PRESSURE COOKING PINTO BEANS RECIPES

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PRESSURE COOKED PINTO BEANS RECIPE | FOOD NETWORK



Pressure Cooked Pinto Beans Recipe | Food Network image

Provided by Food Network

Categories     side-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 cups cooked beans

Number Of Ingredients 3

1 cup pinto beans, unsoaked
4 cups water
1 tablespoon oil

Steps:

  • Pick over beans, rinse and drain. Be sure to not fill the pressure cooker above the halfway mark. Combine ingredients in the cooker and cook for 22 to 25 minutes. For firm cooked beans, check for doneness after minimum time indicated. For soft cooked beans, add 2 extra minutes under high pressure. When cooking time is up, quick release pressure by placing cooker under cold running water. Drain immediately. Always clean the lid and vent thoroughly after cooking beans.
  • Optional presoak: Cook the beans under high pressure for 1 minute, using 4 cups of water per cup of dried beans. Quick release the pressure under cold running water, drain and rinse the beans. Always discard any loose or free floating bean skins before further cooking. Follow cooking instructions above but adjust cooking time to 7 to 10 minutes.

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

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