Pressure Cooker Pinto Beans
These Pressure Cooker Pinto Beans are quick, easy, and budget-friendly. Perfect on their own with brown rice or as a versatile side for any meal!
Servings: 4
Calories: 404kcal
Equipment
- Pressure cooker
Ingredients
- 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 or broth of choice
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
Instructions
- Combine all the ingredients in a pressure cooker. Following the manufacturer’s directions, cover and lock the lid and cook on high pressure for 40 minutes.
- Allow the steam to release completely (again, following manufacturer’s directions) before opening the pressure cooker lid.
Notes
- No Soaking Needed: Pressure cooking cooks dry beans perfectly in about 40 minutes. You can skip the overnight soak.
- Customize Seasonings: Add smoked paprika, chili powder, or any seasonings/flavors you love!
- Leftovers: Store cooked beans in the fridge for up to 5 days or freeze for up to 3 months. They taste even better the next day!
Nutrition
Calories: 404kcal | Carbohydrates: 73g | Protein: 25g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 909mg | Potassium: 1628mg | Fiber: 18g | Sugar: 3g | Vitamin A: 142IU | Vitamin C: 9mg | Calcium: 152mg | Iron: 6mg