45 minute instant pot beans

If you are like me and forget to soak beans overnight or don't have the time to cook them on the stove top BUT still love the taste of a good bowl of beans, then you're gonna love this quick and easy pinto bean recipe. I toss everything into the INSTANT POT, set it and forget it. My Mexican mom even approves of the flavor! 

Once you make your beans this way and you'll never go back to soaking + cooking beans for hours on the stovetop. 

I make this big batch for the week and even freeze some for busy weeknight dinners. Feel free to get creative with aromatics and seasonings. Once cooked they are great in burritos, tacos, over rice, refried, or as is with some mexican cheese sprinkled on top, yum! REMEMBER: There are many right ways to make a pot of beans. These are the ingredients I use and the method that works for me.

You can find the accompanying video tutorial here

45 minute IP Pinto Beans

~~~~ Not our Mama's beans ~~~~

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 12

Method: pressure cook

Category: side or main

Cuisine: mexican

Equipment

• Instant Pot (I use a 6qt)

Ingredients

• 4 CUPS DRY PINTO BEANS
• 1 YELLOW ONION, HALVED
• 1 WHOLE HEAD OF GARLIC
• 2 BAY LEAVES
• 10 WHOLE BLACK PEPPERCORNS
• 1 HEAPING TBSP CHICKEN BOUILLON POWDER
• 1/2 CUP CUBED RAW BACON (OPTIONAL)
• 1 JAPALENO, HALVED (OPTIONAL)
• 2 TBSP SALT, FOR AFTER COOKING

Instructions

1. SIFT THROUGH DRY BEANS BY HAND SEARCHING FOR DEBRIS, ROCKS, AND BROKEN BEANS
2. RINSE DRY BEANS in a colander UNDER COLD WATER TO CLEAN
3. PREP GARLIC HEAD BY SLICING THE VERY TOP OFF, EXPOSING GARLIC BULBS, TRY TO KEEP THE GARLIC HEAD TOGETHER
4. ADD FIRST 8 INGREDIENTS INTO INSTANT POT
5. fill with water to the max line
6. SET INSTANT POT TO HIGH PRESSURE FOR 45 MINUTES
7. ONCE DONE, NATURAL RELEASE OR QUICK RELEASE, IT WON'T MATTER WHICH
8. CAREFULLY PULL LARGE VEGGIES OUT AND DISCARD (ADD TO YOUR COMPOST FOR EXTRA POINTS)
9. TASTE FOR SEASONING, ADD SALT IF NEEDED (IF YOU ADD SALT BEFORE COOKING THE BEANS WILL FALL APART)
10. SERVE WARM WITH FAVORITE GARNISHES

Print Recipe

NOTE: my recipes are adapted from my family's "non-recipes", as they come from adding things until my ancestors whisper in my ear and tell me stop so believe me when I say we don't have exact measurements for things and I'm trying my best to document the process so you can recreate it.

These beans freeze extremely well! Make sure to include enough bean liquid in each container or bag to cover the beans when freezing. Lots of this liquid will evaporate when you go to reheat and it will also protect the beans from any funky freezer burn flavor. I love to use the SOUPER CUBES for freezing portions. These are the freezer beans I use to make refried beans during busy days and it comes together fast!