Quick & Easy Pressure Cooker Pinto Beans!
Pressure cooker beans: enjoy perfectly tender pinto beans in under an hour. No soaking required, full of flavor, and simple to make.
Ingredients
- 1 pound dry pinto beans
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 bunch cilantro stems, tied together with butcher's twine
- 7 cups water or broth of choice
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
Instructions
- Combine all the ingredients in a pressure cooker. Following the manufacturer’s directions, cover and lock the lid and cook on high pressure for 40 minutes.
- Allow the steam to release completely (again, following manufacturer’s directions) before opening the pressure cooker lid.
Notes
- For extra flavor, consider toasting the dry pinto beans in a dry skillet for a few minutes before adding them to the pressure cooker. This deepens their nutty taste. - If you find your beans are still a bit firm after the natural pressure release, you can reseal the cooker and cook for an additional 5-10 minutes. I found that the first time I made these, I used older beans, and they needed an extra burst of pressure.
- Store leftover cooked pinto beans in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Store leftover cooked pinto beans in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.