Instant Pot Pinto Beans
Instant Pot pinto beans cut out soaking and long cook times to make a wholesome side or main in a fraction of the time.
- 16 ounces Dried pinto beans
- 8 ounces Bacon cooked
- 1 small Onion diced
- 3 cloves Garlic
- 2 Bay leaves
- 1 tablespoon Cumin
- 1 tablespoon Chili powder
- 5 cups Chicken broth
- 1 14.5 ounce can Tomatoes & Green Chilies
Place beans, cooked bacon, onion, garlic, bay leaves, cumin, chili powder, chicken broth, and diced tomatoes in the Instant Pot and stir together.
Lock lid into place and turn the valve to SEALING.
Set to HIGH pressure 40 minutes.
When the timer goes off press cancel and do a natural release for 20 minutes.
Turn the valve to VENTING to release the remaining pressure.
Remove lid, and remove the bay leaves before stirring the beans.
Serve and enjoy!
Serving: 4ounces | Calories: 194kcal | Carbohydrates: 22g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 272mg | Potassium: 569mg | Fiber: 5g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 3mg