Instant Pot Mexican Pinto Beans
Instant Pot Mexican pinto beans are flavorful pinto beans that are made with almost no prep.
Servings 8 servings
Calories 229kcal
Equipment
Ingredients
- 1 cup diced white onion or yellow onion
- 3 cloves garlic minced
- 1 pound dried pinto beans rinsed and picked over
- 4 ½ cups reduced-sodium chicken broth or vegetable stock
- 1/2 cup water
- 2 tablespoons taco seasoning
- Salt and pepper
Instructions
- Add in the ingredients to the Instant Pot inner pot.
- Close and lock the lid. Press manual high pressure and adjust the cooking time to 60 minutes. Be sure that the pressure release valve is set to sealing.
- When the cooking time has finished, let the pressure release naturally for 15 minutes.
- Turn the pressure release valve to venting to release any remaining pressure.
- Unlock and remove the lid, and give it a good stir.
- If you would like thicker beans, press sauté.
- Cook the beans, stirring the entire time, until they have thickened to desired consistency. You can also mash some of the beans as you sauté for an even thicker consistency.
- Season with salt, pepper, and additional seasoning as needed.
Notes
- Garlic: Feel free to increase the amount of garlic if you like stronger garlic flavor.
- Water: You can use all broth if you prefer. If you use broth instead of water, I highly recommend using either no salt or reduced-sodium broth to control the amount of salt in the beans.
- Taco seasoning: You can use mild or hot taco seasoning.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 229kcal | Carbohydrates: 40g | Protein: 15g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Sodium: 99mg | Potassium: 938mg | Fiber: 9g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 3mg