Best Pressure Cooked Pinto Beans Recipes

PRESSURE COOKER PINTO BEANS

Pressure Cooker Pinto Beans image

Homemade pressure cooker pinto beans make a great side dish for Cinco de Mayo or any time of year. Use charro beans inside burrito bowls for a great meal!

Provided by The Typical Mom

Time 1h5m

Number Of Ingredients 11

Ingredients

2 c pinto beans (dry)
4 c water
1.5 c beef broth (could use vegetable broth)
4 oz chiles (canned, mild or medium)
2 tbsp garlic (minced, diced)
1 onion (diced)
2 tsp chili powder (or more)
2 tsp cumin
1 tsp paprika
1/4 c bacon bits
2 tsp garlic salt

Steps:

Rinse your dry beans and put them into your pressure cooker. Add your water. Close pressure cooker lid (one not attached on the Ninja Foodi), close steam valve.
Set to pressure high for 60 minutes. Do a quick release.
Drain beans and put beans back into your pot.
Add all other ingredients and stir together.
Close your pressure cooker lid again and set to high pressure for 20 minutes. Allow to naturally release steam for 10 minutes, then release remaining.If you want more liquid in your beans before serving add a bit more broth.
Serve!!

Nutrition Facts : ServingSize 3 oz, Calories 78 kcal, Carbohydrate 12 g, Protein 4 g, Fat 1 g, Cholesterol 2 mg, Sodium 554 mg, Fiber 3 g, Sugar 1 g

SPICY PRESSURE COOKER PINTO BEANS

Spicy Pressure Cooker Pinto Beans image

Adjust the amount of jalapeno to suit your taste, or use a mild or hot salsa instead of medium; I would not like these any spicier than they already are. I make these in a pressure skillet, a shallow version of a pressure cooker. The beans are soupy, but you can cook them a little longer in the open pan to reduce the liquid if you prefer thicker "juice". I use Herdez salsa casera for this.

Provided by zeldaz51

Categories Beans

Time 32m

Yield 3 1/2 cups, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup dried pinto bean, rinsed and picked over
1 smoked ham hock
2 garlic cloves, peeled and chopped
1 cup chunky salsa, medium heat
3 cups filtered water
1/2 teaspoon ground cumin

Steps:

Throw it all in the pressure cooker and cook 27 minutes.
Let it cool down on its own before opening, the salt and acid in the salsa make the beans a little firm and the carryover cooking is beneficial.
Boil, uncovered, for a few minutes to reduce the sauce.

PINTO BEANS (PRESSURE COOKER)

Pinto Beans (Pressure Cooker) image

This recipe is for cooking SOAKED or UNSOAKED beans. I have made both here and the times are verified. My wife, not a fan of beans, tasted these, and loved them, they are flavorful, unlike canned beans. I use a 9 quart stovetop pressure cooker rated at 80 kPa (12 psi), so this recipe works for electric pressure cookers as well.

Provided by Lee Thayer @LeeNST

Categories Other Side Dishes

Number Of Ingredients 3

Ingredients

1 1/4 cup(s) dry pinto beans
4 cup(s) water
1 tablespoon(s) cooking oil

Steps:

For the beans, I state 1 cup, number of cups is dependent on the size of your pressure cooker, the time stays the same, but do not go over 1/2 full with the contents of the pot.
Rinse and drain the beans, remove any bad beans or debris.
For SOAKED Beans.
Add rinsed beans to a bowl and cover with 2 inches or so of water, let sit for at least 6 hours or overnight. For those readers in the tropics (myself included), place the beans in the fridge overnight to soak or they will ferment on the counter top. I normally soak beans 6 hours then carry on with the recipe.
Drain the soaked beans, rinse, then add to your pressure cooker. Add the water and most important, the oil, this keeps the beans from foaming and possibly blocking the vent. If using more 1 cup of beans, increase the water. (2 cups beans, 8 cups water, but do not go over half full on your pressure cooker.)
Close and lock the lid, add the weight, and turn the heat to high.
When the weight starts to move and make a sound, reduce heat to low or medium low, just enough to keep the weigh moving, indicating you have the correct pressure.
Set your timer for 11 minutes (10 minutes for more firm beans).
At 11 minutes, turn off the heat and carefully move the slow cooker to an unused burner, allow to cool and release pressure.
When you have indications of zero pressure (I have a valve that drops as a visual indicator) remove the weight, open the pot, and drain the beans, used as needed in recipes or as a side dish.
For UNSOAKED Beans.
Add beans, water, and oil to your pressure cooker. Depending on the size of your pressure cooker, do not fill more than the halfway mark. Cover and lock the lid and turn on heat to high.
When the weight starts making noise and moving, indicating full pressure, reduce heat to maintain full pressure, start timing. 25 minutes if you like firmer beans, and as long as 27 minutes for softer beans.
When the time is complete, turn off heat and carefully move the cooker to an unused burner. Allow a natural pressure release.
When you have indication of zero pressure, remove the weight, drain the beans and use as is or in other recipes.