INSTANT POT PINTO BEANS WITH BACON RECIPES

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INSTANT POT PINTO BEANS - NO SOAK AND SOAKED OPTIONS



Instant Pot Pinto Beans - No Soak and Soaked Options image

Instant Pot Pinto Beans are easy to make and a versatile ingredient for quick, healthy meals. How to cook pinto beans from dry in your Instant Pot, with cook times for both soaked and unsoaked beans. Use these Mexican pinto beans in easy meals such as burritos, rice and beans, soups and chili.

Provided by Kristine

Categories     How To    ingredient    Side Dish

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 12

Number Of Ingredients 9

1 pound dry pinto beans
½ small white onion (chopped)
4 cloves garlic (minced)
1 jalapeño (seeds and ribs removed and chopped)
1 teaspoon chili powder
1 teaspoon cumin
¼ teaspoon black pepper
4 cups water ((5 cups water for unsoaked beans), filtered if possible)
½ teaspoon salt (or more to taste)

Steps:

  • Rinse and pick over beans to make sure there are no small pebbles or other debris.
  • Optional: Soak beans in a large bowl of water (use filtered water, if possible) for at least 8 hours and up to 12 hours, at room temperature. Transfer soaked beans to a colander and rinse them well.
  • Put pinto beans (soaked and drained or unsoaked) in the Instant Pot. Add the water and remaining ingredients, except for the salt, and stir to combine.
  • Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time using the Pressure Cook or Manual button at high pressure:Unsoaked beans: 30 minutes.Soaked beans: 15 minutes.
  • The Instant Pot will take about 10 to 15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pressure to release naturally for at least 15 minutes by leaving the Instant Pot alone.
  • Then turn the steam release valve to the venting position to make sure all of the pressure has been released. Once the pin has dropped down, carefully open the Instant Pot lid. Stir and season the beans to taste with salt.
  • Cooled beans can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition Facts : ServingSize 1 /2 cup, Calories 136 kcal, CarbohydrateContent 25 g, ProteinContent 8 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 109 mg, FiberContent 6 g, SugarContent 1 g

RED BEANS AND RICE – INSTANT POT RECIPES



Red Beans and Rice – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 15 minutes

Cook Time 90 minutes

Yield 8 - 10 servings

Number Of Ingredients 14

1 medium onion (finely diced)
1/2 bell pepper (diced)
3 stalks celery (diced)
3 cloves garlic (minced)
1 lb dry red kidney beans (it is not necessary to soak the beans)
2 bay leaves
1 tsp fresh thyme (or 1/2 tsp dried thyme)
4 cups chicken broth ( 32 ounces )
3 cups Water
12-16 ounces chicken andouille (or other high-quality smoked sausage, cut into thin slices)
2 tbsp butter (cut into 4-6 pieces )
hot sauce (to taste)
Salt and pepper (to taste)
8 cups Cooked rice

Steps:

  • Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 25 minutes.
  • When the time is up, quick-release the remaining pressure. Run the lid under cold water and set aside. This will help the Instant Pot to come to pressure more quickly in the next step.
  • Add the sliced sausage and stir to combine. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
  • When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
  • Remove the lid, then using the display panel select the SAUTE function. Add butter. Cook and and stir until incorporated and slightly thickened.
  • Use a potato masher or immersion blender to break up some of the beans to achieve desired consistency, keeping in mind the mixture will continue to thicken as it cools.
  • Add hot sauce, salt and pepper to taste.
  • Serve over rice.

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