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Prep 15 mins
Cook 45 mins
No need to soak overnight when using the pressure cooker. These beans are vegetarian, simple, cheap, good eats. Any type of salsa will work, but I prefer El Pato (chiefly because the whole can goes in).
- Rinse beans thoroughly and allow to soak while preparing remaining ingrediants. Saute onion in pressure cooker with olive oil for a few minutes then toss in jalapeno and saute until softened. Add garlic and saute briefly. Add pinto beans and water. Close pressure cooker and cook on medium-low heat for 30 minutes.
- Remove from heat, and do quick release method by placing cooker under running water until steam indicator drops. Place uncovered cooker back on the heat, add cumin and salsa and cook for an additional 5-15 minutes to thicken. Season to taste.
I wanted canned NO SALT pinto beans and couldn't find them in the store. I used the basic premise of these instructions, keeping the garlic and subbing onion powder and omiting any spiciness (I can't handle spicy). I cooked them for 40 min under pressure, turned off flame and let the steam naturally release. Came out great. 6 oz dry equated to 2 cups prepared for me. My new go to for pinto beans. Wonder if same time will work for black beans?
Amazing! The best and quickest beans that I've ever had or made. My husband said I couldn't make decent pinto beans w/out cooking them all day long. Can't wait to see what he says after trying these! Thanks so much for sharing!
I used 6 cups of water and 1 6 oz can of diced green chiles instead of chopped jalapeno and jalapeno salsa. I also used 4 ozs of Picante Sauce. I used everything remaining in the recipe. The instructions were a little difficult to follow. Re: cooking time. I cooked 40 minutes at 10 lbs of pressure and then the steam naturally release. This is a good base recipe for soups, stews and if drained, refried beans. (Save the juice) it can be frozen and used in soups.