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

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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.

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Questions

How long does Pressure Cooker Pinto Beans take?

As written, 60 minutes: 15 of prep and 45 of cooking. The longest single stretch is the hands-off wait in step 4, 35 minutes.

Why cook the spices first in Pressure Cooker Pinto Beans?

Step 2 reads: "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." Most spice flavor dissolves in fat, not water. The brief fry in step 2 wakes the spices up and spreads them through the oil. Keep them moving; they scorch in seconds.

What can I use instead of dried chiles in Pressure Cooker Pinto Beans?

The entry for Pressure Cooker Pinto Beans calls for 2 dried guajillo or ancho chile (stemmed, seeded), stemmed, seeded. In its place: Another mild dried chile works, measure for measure. Without any, use a tablespoon of pure ancho or mild chili powder per chile.

How hot is Pressure Cooker Pinto Beans?

Only mildly. The heat in Pressure Cooker Pinto Beans comes from 1 tsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many carbs are in Pressure Cooker Pinto Beans?

One serving (the recipe makes 6) has 16 g of carbohydrate in about 220 calories, with 7 g protein and 10 g fat, plus 4 g fiber and 1044 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Pressure Cooker Pinto Beans ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Pressure Cooker Pinto Beans within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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