Mexican Pinto Beans

5 from 5 votes

You asked for it – more Instant Pot recipes!! So today let’s make a kitchen staple in the WGC household… Mexican Pinto Beans

Prep Time20

Cook Time55

Total Time1 15

Course: Side Dish

Cuisine: Mexican

Servings: people

Author: Gaby Dalkin

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

Eat some fresh and then freeze some for later. A general rule of thumb is one pound of dried beans is approximately 4 cans once cooked. This will save you tons of money and also give you lots of flavor.

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