Description
This recipe is written to be prepared in an Instant Pot® pressure cooker. With some small alterations, I am sure you can cook it on the stovetop as well. These beans are great served as is or blended to be the texture of refried beans.
Ingredients
- 4 cups water
- 2 cups dry pinto beans, rinsed
- 1 large onion, chopped
- ½ cup salsa (Optional)
- ½ cup roughly chopped cilantro, or to taste
- 1 jalapeno pepper, minced
- 4 cloves garlic, minced
- 2 teaspoons tomato-flavored bouillon
- 2 teaspoons vegetable bouillon
- ½ teaspoon chili powder
- ½ teaspoon ground paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
Instructions
- Combine water
- pinto beans
- onion
- salsa
- cilantro
- jalapeno pepper
- garlic
- tomato bouillon
- vegetable bouillon
- chili powder
- paprika
- cumin
- and black pepper in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Cooker will reach high pressure in 10 to 15 minutes.
- Release pressure using the natural-release method according to manufacturer’s instructions
- 10 to 40 minutes. Unlock and remove lid.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Servings: 8