Pressure Cooker Pinto Beans

Pressure cookers are one of those appliances you either have and use all the time or really have no clue about. I, for one, used to be in the latter category. I had been given one a long time ago and although I always heard about how indispensable a pressure cooker can be -- especially for cooking foods like meats and beans quickly with tender, succulent results -- I always came up with endless excuses to avoid figuring out how to use mine. I found my pressure cooker so totally intimidating in fact, that it sat untouched in my closet for years.

Chloe is an obsessive bean eater, but with the requisite eight-plus hours of soaking and simmering to make most beans fresh, cooking them used to be a real challenge for me. The pressure cooker did away with all that. My friend Nilva grew up using a pressure cooker daily, and she gave me a crash course in how to use one. Much to my surprise, it couldn't have been easier. I just dumped in all of my ingredients, locked the lid, and 40 minutes later, with a whistle as loud as a freight train and a beautiful geyser of steam billowing from the spout, my beans were done and tasted as superior as the best ones I had ever had.

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Pressure Cooker Pinto Beans

Prep Time: 5 mins Cook Time: 40 mins

egg free

nut free

dairy free


  • 1 pound dry pinto beans
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 bunch cilantro stems, tied together with butcher\\'s twine
  • 7 cups water
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground cumin


1. Combine all the ingredients in a pressure cooker and, following the manufacturer’s directions, cover and lock the lid and cook on high pressure for 40 minutes.

2. Allow the steam to release completely (again, following manufacturer’s directions) before opening the pressure cooker lid.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.