Pinto Beans IP by
Reduce by five minutes if you like firmer. Adddd 5 minutes if you like softer beans.
You can add sausage, Andouille or bacon.
Ingredients
1 pound dry pinto beans rinsed (not soaked)
6 Slices of Bacon
6 cloves minced garlic
2 Tbs Soy Sauce
1 Onion Sliced
1 Jalapeno
1 28oz Can Fire Roasted Tomatoes
1 tablespoon salt
3 bay leaf
4 cups Water or unsalted Chicken Stock
1/2 Tsp Cumin
1/2 Tsp Oregano
1 tablespoon Vegetable Oil
Instructions
Render Bacon in Instant Pot: Before you turn on the heat, layer 6 slices of bacon in Instant Pot.
Heat up Instant Pot using “Sauté More” function. Flip bacon occasionally. Once Instant Pot says “HOT” (roughly 12 mins), the bacon should be done.
Place bacon on a paper towel to absorb excess fat. If they are not done, brown for a few more minutes.
Saute Onion and Jalapeno: Add onion slices and jalapeno in Instant Pot. Cook for 3 ˝ minutes. While the onions and jalapeno are sauteing, cut the bacon into bit size.
Saute Garlic and Spice: Add 3 bay leaves, ˝ tsp ground cumin, ˝ tsp dried oregano, and minced garlic in Instant Pot. (roughly 1 minute).
Deglaze Instant Pot: Pour ˝ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
Pressure Cook Pinto Beans: Add 2 tbsp (30ml) regular soy sauce, half of the bacon bits, well-drained pinto beans, and 3 ˝ cups unsalted chicken stock in Instant Pot. Mix well and make sure all the beans in Instant Pot are submerged in the liquid.
Carefully layer the crushed fire-roasted tomatoes on the very top. Do not mix after this.
Close the lid and turn the Venting Knob to Sealing Position. Pressure Cook at High Pressure 60 mins + 20 mins Natural Release.
Thicken & Season Mexican Beans: Release some of the starch by stirring with a wooden spoon over "Saute" function. Stir pinto beans until desired thickness.
Taste the beans, then adjust seasoning accordingly (for reference, we added roughly 2 – 3 pinches of salt to season the Mexican Pinto Beans to open up the flavors).
IF YOU ARE MAKING JUST REGULAR BEANS: without Jalapeno, tomatoes, Soy Sauce or meat
Put all ingredients into your Instant Pot (or pressure cooker) and stir. Secure lid and turn the valve toward sealing. Press the pressure cook (or manual or beans) button and set the timer to 55 minutes. Make sure it is on high pressure.
The pot will take about 10 minutes to come to full pressure then the cooking cycle will begin. After the cooking cycle is complete, let sit for 10 additional minutes, then turn the valve toward venting to release the remaining pressure. Drain beans into a colander and remove bay leaf. Add additional salt if needed for taste. Serve topped with sliced green onions (or crumbled bacon!)
Heat up Instant Pot using “Sauté More” function. Flip bacon occasionally. Once Instant Pot says “HOT” (roughly 12 mins), the bacon should be done.
Place bacon on a paper towel to absorb excess fat. If they are not done, brown for a few more minutes.
Saute Onion and Jalapeno: Add onion slices and jalapeno in Instant Pot. Cook for 3 ˝ minutes. While the onions and jalapeno are sauteing, cut the bacon into bit size.
Saute Garlic and Spice: Add 3 bay leaves, ˝ tsp ground cumin, ˝ tsp dried oregano, and minced garlic in Instant Pot. (roughly 1 minute).
Deglaze Instant Pot: Pour ˝ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
Pressure Cook Pinto Beans: Add 2 tbsp (30ml) regular soy sauce, half of the bacon bits, well-drained pinto beans, and 3 ˝ cups unsalted chicken stock in Instant Pot. Mix well and make sure all the beans in Instant Pot are submerged in the liquid.
Carefully layer the crushed fire-roasted tomatoes on the very top. Do not mix after this.
Close the lid and turn the Venting Knob to Sealing Position. Pressure Cook at High Pressure 60 mins + 20 mins Natural Release.
Thicken & Season Mexican Beans: Release some of the starch by stirring with a wooden spoon over "Saute" function. Stir pinto beans until desired thickness.
Taste the beans, then adjust seasoning accordingly (for reference, we added roughly 2 – 3 pinches of salt to season the Mexican Pinto Beans to open up the flavors).
IF YOU ARE MAKING JUST REGULAR BEANS: without Jalapeno, tomatoes, Soy Sauce or meat
Put all ingredients into your Instant Pot (or pressure cooker) and stir. Secure lid and turn the valve toward sealing. Press the pressure cook (or manual or beans) button and set the timer to 55 minutes. Make sure it is on high pressure.
The pot will take about 10 minutes to come to full pressure then the cooking cycle will begin. After the cooking cycle is complete, let sit for 10 additional minutes, then turn the valve toward venting to release the remaining pressure. Drain beans into a colander and remove bay leaf. Add additional salt if needed for taste. Serve topped with sliced green onions (or crumbled bacon!)