Pressure Cooker Pinto Beans

Name: Pressure Cooker Pinto Beans
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups dried pinto beans, rinsed, sorted; 6 cups water; 1 medium white onion, roughly chopped; 4 garlic cloves, smashed; 2 dried guajillo or ancho chile (stemmed, seeded), stemmed, seeded; 2 tsp ground cumin; 1 tsp chili powder; 1 tsp smoked paprika; 2 tbsp olive oil; 2 tsp kosher salt; 2 bay leaf; 1/4 cup fresh cilantro, chopped

Creamy, flavorful pinto beans cooked from dry in a fraction of the time, seasoned with cumin, chili powder, and a smoky kick from a dried guajillo or ancho chile. A versatile vegan staple for tacos, burritos, or simply served alongside rice.

60 minEasyServes 6220 cal/serving

MexicanSidePressure CookerVeganLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

2 cups dried pinto beans, rinsed, sorted
6 cups water
1 medium white onion, roughly chopped
4 garlic cloves, smashed
2 dried guajillo or ancho chile (stemmed, seeded), stemmed, seeded
2 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
2 tbsp olive oil
2 tsp kosher salt
2 bay leaf
1/4 cup fresh cilantro, chopped

Instructions

1

Set the pressure cooker to Saute mode. Add 2 tbsp olive oil and cook 1 medium roughly chopped white onion until softened, about 3 minutes. Add 4 smashed garlic cloves and cook 1 more minute until fragrant.
2

Add 2 tsp ground cumin, 1 tsp chili powder, and 1 tsp smoked paprika to the pot and stir for 30 seconds to toast the spices.
3

Add 2 cups rinsed, sorted dried pinto beans, 2 stemmed, seeded dried guajillo or ancho chile (stemmed, seeded), 2 bay leaf, and 6 cups water. Stir to combine. Do not add salt yet - adding salt before cooking can toughen bean skins.
4

Secure the lid, set the valve to Sealing, and pressure cook on High for 35 minutes. Allow a full natural pressure release (about 20 minutes) before opening the lid.
5

Remove and discard the bay leaf and dried chile. Stir in 2 tsp kosher salt and taste; adjust seasoning as needed. For creamier beans, mash a portion with a fork or potato masher.
6

Serve topped with 1/4 cup chopped fresh cilantro. The beans keep refrigerated for up to 5 days and freeze well for 3 months.

Questions

Can I make Pressure Cooker Pinto Beans ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Pressure Cooker Pinto Beans?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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