Bean burrito, no onions! That was my order at Taco Bell growing up every. single. time. With a side of nachos and cheese, ha! Sometimes I even requested a side of beans for my nacho chips, yikes! My point here is that I love pinto beans, and I always have. Lucky for me, they can be made very easily now and they’re very macro friendly! (That’s all that really matters anymore right!?)
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I’ve been bragging about these pinto beans on my Instagram Stories for a long time now. I wanted to make sure they were perfect before I put out my first Instant Pot recipe. I feel in love with my Instant Pot once I learned how to put it to good use earlier this year. I’ve been making these easy pinto beans every Sunday for the past few months because they taste amazing, and duh, fiber!
I can’t wait for the Amazon lightening deals to start come November so I can snag myself another Instant Pot! I only have the 5 quart and I’m kicking myself for not getting the 6 quart. No worries, I’ll soon have two going in my kitchen every Sunday when I’m meal prepping!!
Whether you have an Instant Pot yet or not, you must check out this Instant Pot Community Facebook group! You can find all sorts of ideas and help there. There is even an app just for Instant Pot recipes! Who knew!?
I bought a large bag(I forget how many pounds) of triple cleaned pinto beans at Sam’s club for about $7 and put them in this fancy old empty Dextrose container. You know you save these containers all the time in hopes that you’ll find something great to put in them!
As you can see, we’ve almost used them all!
Now let me warn you, this recipe is super simple and hardly a recipe at all! Here is what you need:
Something to keep in mind when looking at Instant Pot recipes: The time given is usually just the time under pressure. This recipe will cook on the manual setting for 60 minutes. It takes 10 minutes or more to get to pressure, cooks for 60 minutes, and then I let these natural release for another 45 minutes to an hour. So you’re looking at a total time of about 2 hours. Still, pretty amazing!!
Here are the step by step visual instructions.
I use my hand blender for easy blending right in the pot. If you don’t have one dump your beans into a blender and blend them that way.
I often double this recipe and freeze half of it in a ziplock bag. Sometimes 1 batch just isn’t enough for us for the whole week. I like having extra I can pull out of the freezer instead of pulling out a can of refried beans.
My kids and I love a good old crunchy tostada with homemade pinto beans and cheese on top! Yum! I hope you enjoy this recipe as much as we do!
- 1 pound pinto beans
- 1/2 large onion chopped
- 1 jalapeno seeded and chopped
- 1 tablespoon garlic
- Put your rinsed pinto beans, chopped onion, chopped jalapeño pepper, and garlic in your Instant Pot.
- Fill pot with water to just below the max fill line.
- Set your Instant Pot to manual high pressure for 60 minutes.
- Once the 60 minutes are up, let your Instant Pot natural release for an additional 45 minutes.
- Quick release any additional pressure.
- Strain out most of the liquid and blend beans with a hand blender.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 0.5||0.8%|
|Total Carbohydrate 18||6%|
|Dietary Fiber 6||24%|
|Vitamin A||Vitamin C|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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