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Course | Main Course |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Soups, Stews & Broths |
Duration | 30-60 min |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Bacon, Pinto Beans |
Prep Time | 10 minutes |
Cook Time | 26 minutes |
Servings |
6-8 servings
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Ingredients
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Votes: 13
Rating: 4.85
Rate this recipe!
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Really easy. I added cumin and some Mexican chili powder to kick it up. Surprised at how fast it was.
Your recipes don’t say what size the instant pot is? I have an 8qt how much more can I add to a recipe?
Can I make with dried beans? If so how mych more liquid and how much cooking time?
Its my first recipe I made after getting this as a Christmas gift. Fun to make and very tasty.
This came out extremely delicious. Flavorful.
The beans did need soaking as they came out crunchy even after adding another bottle of beer and an additional pressure cooking.
Good though!
This was easy and great
Very good! Like another reviewer, I added some cumin and chili powder. Also used fire roasted diced tomatoes. Hubby loves it. Will definitely make it again!
Easy to follow and very good.
You’re suppose to also add smoked ham to that recipe
I cooked 1 pound of pinto beans ( un-soaked) for 40 minutes. Natural release for 20 min. To me the beans were not as soft as am used too. But that could be how my mother made them. They were very good, and looked awesome. I just prefer a softer bean. Instant Pot is the coolest kitchen too ever.
Followed directions and soaked 2 1/4 of dried beans overnight which of course raised the volume. When I added all ingredients to pot, the beans weren’t covered, so i added two more cups of water to cover them.
Great recipe. Used unsoaked beans, so added 1 more cup of water and pressure cooked for 40 minutes with a 20 minute natural release.
Substituted the bacon with vegan chorizo from Trader Joes. Really gives it a nice flavor.
Also used a stout beer we had in the house as opposed to Mexican dark. Also nice results.
Put the salt in AFTER pressure cooking or you may be having the issue with hardoned beans that folks here are complaining about.
Mine came out crunchy after cooking for an hour, I did not presoak either. I have never had this happen to me before but then I have never added tomatoes at the beginning of the cooking process for beans (even when I do soak overnight) as it makes them take much longer to cook. I knew this from making beans on the stove, but thought maybe it would work in the instant pot since you suggested it. Apparently not. The person mentioning that adding salt is what made them hard, it is not, it is the tomatoes.