Mexican Instant Pot Pinto Beans
These flavorful beans can be enjoyed as a hearty soup or as a delightful accompaniment served over rice or alongside tortillas. Any leftovers can be conveniently frozen for future meals.
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Ingredients
- 1 pound dried pinto beans
- 1 teaspoon olive oil
- 1/2 medium yellow onion
- 1 4.24 ounce can chopped green chilies
- 1 whole jalapeño
- 2 tablespoons chicken or vegetable bouillon
- 2 bay leaves
- 1 teaspoon Kosher salt
- 2 medium vine tomatoes
- 1/4 medium red onion
- 2 scallions
- 1/4 cup minced cilantro
- 3 ounces queso Oaxaca or mozzarella
- 8 ounces sliced avocado
- lime wedges
- tortillas
- 3 clove garlic
- 1 small yellow onion
- 1/4 cup minced cilantro
Instructions
- 1
Begin by soaking the pinto beans in water for a full night. The following day, drain and discard the soaking liquid.
- 2
Activate the sauté function on your pressure cooker. Pour in the oil and add the diced onion, cooking until it becomes tender. Incorporate the minced garlic and 1/4 cup of chopped cilantro, sautéing for an additional minute. Transfer this mixture to a separate bowl and set it aside.
- 3
In the pressure cooker, mix together the soaked beans, diced green chilies, sliced jalapeño, the remaining half of the onion, bouillon, bay leaves, and 6 cups of water. Seal the lid and cook under high pressure for 45 minutes.
- 4
Allow for a natural pressure release. Once done, remove the bay leaves, the half onion, and the jalapeño. Stir in the sautéed onion mixture and season with salt to taste.
- 5
Switch back to sauté mode and cook the bean mixture uncovered for about 30 minutes, stirring occasionally, until it reaches a thicker consistency.
- 6
In the meantime, prepare a small bowl by combining diced tomato, red onion, scallions, and the remaining cilantro.
- 7
Serve the beans by ladling them into bowls, topping with cheese and the prepared tomato mixture. Add slices of avocado on top. Accompany with lime wedges and tortillas if desired.