Using cake mix and canned pineapple, this recipe creates a two-layer pineapple upside-down cake.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
Ingredients
- 3 slices bacon
- 4 cups chicken broth
- 1 pound dried pinto beans, rinsed
- 1 ½ cups water
- ½ cup chopped onions, or to taste (Optional)
- 2 green chile peppers
- 1 ¼ teaspoons garlic powder
- 1 ¼ teaspoons kosher salt
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add bacon and cook, turning once, 4 to 6 minutes. Add chicken broth, pinto beans, water, onions, chile peppers, garlic powder, salt, chili powder, cumin, and paprika. Close and lock the lid.
- Select high pressure according to manufacturer’s instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid.
- Remove bacon and chile peppers; chop to desired consistency and return to the pot. Mash beans with a potato masher until they reach desired consistency.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 9 g |
| Protein | 15 g |
| Saturated Fat | 1 g |
| Sodium | 973 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Yum!! Absolutely the best beans and so easy too.
Delicious! I omitted the bacon but went a little heavier on the other ingredients, and it tastes great. I used some very old beans from the back of the pantry but they cooked right up! But I made a rookie mistake: I cut the recipe in half. So, the Instant Pot didn’t have enough liquid and never got up the pressure to close the pressure cooker valve, and I basically boiled off the water. Added water, started up again, and all went well. As some people mentioned, there was a lot of bean broth left over at the end, but I can make that into a veggie soup, or a mushroom soup, or pour it on some rice, so it’s all good.
I thought these were fantastic!! I felt it was a dish I would be served at a top-rated steakhouse restaurant. Definitely adding these to my recipe box. THANK YOU FOR THE RECIPE!!! 🙂
I added a can of rotel and accidentally doubled the spices and these still turned out great!
Wow
Wow! Delicious! I made the recipe as written with no changes and they were so awesome. Perfect spicyness and cooked perfectly!
I made this exactly as directed except I had no green peppers. Absolutely loved it. My mom grew up on her Grandpa’s pinto bean farm in New Mexico in the ’30s and ’40s and she knew how to make pinto beans. This tastes much like hers. Sometimes she’d use a ham hock, sometimes salt pork, sometimes bacon. I like the bacon flavor myself, but the hock or salt pork will make the beans a bit creamier. That bean said, this is a favorite and a go-too for me now.
I followed the recipe with a couple of exceptions, added creole seasoning in place of salt and chili powder, added a can of rotel to the mixture, served with picosa salsa, cheese and sourcream absolutely delicious
Great Beans I did not use bacon and I did not use the salt,instead i used 1 teaspoon of beef better than buillion
Outstanding! I had pinto/northern beans already in the pantry. Turned out great! Next time I will add more liquid because hubby & I like to soak the cornbread in the bowl when we eat it, but this is a GREAT recipe. I also wasn’t going to be at home for awhile so I just set the Instant Pot & when I got home much later, it was ready.
Have made these several times to raves reviews each time… I add 1 can of rotel tomatoes to the mixture and it gives it a little more flavor. Love all the seasonings in these.
Amazing recipe! The only thing I changed was I used 3 cups of chicken broth (only amount I had). Made the juice a little more concentrated, so may have to minimize the salt a little next time, but delicious and keeping the recipe for future use!!!
Love this recipe! Only adjustment I made was to add six strips of bacon chopped up prior to sautéing, used small can of chopped green mild chilies instead of the two green chilies. Great flavors! I mixed some already made Spanish rice into pot once it was completed.
I went a little Nuevo here as I was making these beans to make enchiladas. I left out the green chili and cumin. I used a ground New Mexican red chili powder for the chili powder. I also just put a teaspoon of all the spices.
This was SO good!!! The only thing that I didn’t like is that the bacon didn’t crisp up. Otherwise, it was really a 4.5 star recipe! I will definitely be doing this again.
Fantastic flavor. Real convenience with the Insta Pot
I made this as is but cooked the beans a bit longer as we like them a bit more cooked. So flavorful. Will definitely use the recipe again. Thank you.
Delicious. I add ham lunch meat instead of the bacon(just grab from fridge and toss in). Also use mild or medium jalapeño slices (jarred) and added some of the liquid from the jar. My entire family loves when beans are made at home. Not processed and canned. I always make double the amount and it only lasts a few days. Gets eaten with everything or just snacked on.
I only cooked for 22 minutes as recommended on my Instant Pot chart. I didn’t want to mash them so didn’t need to cook as long. Second time making this recipe and it’s awesome! I normally make some white rice to pour the beans over. They’d probably be good on bread, cornbread or by themselves.
This is my go-to bean recipe. They are so delicious! I like to use thick-sliced hickory bacon and extra onion. I live at a high altitude so I have to cook mine longer than suggested but not a big deal. I find it also helps to stop them halfway through to mix them for more even cooking.
So good! Needs to be cooked a little longer.