Instant Pot Spicy Mexican Pinto Beans | No-Soak Pinto Beans

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

This is a accurate dump-and-go recipe for making perfectly cooked pinto beans in the Instant Pot – no soaking required. These were great with rice on the night I made them and the leftovers were equally handy as meal prep ingredients throughout the week. You can dial back the heat by skipping the jalapeños and using a mild can of chopped tomatoes.

Instant Pot Duo 6 Quart:

Today’s Ingredients:
1 lb dried pinto beans (unsoaked), picked over and rinsed
1 big onion, chopped
3 big jalapeño peppers, chopped
6 big garlic cloves, sliced
1 TB dried oregano
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
3 bay leaves
1 TB chicken bouillon (Better than Bouillon roasted chicken flavor in the video)
4 cups water
10 oz canned chopped tomatoes (Rotel Hot with Habanero in the video)

Optional toppings: cheese, cilantro, sour cream, jalapeno peppers

1. Add all ingredients to the Instant Pot (6qt in the video) and stir well to evenly distribute.
2. Lock the lid and cook for 45 minutes on manual/high followed by a natural pressure release before reopening the lid.
3. Stir and ENJOY!

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