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By :Everyday Mexican Instant Pot Cookbook by Leslie Limon |
Course | Side Dish |
Cuisine | Mexican |
Difficulty | Easy |
Browse Category | Side Dishes |
Duration | 1-2 hours |
Diet | Dairy Free |
Cooking Technique | Pressure Cook |
Prep Time | 10 minutes |
Cook Time | 95 minutes |
Servings |
8 - 10 servings
|
Ingredients
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)Substitution tip: Short on time in the kitchen? Substitute 30 oz of cooked pinto beans (2 cans) for the dried pinto beans. Reduce the cooking time to 20 minutes on high.
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Wonderful!
Excellent!!
Just curious… I have the LUX 60 V3. The cooking guide indicates that with beans you should not fill beyond 1/2, due to expansion of the beans. I nervously followed you recipe, however, and filled to 2/3, and set for 1hr (dry beans). I do not have a ‘high’ setting.
An hour after it finished, I had to manually release the remaining pressure.
The beans were mushy, and it was more like a soup. Any thoughts ?
PS. The guide also says the cooking time for Pinto beans is about a half-hour…
sbfall, I read the directions and see why your beans were overcooked. You cooked for an hour, the directions say 35 minutes. The 1 hour amount includes time to come to pressure, cook, and wait time before releasing pressure.
Sbfall, my apilogies, the directions do say set for an hour. That has to be a mistake, because on the first page it says 35 minutes, total time 1 hour. My bad
Good except it was way too much water. I was amazed the dried unsoaked beans worked! I added a can if diced tomatoes and probably could’ve used 2lbs if beans instead of 1.
These are excellent. My go-to bean recipe for any Mexican meal. I soak my beans overnight so I reduce the liquid by one cup. Mix the chilies up and use different ones.
Roasted Hatch chilies are terrific!
A little new to IP. I overnight soaked 2 lb pinto beans. Can I double your recipe in my 8 qt. IP?