Instant Pot Spicy Pinto Beans

Pinto beans. We love pinto beans! I am NOT a fan of canned pinto beans though, they are salty and just ew. Why get canned when you can make your own! (Freeze too!)

If you follow along, you know that I already have a pinto bean recipe on the blog. You can find it here. This time we are going to make them with the Instant Pot!


4 cups dry pinto beans
1 large onion, chopped
red bell pepper, seeded and chopped
garlic cloves, minced
2 whole jalapenos, sliced or chopped (3 if you like a little extra kick, we use 4)
2 teaspoons salt, more to taste
2 teaspoons chili powder
2 teaspoons black pepper


Rinse and pick through your dry pinto beans. You are looking for tiny rocks. Tiny rocks that could chip your tooth. Ouch...

Rinse beans. They are dirty...

Throw rinsed, UNSOAKED beans into your Intant Pot. (Now with the Instant Pot I don't have to remember to soak them and I will still have delicious beans in 40 minutes!)

Chop veggies, and measure out spices. Throw them in your Instant Pot.

I mix everything together, I don't know if that makes a difference, BUT it can't hurt right?

Fill your Instant Pot with water until the beans are covered plus about two inches.

Place the lid on your Instant Pot, per manufacturer's instructions. Set to "Manual" and increase the time to 40 minutes.

That's it! The best part of this new recipe using the Instant Pot is that I can walk away and not come back until they are done! When you first open the pot, it will seem like there is a lot of liquid. Don't worry! If you don't want that much liquid you can reduce the liquid to 8 cups. Just make sure that the beans are covered with at least 2.5 inches of water!

The beans will absorb more of the liquid as they cool AND the liquid will thicken up to create an almost gravy like consistency. Sounds gross.... tastes good! At this point make sure they have enough salt. I almost always add more at the end. Better to add more at the end than a SALTY pot of beans!

Again...bam! Who needs canned? Not us... To store in the freezer allow for the beans to cool completely and spoon them into freezer safe storage bags. I do about 2 cups in each bag.

These are also amazing "refried." I don't fry them though, I smash them up in the Mexican gravy, a.k.a cooking water.

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