Creamy Pinto Beans (in the Instant Pot)

Growing up beans were a staple.  They are cheap, filling, and delicious. A big bowl of pinto beans and cornbread is a quick and easy meal. We’ve now made these beans every other week for the last few months. They are that good. My picky husband totally agrees.

Growing up in central Texas you can have beans for breakfast (with your eggs or with/in your breakfast tacos), lunch, and dinner. Beans are so versatile and I’m so pleased that I’ve found an incredibly quick and easy way to cook them at home with my Instant Pot. It truly has changed the way I cook homemade meals for my family.

The key to the delicious beans is the Fiesta Pinto Bean Seasoning. It’s packed with everything you need to make delicious pinto beans. We’re just 80 miles away from San Antonio where they make Fiesta Pinto Bean Seasoning so we’re lucky that our local grocery store is jam-packed with various Fiesta brand seasonings. I add chipotle powder and it adds a wonderful smokiness to the beans. I’ve made it with and without the chipotle and Mr. Picky and I agree the beans are better with the addition of chipotle powder.

Serve with cornbread or as a side to delicious BBQ. I like to eat a big bowl of the beans with shredded cheese and a dollop of sour cream. Mr. Picky add Hot & Spicy Cheeze-Its.  For me, this is comfort food.

Pinto Beans (in the Instant Pot)

Ingredients

  • 1 pound dried pinto beans, soaked overnight (or not if you don't have time or forgot ... just adjust the cook time per instructions below)
  • 12 ounces bacon, roughly chopped (I love using peppered bacon)
  • ½ small onion, chopped or 2 tablespoons dried chopped onion
  • 4-6 garlic cloves, minced or crushed using a garlic press
  • 3 cups stock (beef, chicken, or vegetable)
  • 2 cups water
  • 2 tablespoons Fiesta Brand Pinto Bean Seasoning
  • 1 teaspoon chipotle chile pepper powder
  • 2-3 dried bay leaves
  • black pepper, to taste
  • kosher salt, to taste (1 teaspoon was perfect for us)

Instructions

  1. Soak beans in a large container overnight (or at least 6-8 hours) in just enough water to totally cover them. This is optional. You’ll need to increase the cook time if you use dried beans.
  2. Drain and rinse beans (discard soak water).
  3. Turn your Instant Pot onto the “Sauté” mode.
  4. Add chopped bacon and sauté until the bacon is almost crisp.
  5. Sauté the onions and garlic, with the bacon, until they soften.
  6. Add the Fiesta Brand Pinto Bean Seasoning, chipotle powder, salt, and pepper to the pot and give it a quick stir.
  7. Slowly add the stock and water to the Instant Pot.
  8. Using a wooden spoon, scrap bottom of Instant Pot to remove the brown bits from the bottom of the pan and to release more bacon goodness.
  9. Stir in the beans and top with the bay leaves.
  10. On your Instant Pot, select the “Manual” mode and press the ‘+’ button until it reads 30 minutes for soaked beans (55 minutes for dried beans). Set the top knob to “Sealing” and not “Venting”. The Instant Pot defaults to high pressure.
  11. The Instant Pot will beep at you when it finishes cooking the beans and sets itself to “Keep Warm” mode.
  12. Turn off the pressure cooker and let rest for at least 10 minutes.
  13. Use the quick pressure release to release any residual pressure.
  14. Check the tenderness of the beans. If necessary, cook for an additional 3-5 minutes.
  15. Serve with cornbread or as a side to delicious BBQ.

Inspired by The Pioneer Woman

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