Pinto Beans Pressure Cooker Recipes

PRESSURE COOKER PINTO BEANS

Steps:

• Rinse your dry beans and put them into your pressure cooker. Add your water. Close pressure cooker lid (one not attached on the Ninja Foodi), close steam valve.
• Set to pressure high for 60 minutes. Do a quick release.
• Drain beans and put beans back into your pot.
• Add all other ingredients and stir together.
• Close your pressure cooker lid again and set to high pressure for 20 minutes. Allow to naturally release steam for 10 minutes, then release remaining.If you want more liquid in your beans before serving add a bit more broth.
• Serve!!

PRESSURE COOKED PINTO BEANS

Steps:

• Pick over beans, rinse and drain. Be sure to not fill the pressure cooker above the halfway mark. Combine ingredients in the cooker and cook for 22 to 25 minutes. For firm cooked beans, check for doneness after minimum time indicated. For soft cooked beans, add 2 extra minutes under high pressure. When cooking time is up, quick release pressure by placing cooker under cold running water. Drain immediately. Always clean the lid and vent thoroughly after cooking beans.
• Optional presoak: Cook the beans under high pressure for 1 minute, using 4 cups of water per cup of dried beans. Quick release the pressure under cold running water, drain and rinse the beans. Always discard any loose or free floating bean skins before further cooking. Follow cooking instructions above but adjust cooking time to 7 to 10 minutes.

PINTO BEANS (PRESSURE COOKER)

Steps:

• For the beans, I state 1 cup, number of cups is dependent on the size of your pressure cooker, the time stays the same, but do not go over 1/2 full with the contents of the pot.
• Rinse and drain the beans, remove any bad beans or debris.
• For SOAKED Beans.
• Add rinsed beans to a bowl and cover with 2 inches or so of water, let sit for at least 6 hours or overnight. For those readers in the tropics (myself included), place the beans in the fridge overnight to soak or they will ferment on the counter top. I normally soak beans 6 hours then carry on with the recipe.
• Drain the soaked beans, rinse, then add to your pressure cooker. Add the water and most important, the oil, this keeps the beans from foaming and possibly blocking the vent. If using more 1 cup of beans, increase the water. (2 cups beans, 8 cups water, but do not go over half full on your pressure cooker.)
• Close and lock the lid, add the weight, and turn the heat to high.
• When the weight starts to move and make a sound, reduce heat to low or medium low, just enough to keep the weigh moving, indicating you have the correct pressure.
• Set your timer for 11 minutes (10 minutes for more firm beans).
• At 11 minutes, turn off the heat and carefully move the slow cooker to an unused burner, allow to cool and release pressure.
• When you have indications of zero pressure (I have a valve that drops as a visual indicator) remove the weight, open the pot, and drain the beans, used as needed in recipes or as a side dish.
• For UNSOAKED Beans.
• Add beans, water, and oil to your pressure cooker. Depending on the size of your pressure cooker, do not fill more than the halfway mark. Cover and lock the lid and turn on heat to high.
• When the weight starts making noise and moving, indicating full pressure, reduce heat to maintain full pressure, start timing. 25 minutes if you like firmer beans, and as long as 27 minutes for softer beans.
• When the time is complete, turn off heat and carefully move the cooker to an unused burner. Allow a natural pressure release.
• When you have indication of zero pressure, remove the weight, drain the beans and use as is or in other recipes.