Mexican Instant Pot Pinto Beans

• servings: 8 servings
• total time: 1 hour 3 minutes

Ingredients

1 pound dried pinto beans

1 teaspoon olive oil

1 small yellow onion (chopped)

1/4 cup minced cilantro

3 clove garlic (minced)

1/2 medium yellow onion (left whole)

1 4.24 ounce can chopped green chilies

1 whole jalapeño

2 tablespoons chicken or vegetable bouillon (Better than Bouillon)

2 bay leaves

1 teaspoon Kosher salt

2 medium vine tomatoes (cored, seeded, and chopped)

1/4 medium red onion (chopped)

2 scallions (chopped)

1/4 cup minced cilantro

3 ounces queso Oaxaca or mozzarella (diced 1/4-inch)

8 ounces sliced avocado

lime wedges (for serving)

tortillas (optional for serving)

Directions

Soak the beans overnight in water. Discard the water the next day.

Set pressure cooker to saute, add the oil and chopped onion and cook until soft. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl.

In the pressure cooker combine the soaked beans, green chilies, jalapeño, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes.

Natural release. Discard bay leaves, half onion and jalapeño and stir in the reserved sautéed onion and season with salt.

Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally.

Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl.

Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.

Nutrition

• Serving Size: 1 generous cup
• Calories: 294 kcal
• Total Fat: 8.5 g
• Saturated Fat: 2 g
• Cholesterol: 8.5 mg
• Sodium: 635 mg
• Total Carbohydrate: 42.5 g
• Dietary Fiber: 11 g
• Total Sugars: 2.5 g
• Protein: 17 g