
Ingredients
- 1 pound (450g) pinto beans rinsed & drained, dried
- 6 lices (340g) Bacon (vegetarian: can omit)
- 1 (255g) onion , sliced
- 1 (52g) jalapeño , minced
- 6 cloves (24g) garlic , minced
- 3 (0.8g) bay leaf
- ½ teaspoon (1.4g) cumin ground
- ½ teaspoon (0.5g) oregano dried
- 4 cups (1L) chicken stock vegetarian: substitute with vegetable stock, unsalted
- 2 tablespoons (30ml) soy sauce regular
- 1 can (796g) fire-roasted tomatoes crushed
Garnish
- cilantro
Instructions
- Render Bacon in Instant Pot: Before you turn on the heat, layer 6 slices of bacon in Instant Pot. Amy + Jacky's Notes: We're 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're not done, brown for a few more minutes.
- Saute Onion and Jalapeno: Add onion slices and jalapeno in Instant Pot, then saute for 3½ 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. Saute until fragrant (roughly 1 min).
- 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 3½ cups unsalted chicken stock in Instant Pot. Mix well and make sure all the beans 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 for 45 mins, then Natural Release for 20 mins. 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. Amy + Jacky's Notes: For reference, we added roughly 2 – 3 pinches of salt to season the beans and open up the flavors.
- Garnish & Serve Pinto Beans: Give pinto beans a final taste. Garnish with chopped cilantro, remaining crisped bacon bits, and jalapeno (add spiciness). Serve these tasty pinto beans immediately, and enjoy~
Notes
- Use fresh dried pinto beans for consistent tenderness and adjust cooking time for older beans.
- Omit bacon for a vegetarian version without losing much flavor.
- Remove jalapeño seeds to keep mild spice or include seeds for more heat.
- Use unsalted chicken stock to control overall saltiness; adjust soy sauce accordingly.
- Choose high-quality fire-roasted tomatoes or roast fresh tomatoes as a substitute.
- Taste and season at the end to balance flavors and seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 43834 kcal
% Daily Value*
| Calories | 438.34kcal | 22% |
| Carbohydrates | 46.8g | 16% |
| Protein | 21.74g | 43% |
| Fat | 18.38g | 28% |
| Saturated Fat | 6.02g | 30% |
| Cholesterol | 28.05mg | 9% |
| Sodium | 730.38mg | 30% |
| Potassium | 1059.67mg | 23% |
| Fiber | 10.43g | 42% |
| Sugar | 5.38g | 11% |
| Vitamin A | 483.79IU | 10% |
| Vitamin C | 16.37mg | 18% |
| Calcium | 115.52mg | 12% |
| Iron | 4.19mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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