Description
These Instant Pot Mexican Pinto Beans are packed with bold flavors and made effortlessly in your pressure cooker! They’re perfect as a side dish, taco filling, or even a hearty main course. No soaking required!
Ingredients
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- 2 cups dried pinto beans, rinsed
- 4 cups water (or low-sodium vegetable broth for extra flavor)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1 (10 oz) can diced tomatoes with green chilies (Rotel)
- 1 jalapeño, diced (optional, for spice)
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 bay leaf
- 1/2 lime, juiced
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Sauté Aromatics – Set the Instant Pot to Sauté mode and add a drizzle of oil. Sauté the diced onion for 2-3 minutes, then add garlic and cook for another 30 seconds until fragrant.
- Add Spices & Beans – Stir in the cumin, chili powder, smoked paprika, black pepper, oregano, and cayenne (if using). Add the rinsed pinto beans, water (or broth), diced tomatoes, jalapeño, bay leaf, and salt.
- Pressure Cook – Cancel the Sauté mode. Secure the lid, set the valve to Sealing, and cook on High Pressure for 45 minutes.
- Natural Release – Let the pressure release naturally for 15 minutes, then do a quick release for any remaining pressure.
- Finish & Serve – Discard the bay leaf. Stir in lime juice and garnish with fresh cilantro. Adjust salt if needed. Serve warm as a side dish, in burritos, or as a taco filling!
Notes
- If using canned pinto beans, reduce liquid to 1 cup and cook for 10 minutes on High Pressure.
- For a creamier texture, mash some of the beans after cooking.
- Add diced ham or bacon for a non-vegetarian twist.
- Store leftovers in an airtight container for up to 5 days or freeze for 3 months.