Ultimate Instant Pot Pinto Beans-easy, quick and require no soaking. A gluten free household staple which is used for making burritos, loaded nachos, chili and soups. Made in an electric pressure cooker to remove lectins which can cause gut distress. This recipe needs only 5 minutes prep time and 55 minutes cook time. Absolutely effortless!
- 1 strip of bacon
- 3–4 cloves of garlic, peeled
- 1 onion, cut in half
- 2 bay leaves
- 1 lb of organic pinto beans
- 6 cups of filtered water
- 2 teaspoons Himalayan salt
- Set Instant pot pressure cooker to saute mode. I am using the 6 quart one. Add your bacon, onions, garlic cloves and bay leaves. Saute for 2-3 minutes or until bacon looks mostly cooked.
- Sort through and rinse your pinto beans and add to pressure cooker. Add water, 1 teaspoon of salt and seal with lid.
- Set to high pressure for 55 minutes for mushy beans and 45 minutes for firmer beans. My family loves them mushy since we make burritos so I use 55 minutes. They are very light and flavorful!
- Once beans are done, allow pressure to release naturally. I opened mine after 15 minutes (with a 55 minute cook time), you can allow it to go for 25 minutes for a 45 minute cook time for firmer beans.
- Next, remove the lid and add the last teaspoon of salt. I like to scoop out the bacon, garlic and onions before storing or serving. Serve beans in a bowl and top with cubed avocado, minced onion and chopped cilantro.
- Place in a sealed container and store in the fridge up to 5 days.
- Pinto beans can also be frozen in a sealed container for up to 3 months.