Pinto Bean Recipe
We have a regular Mexican night each Tuesday and we go through a lot of beans. And while canned beans are so quick and easy, it’s almost as easy to make a big batch in the Instant Pot to use for multiple meals.
Instant Pot Beans
This is our go-to set-it-and-forget-it pinto bean recipe for cooking dried beans. It’s so easy, only requires a few simple ingredients, and makes enough to stash a second (or third) meal in the freezer for future weeks.
Ingredients You Need
To make this pinto bean recipe, you’ll need dried pinto beans, garlic powder, chili powder, and cumin. And some water and an Instant Pot.
Step-by-Step Instructions
Slow Cooker Pinto Beans
Yes, you can use your slow cooker set on LOW for 7-8 hours for nearly identical results.
Serving Suggestions
These pinto beans go well in tortillas with shredded cheese and lettuce for simple tacos, over rice for a vegetarian meal of rice and beans, in burritos, or over pasta with shredded cheese and marinara sauce for a sort of taco pasta.
How to Freeze Pinto Beans
To use some of the beans left from the first meal, or to just meal prep the beans in the first place, I like to let the beans cool and portion them out into 2-cup freezer-safe containers. That’s close to the amount in a can of beans and is a nice amount for a side dish.
Best Tips for Success
Remove any stones that may be mixed in with the dried beans. (Sometimes that happens!) Season to taste with salt once the beans are cooked. Drain any excess liquid, or mash slightly with the liquid to create soft and moist beans. Let the pressure cooker naturally release the pressure for the best final texture in the beans. The beans can sit on warm as long as you need them to. You can double this recipe to cook 2 pounds of dried beans at once. Just increase the water to 12 cups. To make these in the slow cooker, follow the instructions and cook on LOW for about 8 hours.
I’d love to hear what you think of this recipe if you try it, so please comment below to share!
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