For many years, I’ve been making these pies, and I always get fantastic feedback. The fresh fruit flavor really pops out of these pies because they aren’t overly sugary.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups water
- 2 cups dry pinto beans, rinsed
- 1 large onion, chopped
- ½ cup salsa (Optional)
- ½ cup roughly chopped cilantro, or to taste
- 1 jalapeno pepper, minced
- 4 cloves garlic, minced
- 2 teaspoons tomato-flavored bouillon
- 2 teaspoons vegetable bouillon
- ½ teaspoon chili powder
- ½ teaspoon ground paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
Instructions
- Combine water, pinto beans, onion, salsa, cilantro, jalapeno pepper, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Cooker will reach high pressure in 10 to 15 minutes.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove lid.
- Substitute chicken bouillon for the tomato bouillon if desired.
Reviews
These turned out great. I used jarred jalapenos b/c that’s what I had on hand and it added a kick for sure. I used 3 tsp of chicken bouillon and approx. 1 tsp of tomato paste. Did not add the salsa initially but was going to add it towards the end based on another review, however, when I tasted it I didn’t think it needed the salsa. I decided not to add the cilantro during the cook time but had some to sprinkle on top for a fresher finish. The firmer texture was great for adding to a mexican rice bowl.
Flavor was good but wayyyyy too salty. Next time I will use only half the boullion in the recipe and cook it longer. The beans were not as done as I prefer.
Wish I read about not adding salsa til the end, after 45 minutes my bean were still toothsome
As usual, the first time I will follow the posters recipe exactly. If I like it and/or think it’s tweakable, I keep it. This one’s a keeper! In the future I will make a few adjustments for our personal taste. It’s definitely worth it. This is the first time I’ve made beans in my IP. It amazed me that they were done so quickly. In go ingreds, out comes dinner. Even after all this time of owning one, and using it frequently, I’m still quite jazzed about my IP.
It’s good but took 2 hours to cook. My instant pot does not have a “Bean” setting so I did the “Manual” and “Meat’ settings.
This recipe is fantastic and reminds me of beans made by my family! I used chicken broth instead of the tomato bouillon. I also left out the salsa because I had homemade chile to add when eating. Delicious and easy to make.
The beans instant pot turned out soft and the right consistency. I didn’t particularly care for the flavors in this recipe. I thought it was a bit too garlicky. While I can still use the beans to make burritos or something, I will most likely not make again.
I’ve had a difficult time figuring how how to make vegetarian pinto beans that taste yummy. This hit the mark. I used chipotle chili powder, otherwise stuck with recipe as is. I have a stovetop pressure cooker. Worked perfectly to quick soak beans (boil, then let sit for a hour, then drain) and pressure cook for 45 minutes with slow release. A keeper! Thanks for sharing.
added 1/2 teaspoon salt, 1/2 teaspoon of chipotle powder, and 2 diced roma tomatoes. Omitted salsa and Jalepeno
Made a double batch – ate some as-is, added ham, molasses, tomatoes/tomato paste, and spices to a portion for a killer pan of baked beans, used a quarter in chicken tortilla soup and used the remainder for refried beans. Great recipe as-is and great flavor as a base for other bean dishes!
Great and easy. From dry beans to serving in less than two hours. I increased pressure time to one hour. Used vegetarian breakfast sausage, PicSweet frozen vegetables seasoning blend, and Vegetable Broth.
Flavor was awesome! I didn’t have cilantro and decided to omit the salsa but I didn’t miss either. The only thing was that a few of my beans were a little hard. I’m going to try cooking a little longer or possibly soaking them first next time. I’m new to using an instant pot so I still need to fine tune my methods. Thanks for the great recipe!
Great authentic flavor. I would probably cook them a little longer next time because beans were a little al dente and I like them really soft. I also love Mexican oregano and added some to amp up the authentic flavor.
Great recipe! I had to use Serrano peppers due to the store being out of jalapenos. I used 3 and it was at the edge of perfect heat. I would only use 2 Serranos next time.
These are good beans. I started by sauteeing bacon in my Instant Pot. I did substitute chicken stock because that’s what I had on hand. I didn’t soak my beans beforehand. Unfortunately, when the time was up, I had to add water and cook for another 15 minutes. So, next time, I’ll add more water and add extra time. They do have a great flavor though!
This is my go to for instant pot pinto beans. Thanks!
We love this!!! Added a can of Rotel instead of salsa. Placed a hambone and added a 1/4 tsp chipotle powder to the other spices. Had fabulous flavor!
We have made this twice (the second time is as I type this, lol.). And so far and it was really really good. The beans weren’t as soft as I’d like, so this time I increased the cook time to 1:15. I made the recipe almost exactly with the exception of using 2 blocks of vegetable broth instead of the tomato broth since that is what I had on hand. These came out really really good. Nice texture, firm but soft still. The extra 1/2 hour cook time did make a difference. The spices are on point. Our attitude is 4700’.
The were fantastic! I used half the beans but kept everything else as the recipe called for. I did sauté the onions, jalapeno and garlic beforehand. I also added extra chicken broth for juicer beans, and followed suggestions of not adding the salsa till later. Tasting the beans after cooking, I didn’t add it. Will do again!!
These beans were great but I had to add 2 extra cups of water and restart my cooker. Delish recipe though!
I made this twice in a week. First was made following directions as written. It was fabulous. My picky adult son dislikes beans but raved about hoping there were leftovers. Second time I made this I added a tablespoon of chili powder (our taste). Both times i made this is added pre-cooked potatoes at the end. They were great and stretched the dish a little. This is a great basic recipe that could be easily modified to your personal preference.