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Instant Pot Pinto Beans
Easy, no-soak Instant Pot Pinto Bean recipe.
Course
Main Course
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
45
minutes
minutes
Pressure Release
15
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Servings
8
servings
Calories
201
kcal
Author
Kate at Eating in an Instant
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
1
pound
dry pinto beans
about 2 cups
6
cups
water
½
cups
diced white or yellow onion
½
teaspoon
salt
¼
teaspoon
ground black pepper
Instructions
Rinse beans and pick over to remove any pebbles.
Add the beans to the Instant Pot inner pot.
Pour the water over the beans and then add the onion, salt, and pepper.
Close and lock the lid. Make sure the pressure release valve is set to sealing.
Press manual high pressure and adjust the time to 45 minutes.
Let the pressure release naturally for 15 minutes.
Turn the pressure release valve to venting to release any remaining pressure.
Drain or serve with bean broth.
Add additional seasoning as desired.
Nutrition
Serving:
1
serving
|
Calories:
201
kcal
|
Carbohydrates:
36
g
|
Protein:
12
g
|
Fat:
1
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
161
mg
|
Potassium:
805
mg
|
Fiber:
9
g
|
Sugar:
2
g
|
Vitamin A:
1
IU
|
Vitamin C:
4
mg
|
Calcium:
72
mg
|
Iron:
3
mg