Mexican Instant Pot Pinto Beans
User Reviews
5
Mexican Instant Pot Pinto Beans
Description
The dried pinto beans are soaked overnight to rehydrate, then pressure-cooked with aromatics including whole jalapeño, chopped green chilies, onions, chicken bouillon, and bay leaves. The long cooking under high pressure softens the beans thoroughly. After natural pressure release, the bay leaves and whole aromatics are removed, and sautéed onion, garlic, and cilantro are stirred in to boost flavor.
The beans are then simmered uncovered to thicken, concentrating the broth. A fresh salsa of chopped tomato, red onion, scallion, and cilantro is prepared as a topping, along with diced queso Oaxaca and sliced avocado to add creaminess and texture contrast. Lime wedges serve as a finishing touch for brightness.
These beans make a versatile side or main dish, served with warm tortillas or as part of a larger meal. The balance of cooked and fresh ingredients offers layers of flavor and texture.
Ingredients
- 1 pound pinto beans dried
- 2 tomato cored, seeded, and chopped, medium, vine-ripened
- 1 teaspoon olive oil
- 1/4 red onion chopped, medium
- 1 yellow onion chopped, small
- 2 scallions (chopped)
- 1/4 cup cilantro minced
- 1/4 cup cilantro minced
- 3 clove garlic (minced)
- 3 ounces queso Oaxaca diced 1/4-inch, or mozzarella
- 1/2 yellow onion left whole, medium
- 8 ounces avocado sliced
- 1 green chilies chopped, 4.24 ounce can
- lime for serving, wedges
- 1 jalapeño whole
- tortillas (optional for serving)
- 2 tablespoons chicken bouillon Better than Bouillon, or vegetable bouillon
- 2 bay leaf
- 1 teaspoon kosher salt
Instructions
- Soak the beans overnight in water. Discard the water the next day.
- Set pressure cooker to saute, add the oil and chopped onion and cook until soft. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl.
- In the pressure cooker combine the soaked beans, green chilies, jalapeño, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes.
- Natural release. Discard bay leaves, half onion and jalapeño and stir in the reserved sautéed onion and season with salt.
- Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally.
- Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl.
- Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1generous cup | |
| Calories | 294kcal | 15% |
| Carbohydrates | 42.5g | 14% |
| Protein | 17g | 34% |
| Fat | 8.5g | 13% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8.5mg | 3% |
| Sodium | 635mg | 26% |
| Fiber | 11g | 44% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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