Pressure Cooked Pinto Beans Recipes
PRESSURE COOKER PINTO BEANS
Pinto beans are a great based for many other recipes. Creamy and full of excellent nutrition and easy to make with the pressure cooker recipe.
Provided by Diane Smith
Categories Main Dishes Side Dishes
Time 35m
Number Of Ingredients 7
Steps:
- Rinse beans under water and pick over to clean out debris or impure beans.
- Soak overnight or for a quick soak method: put beans into a large saucepan with water to cover about 3″. Bring to a boil, turn off, and let sit for an hour. Drain and add to the pressure cooker.
- Add the pressed garlic, tomato juice, vegetable broth, bay leaf, and water. Do not add the salt until after they have cooked.
- Cook according to your pressure cooker instructions. For my instant pot, presoaked beans take 20 minutes. Add salt once the beans have finished cooking to taste.
- Use them in burritos, tostadas, salads, soups, as a side, made into hummus and more.
Nutrition Facts : Calories 182 kcal, Carbohydrate 33.2 g, Protein 10.7 g, Fat 0.6 g, SaturatedFat 0.1 g, Sodium 77 mg, Fiber 8.3 g, Sugar 2.4 g, ServingSize 1 serving
PRESSURE COOKER PINTO BEANS
Homemade pressure cooker pinto beans make a great side dish for Cinco de Mayo or any time of year. Use charro beans inside burrito bowls for a great meal!
Provided by The Typical Mom
Categories Side Dish
Time 1h5m
Number Of Ingredients 11
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!!
Nutrition Facts : ServingSize 3 oz, Calories 78 kcal, Carbohydrate 12 g, Protein 4 g, Fat 1 g, Cholesterol 2 mg, Sodium 554 mg, Fiber 3 g, Sugar 1 g
SPICY PRESSURE COOKER PINTO BEANS
Adjust the amount of jalapeno to suit your taste, or use a mild or hot salsa instead of medium; I would not like these any spicier than they already are. I make these in a pressure skillet, a shallow version of a pressure cooker. The beans are soupy, but you can cook them a little longer in the open pan to reduce the liquid if you prefer thicker "juice". I use Herdez salsa casera for this.
Provided by zeldaz51
Categories Beans
Time 32m
Yield 3 1/2 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Throw it all in the pressure cooker and cook 27 minutes.
- Let it cool down on its own before opening, the salt and acid in the salsa make the beans a little firm and the carryover cooking is beneficial.
- Boil, uncovered, for a few minutes to reduce the sauce.
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