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
This recipe is so good. My teenage son loved them and said they reminded him of the pinto beans at Chipotle (very high praise from him).. I’d say they are better. Going into rotation.
I am out of pinto but want some beans for burritos... can I use kidney beans or is the timing different for those guys!?
they might need a bit longer to cook but would substitute great with the seasonings!
Do you replace the lid for the 30 minute saute step? I think my pot seals the lid again.
no, lid stays off during saute
Emergency question! (Not really, but help??) I have Better Than Bouillon. Should I use the two teaspoons they say equal a bouillon cube, or the full two tablespoons you indicate. I don’t want to ruin my beautiful Rancho Gordos! 🙂
use 2 teaspoons to be safe and you can always adjust salt later if you need more
I thought I had pinto beans on hand, but turns out I had dark red kidney beans. I had to add some time in the IP, but damn these beans are fantastic!! I can't wait to devour them all and then make the pinto version next week.
These are absolutely delicious. Perfect blend of heat and spice!
Hi Gaby! Looking forward to making this recipe. Do you put the adobo peppers in whole or chop them? Thank you!
either way - if you do them whole they will kinda fall apart while cooking
these are the best beans I've ever had in my entire life. THANKS GABY!
Looks delicious. Do you put the whole jalapeno in the recipe or chop it? Thanks!
either or - I usually do whole and then remove it before serving
Oh it's like you knew I needed these tips today! I love a good homemade bean recipe. Now i can make it in the IP. Time saved!
Do you need to soak the beans first?
nope
This looks amazing! I just have aversion to chipotle peppers in adobo. I am sure I eat it out at restaurants, but I cannot stand it when I use them at home. What do you suggest I substitute for it? Btw, I made your baked lemon cod last week and LOVED it! I will definitely be making it again. Thanks!!
you could use a few teaspoons of chili powder instead
I would like to know how to make this recipe in a crock pot...many thanks
haven't tested it in the slow cooker so I can't say with any certainty the exact timing!
Can these be made in a slow cooker? If so please provide modified directions. Thank you!
Jennifer
haven't tested it in the slow cooker so I can't say with any certainty the exact timing!
How can I make this on the stove top? Looks wonderful!
haven't tested it on the stove top yet so I can't say with any certainty the exact timing!
I could eat beans everyday! All these fresh toppings just make it that much better!
It’s a cold, rainy day and these Mexican pinto beans were awesome.