Instant Pot! Creamy-Dreamy Pinto Beans.
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These Instant Pot beans are cooked until very soft and practically melt in your mouth!They're great stored in the fridge for several days and make fabulous, fast meals. Serve with a starch and vegetable, for a perfect meal.Please read the recipe notes before proceeding with the recipe!
Servings: 6 cups
Ingredients
- 2 tablespoons extra-virgin olive oil optional
- 1/2 onion finely diced
- 1 jalapeno seeded and minced
- 1/2 teaspoon salt plus more to taste
- 2 cloves garlic minced
- 1 teaspoon granulated onion
- 1/2 teaspoon cumin ground
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 3 cups water
- 2 cups dry pinto beans soaked
- 1/2 teaspoon liquid smoke
- 1 teaspoon vegan bouillon optional
- 1 sprig oregano, thyme or parsley optional
- 4-5 slices pickled jalapeno
- Splash pickled jalapeno brine, or vinegar
Instructions
- Press the sauté setting on the Instant Pot, and let it get hot while you prep the onion and jalapeno.
- Add the optional olive oil into the hot Instant Pot. Quickly add the onion, jalapeno and salt. Cook, stirring often until the vegetables soften and begin to brown.[For oil-free beans, please read the recipe note below].
- Add the garlic and dry spices. Continue to cook and stir for another minute. Be careful - minced garlic can burn easily!
- Add the water, beans, optional bouillon, liquid smoke and fresh herbs, if using. Stir to combine.
- Cover, lock the Instant Pot lid in place, close the vent and cook on high pressure for 50 minutes [to change between the sauté setting and high pressure, temporarily turn the Instant Pot off].
- Carefully, quick-release the beans. They should be very soft with quite a bit of liquid on top.
- Turn off the Instant Pot, remove the lid and stir. If using fresh herbs, pick out any visible stems.
- Add the pickled jalapenos and brine, or vinegar.
- Turn on the bean setting and bring the beans to a steady, full simmer. Be careful! The beans tend to sputter and are very hot!
- Stir often, until the water has reduced, the beans are creamy and the liquid has turned into a thick gravy. To speed up the process, you can mash a few spoonfuls of beans against the inside wall of the cooker. It will take about about 10-12 minutes of devoted stirring to thicken the gravy.
- Season to taste with salt and devour! The beans will continue to thicken as they cool.
Notes
- The easiest way to soak dry beans is to cover them in water and rest overnight in the fridge. You can also cover them in boiling hot water and rest for an hour. Either way, drain the beans before proceeding with the recipe.
- To make these beans without oil, simply sauté the onion and jalapeno in a hot, dry Instant Pot. You can add a little water or broth if they begin to stick. Sometimes I even add a stalk of minced celery, which keeps them pretty moist until the rest of the ingredients are added!
- On days where I am not rushed for time, after the initial cooking time, I will allow the beans to release steam naturally. Then I'll set the beans on the "slow cook" setting for a few hours, stirring vigorously every 30 minutes or so until the liquid has thickened and the beans are creamy.