You asked for it - more Instant Pot recipes!! So today let's make a kitchen staple in the WGC household... Mexican Pinto Beans
Mexican Pinto Beans are hands down the BEST way to use your pressure cooker! You can make a pot of beans and eat them solo, add them to enchiladas, put them in taco bowls, turn it into bean dip.... you get the idea! They are quite possibly the most versatile recipe to come out of the pressure cooker and this recipe is EVERYTHING! Slightly adapted from this months cookbook club - you're going to be adding these to your weekly prep rotation!
If you're going with a simple serving style, just top it with pico, some cubed avocado and from queso and it's a full meal! Add chicken, steak, carnitas or taco meat on top if you want some extra protein too!
Mexican Pinto Beans
Ingredients
- 1 pound dried pinto beans
- 1 teaspoon olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 2 chipotle peppers in adobo
- ¼ cup chopped fresh cilantro
- 1 4.24-ounce can chopped green chiles
- 1 fresh jalapeño pepper
- 2 tablespoons vegetable bouillon
- 2 bay leaves
- 1 teaspoon kosher salt
Toppings
- 2 medium tomatoes seeded and chopped
- ¼ medium red onion chopped
- 2 scallions chopped
- ¼ cup chopped fresh cilantro
- 6 ounces queso Oaxaca or mozzarella cheese crumbled or cut into ¼-inch cubes
- 1 avocado sliced
- Lime wedges
Instructions
- Press the sauté button on an electric pressure cooker. When hot, add the oil and chopped onion and cook, stirring, until softened, 3 to 4 minutes. Add the garlic and cilantro and cook, stirring, until fragrant, about 1 minute. Transfer to a bowl.
- In the pressure cooker, combine the beans, chipotle peppers, green chiles, jalapeño, bouillon, bay leaves, and 6 cups water. Seal and cook on high pressure for 50 minutes, until the beans are tender. Natural release, then open when the pressure subsides. Discard the bay leaves and jalapeño.
- Press the sauté button on the pressure cooker. Stir in the reserved sautéed onion mixture and the salt. Cook the beans, stirring occasionally, until thickened, about 30 minutes.
- Meanwhile, for the toppings: In a small bowl, combine the tomatoes, red onion, scallions, and cilantro.
- Ladle the beans into serving bowls and top with the tomato mixture, cheese (let the cheese get uber melty), and avocado. Serve with lime wedges and tortillas, if desired.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe inspo from Skinny Taste
OMG!!! This is the best recipe ever, my daughter married into a Hispanic family. They have some of the Best Mexican dishes I’ve ever tasted. I made these beans in my crockpot. Followed the exact recipe. they raved about them…
Another great recipe.
Just now realizing I forgot to add avocado!! Thank goodness I'll have a chance to add them to the leftovers tomorrow. But still. Everything was so good.
Can you make ahead? I figured..make head, cool, and then just reheat with a little extra liquid......
THANKS
yes that's exactly what I would do!
How many servings are in this recipe? Sorry if I overlooked that info! Love your recipes, they are full of flavor and no fail.