My favorite cold weather meal is pinto beans with cornbread. I think I like them since I don’t have to babysit them at all. It takes me about 10 minutes to prep and then they make themselves. So I am going to share with you today how I did Pinto Beans in Instant Pot. It was pretty simple and you will love. Oh and the best thing is you can simply freeze your leftovers and your family can pull out the night before and enjoy. Click here to see how to make refried beans in your Instant Pot.
Pinto Beans in Instant Pot, click here to for later.
What you need.
1 lb of pinto beans
1 cup of diced onion
3 pieces of diced up bacon
2 cloves of garlic
1can of crushed tomatoes, drained (I used fire roasted)
1/8 cup of diced cilantro
Salt and Pepper (I use at least 1tsp of each)
I used (4tsp) Penzeys spice Arizona Dreaming
which has: ancho chili pepper, black pepper, onion, garlic, paprika, spices, cumin, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, jalapeño, cocoa and natural smoke flavoring.
If you don’t have all those spices that is fine
you can use
2 tsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp smoked paprika (if you have)
How to Make
I first place my beans in my pressure cooker with 7 cups of water.
I let them soak for about 30 minutes.
While they are soaking I get out my onion and garlic and dice them up.
Next, I toss in my seasoning, onion, garlic, bacon, tomatoes salt and pepper in.
After I all that is in and my beans have soaked for 30 minutes I stir it up.
Close the lid and cook for 35 minutes.
Once the timer goes off I will let the pressure naturally release for 10 minutes
and then open the valve and let out any of the remaining pressure.
After I open the lid in I add in my cilantro and let it cook in the heat for 10 minutes.
I do stir here and there so the cilantro cooks in well.
Once the temperature of your beans is to your liking you can eat.
Serve with cornbread, bread, tamales and/or many other things.