The Easiest Instant Pot, No Soak, Pinto Beans Ever
I praise my crockpot and instant pot all the time. I really use them all the time. Also, they are perfect when I don’t to heat up the house. Summer is coming to Texas in a blink. I turn to these helpful kitchen tools often for no real reason except for their ease of use, but when summer gets here, not heating up my house is often a motivating factor.
I try to soak my beans overnight with some apple cider vinegar but there are days I forget. These beans are perfect and are finished fast. I turned our leftovers into refried beans the next night for taco Tuesday. If you are following the trim healthy mama eating plan, these are an E, or energizing meal. I didn’t add any fat, even when I made them into refried beans.
Instant Pot Pinto Beans
Servings 0
Equipment
- Instant Pot
Ingredients
- 1 Lb Pinto Beans picked over and rinsed
- 1 Tbl Dried Minced Onions, optional
- 4 C Broth, I use Beef If you don't have any, just use water
- 1 1/2 C Water
- 1 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 1 1/2 tsp Chili Powder
- 1/2 tsp Smoked Paprika
- 1/2 tsp Ground Cumin
- 1/8-1/4 tsp Liquid Smoke
Instructions
- Place rinsed beans into instant pot.
- Place the rest of the ingredients into the ip and stir.
- Place lid on top and seal. Make sure valve is closed. Set cook time to manual high pressure for 46 minutes.
- When the instant pot is done cooking, allow it to do a natural release. They will be perfectly done and ready to eat.
- Put on top of cornbread or however else you want to serve them. We love them as a side.
