Pressure Cooker Pinto Beans in Tex-mex Broth
Pressure Cooker Pinto Beans recipe, Tex-Mex style
What you will need
6 quart or larger Pressure Cooker (I love my Instant Pot.)
Author: Mike Vrobel
Prep Time: 8 hours
Cook Time: 45 minutes
Total Time: 8 hours 45 minutes
Category: Pressure Cooker
1 pound dried pinto beans
1 tablespoon Diamond Crystal kosher salt or 1 1/2 teaspoons table salt
2 quarts water
2 ounces bacon, cut into 1-inch pieces (I cut 1 inch off the end of a slab of bacon)
1 onion, diced
1/2 teaspoon kosher salt
3 cloves garlic, minced
1 teaspoon ground cumin
Optional – 1 minced chipotle en adobo with sauce or 1 diced jalapeno pepper
5 cups water
Optional – 1 tablespoon lard (or vegetable oil)
1 bay leaf
Salt and pepper to taste.
Vegetarian beans: Skip the bacon, and substitute 2 tbsp vegetable oil, and use vegetable oil instead of the lard.
Use make-ahead beans: If you followed my earlier advice and made extra beans for the freezer, you can use those instead of cooking a new batch. Instead of pressure cooking the beans, cook everything in a large pot. Saute the aromatics, then add 4 cups of made ahead beans. The broth from the beans should be enough liquid, but if necessary, add water to come up to just below the surface of the beans. Bring the beans to a boil, reduce to a simmer, and simmer for ten to fifteen minutes to let the flavors mingle.
Use canned beans: Don’t even have some make ahead beans? That’s OK – use canned. Drain and rinse two 15 oz cans of black beans. Cook as above in the “make ahead beans” section, but when you add the beans also add water (or chicken stock, if you have it) to just below the surface of the beans.
Don’t have make-ahead beans, but want to make some for next time? I double the bean side of the recipe, and cook two pounds of beans. When I’m done, I remove four cups worth of beans from the pot, put them in freezer-safe containers, and freeze them for later.
If you don’t want to soak the beans, or you forgot (like I do all the time), do the following. Sort and rinse the beans, put them in the pot with 7 cups of water, and increase the time under high pressure to 40 minutes (30 with natural pressure release).