Pressure Cooker Pinto Beans
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.
Ingredients
- 2 cups dried pinto beans, rinsed, sorted
- 6 cups water
- 1 medium white onion, roughly chopped
- 4 cloves 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
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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 cloves smashed garlic cloves and cook 1 more minute until fragrant.
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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.
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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.
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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.
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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.
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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.