My no-soak Instant Pot Mexican pinto beans recipe is the perfect pressure-cooker dinner. Flavorful enough to enjoy on its own, this recipe also works well ladled over rice or chicken breast for a complete meal.
I’d like to thank Hurst’s Brand for sponsoring this Instant Pot Mexican Pinto Beans recipe.
Instant Pot Mexican Pinto Beans
The older I get, the more I find myself craving foods that are loaded with flavor.
It’s one of the reasons I love beans so much!
There are just endless ways to get creative with this versatile pantry staple, and one of my favorites right now is this tasty Instant Pot Mexican pinto beans recipe.
Of course, any great recipe featuring legumes should start with Hurst’s Brand beans.
You can pick these up in the dry beans section of your local grocery store—I get mine at Kroger. Sometimes when my husband looks in our pantry he will ask me if I think we need any more beans. It’s his way of poking fun at me for my stockpile.
How to Make Instant Pot Mexican Pinto Beans
One of the things that I appreciate most about pressure cooker meals is being able to throw all of my ingredients into the pot and letting it go. It’s no different with this Instant Pot Mexican pinto beans recipe!
First, you’ll want to set your Instant Pot to sauté and add some extra-virgin olive oil.
When the oil is hot, add your yellow onion and cook until it becomes tender and translucent.
Next, add your rinsed pinto beans with the included flavor packet, one can of RO-TEL, 5 cups low sodium chicken broth, 1 cup tomato sauce, and 1 teaspoon of cumin.
Cook on high pressure for 60 minutes, and then allow a full natural release of the pot. This should take about 25 minutes.
Don’t rush the natural release! The beans need plenty of time to cook.
Your result is a fabulous bean dish that is totally scrumptious.
You can dress-up your Mexican pinto beans with shredded cheese, avocado, and fresh cilantro.
I love serving the beans over some white rice, but, I’ve also served it with chicken breast and my family really enjoyed it. It’s a great way to add instant-flavor to the meat!
Y’all, you’re going to love this dish, and if you’re a fan of beans, check out a few of my favorite recipes for legume-lovers!
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 pound dry Hurst’s Brand pinto beans with flavor packet
- 1 10-oz. can diced tomatoes and green chiles
- 1 7-oz. can diced green chiles
- 1 cup tomato sauce
- 1 tsp. cumin
- 1 tsp. paprika
- Set Instant Pot to sauté function. When hot, add olive oil.
- Add diced yellow onion and cook until translucent and tender.
- Add broth, green chiles, diced tomatoes and green chiles, tomato sauce, cumin, paprika, and beans.
- Cook on high pressure for 60 minutes. Allow a full natural release, about 25 minutes.
- Serve immediately alone or over rice. Garnish with fresh cilantro, avocado, or cheese.
Yield: 16 Serving Size: 1/2 cup cooked
Amount Per Serving: Calories: 135 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 189mg Carbohydrates: 28g Fiber: 3g Sugar: 2g Protein: 3g
Nutrition information isn’t always accurate.
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