Saucy Pinto Beans
By :The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty
instant pot beans, instant pot bean recipe, instant pot, pressure cooker recipes, bean recipes
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If you’re looking for a perfect accompaniment for your Mexican dinner night, these Saucy Pinto Beans are the perfect pick. This bean dish is filled with bold flavors and will leave you satisfied. It is wonderful served with Basic Brown Rice and a side vegetable for a complete meal.
instant pot beans, instant pot bean recipe, instant pot, pressure cooker recipes, bean recipes
Votes: 1
Rating: 5
Rate this recipe!
Prep Time 10 minutes
Cook Time 31 minutes
Servings
8 servings
Ingredients
  • 2 cups dry pinto beans 1 lb
  • 2 tbsp avocado oil
  • 1 large yellow onion peeled and diced
  • 1 medium jalapeño seeded and diced
  • 2 tsp minced Garlic
  • 3 1/2 cups chicken stock
  • 8 oz tomato sauce 1 can
  • 2 tbsp chili powder
  • 1 tbsp yellow mustard
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 1/2 tsp salt
Prep Time 10 minutes
Cook Time 31 minutes
Servings
8 servings
Ingredients
  • 2 cups dry pinto beans 1 lb
  • 2 tbsp avocado oil
  • 1 large yellow onion peeled and diced
  • 1 medium jalapeño seeded and diced
  • 2 tsp minced Garlic
  • 3 1/2 cups chicken stock
  • 8 oz tomato sauce 1 can
  • 2 tbsp chili powder
  • 1 tbsp yellow mustard
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 1/2 tsp salt
instant pot beans, instant pot bean recipe, instant pot, pressure cooker recipes, bean recipes
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Place the beans in a bowl and cover with 3 inches of water. Soak the beans 4–8 hours. Drain the beans.
  2. Press the Sauté button of the Instant Pot® and add the oil. After the oil heats 1 minute add the onion, jalapeño, and garlic. Sauté until softened, about 5 minutes.
  3. Add soaked beans, stock, tomato sauce, chili powder, mustard, oregano, cumin, pepper, bay leaves, and salt to the inner pot. Stir well to combine and scrape any brown bits from the bottom of the pot. Secure the lid.
  4. Press the Manual or Pressure Cook button and adjust the time to 25 minutes.
  5. When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
  6. Remove and discard the bay leaves and then transfer the beans to a bowl for serving.
Recipe Notes

CALORIES: 289 | FAT: 5g | PROTEIN: 16g | SODIUM: 516mg | FIBER: 10g | CARBOHYDRATES: 44g | SUGAR: 5g

2 replies
  1. Chydock
    Chydock says:

    These are delicious but I used hot penzey chili powder and they are super spicy. Next time I will use medium. I am definitely adding them to my favorites list.

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