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: https://amzn.to/2HqHlK1

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

Instructions:
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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