Instant Pot Pinto Beans {No Soak + Ways to Use Them}
Making pinto beans in the Instant Pot is so easy! Learn how to make them (no soaking required) and healthy meal ideas.
Servings: 4 servings
Calories: 235kcal
Ingredients
- 1 tbsp olive oil
- 3 cups vegetable broth
- 1 cup pinto beans
Optional seasonings
- 1 can green chilies
- 1 tbsp chili powder
- 1 tsp cumin
- 2 cloves minced garlic
- 1/2 tsp salt plus more to taste
Optional serving ideas
- Sliced jalapenos
- Lime wedges
- Pico de gallo or salsa
- Chopped cilantro
- Sliced avocado
- Diced red onion
- Crumbled cotija or feta cheese
- Corn tortillas or cooked rice
Instructions
- Add olive oil, vegetable broth and beans to the Instant Pot in that order, along with any seasonings you'd like.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 30 minutes. Let the pressure release naturally, which should take about 20 minutes.
- While the pressure is releasing, prepare your toppings of choice. I suggest serving in a bowl with rice and toppings, or in tortillas as vegetarian tacos with with toppings.
- Serve as desired and enjoy!
Notes
Please note: nutritional info does not include toppings or rice/tortillas to serve alongside the beans.
Use these pinto beans to make delicious bowls, tacos or even quesadillas.
Store the leftovers in the fridge for 3-5 days. Reheat in the microwave for 1-2 minutes or on the stovetop.
Freeze the cooked beans for up to 6 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 235kcal | Carbohydrates: 39g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1285mg | Potassium: 720mg | Fiber: 11g | Sugar: 5g | Vitamin A: 975IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 3mg