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Quick & Easy Pressure Cooker Pinto Beans! - pressure cooker beans - Pressure cooker beans: enjoy perfectly tender pinto beans in under an hour. No soaking requi

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.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 8
Course: Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.