Not sure why I am publishing this, as it is not an actual recipe with complicated instructions and many steps.
So this would be another super-simple recipe you can print and add to your cookbook :]
Anyway, these Pinto Beans are just amazing since they are creamy, soft and juicy.
Can I buy canned pinto beans?
Yes you…can (pun intended). But this Instant Pot pinto beans recipe is a very cheap version, plus it is preservatives free.
Can I freeze pinto beans?
Do I need to pre-soak the beans?
No, you do not have to pre-soak the beans for this Instant Pot Pinto Beans recipe. You only need 45 minutes to have perfectly cooked beans.
Will the beans fall apart?
Nope, that will not happen. If you check some other recipes you can see the different amount of time suggested. But this recipe is re-tested several times, and 45 minutes is the ideal time.
How to use cooked pinto beans?
Pinto beans are a high-protein, high fiber powerhouse. They are easy to cook and taste delicious as a side dish or a main ingredient in soups, stews, dips, and burritos. The most delicious pinto beans are cooked from the dried. Once you try these you will notice the difference between home-cooked and canned ones.
You can also use them for this Instant Pot Pinto beans and rice tacos.
How to make pinto beans
Gather your ingredients:
In an Instant Pot combine pinto beans, and bouillon vegetable base.
Lock the lid into place. Select High Pressure and set the timer to 45 minutes.
Once the cooking cycle is done, perform a Natural pressure release for 10 minutes.
Serve beans warm.
- 1 lb dry pinto beans rinsed and drained
- 1 1/2 tbsp Better than Bullion vegetable base
- 5 cups water
- salt and pepper to taste
- Add pinto beans, water and Better than Bullion vegetable base to the Instant Pot.
- Close the lid and cook at high pressure for 45 minutes.
- When cooking time ends, wait for a natural pressure release.
- Once done, open the lid and dish out the pinto beans.
- Serve and enjoy!