Instant Pot Pinto Beans Recipe

• servings: 10 servings
• active time: 5 minutes
• total time: 1 hour 10 minutes

Ingredients

1 pound dry pinto beans (about 2 cups)

6 cups water

1 small yellow onion, diced (about ½ cup)

1 bay leaf

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

Directions

Rinse beans and pick out any stones, pebbles, or non-bean materials. If desired, soak in water overnight to reduce cook time, but this is not necessary.

Put beans into Instant Pot. Add water, onion, bay leaf, salt and pepper. Stir. Secure lid, turn valve to seal.

Set pressure cooker to "pressure cook" or "manual" (depending on model), high pressure, for 50 minutes for dry beans (15 minutes for soaked beans). Let pressure release naturally (in other words, leave it alone) for 15 minutes.

Quick release any remaining pressure by turning valve to “vent.” Remove lid.

Carefully remove bay leaf. Beans can be drained, or you can scoop beans out with a slotted spoon, or enjoy them with the cooking broth. It's delicious!

Serve, garnished with chopped cilantro, if desired.

Notes

1/2 cups of dry beans for a 15 oz can of cooked beans

Nutrition

• Serving Size: 0.5 cup
• Calories: 162 kcal
• Total Fat: 1 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.3 g
• Sodium: 246 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 7 g
• Total Sugars: 1 g
• Protein: 10 g