Instant Pot Mexican Pinto Beans Recipe - Vegan + Gluten-free
The Instant Pot Mexican Pinto Beans are super yum and bursting with flavor. These Frejoles Con Todo are hot, spicy and just out of this world. You can serve these as a side or as a bean soup.
Servings: 6
Ingredients
- 2 cups / 1 pound Pinto Beans May use Black Beans also
- 1 medium Onion finely chopped
- 4 cloves Garlic finely chopped
- 1/2 cup Tomato Puree or use 3 large ripe tomatoes finely chopped or pureed
- 1 Jalapeno finely chopped. To decrease the heat level, remove the seeds from jalapeno
- 1 Chipotle Chili Pepper in Sauce (comes canned) finely chopped. You may use 1/2 or 1/4th of it to reduce the heat
- 3 cups Water
OIL & SPICES
- 1&1/2 tsp Cooking Oil
- 1 dry Bay Leaf
- 1 tsp Cumin powder
- 1 tsp Oregano
- 1/2 tsp Cayenne pepper use 1/4 tsp to reduce the heat or skip it. May use kashmiri lal mirch to substitute
- 1&1/2 tsp Salt or to taste
GARNISH
- 2 tbsp Onion finely chopped
- 2 tbsp Tomato finely chopped
- 2 tbsp cilantro leaves finely chopped
- 1/2 jalapeno sliced thinly or chopped
- 1 tbsp Lime Juice
Instructions
WASHING & SOAKING THE BEANS
- Wash your beans under running water till the water runs clear. Make sure that the water is at the room temperature. Clean the beans of any extra debris. Now soak the beans in a large bowl in about 4 cups of water (room temperature). The best is if you can soak them overnight. Minimum of 6 hours soaking is advised.
- When ready to use, drain and discard the water. Set aside to use. You may refrigerate the beans as well if you do not have time to cook them the next day.
- You may wash and use the beans directly as well if you are cooking last minute.
SAUTE MODE
- Place the INNER POT inside the Instant Pot and Plug it in. Press the SAUTE MODE on more/high. Once the screen displays HOT, add oil to the inner pot. Wait for 2 seconds and add onion + garlic to it. Saute for 1 minute. Cover with a LID and cook for about 3-4 minutes till onions are soft. Stir often in between to avoid burning.
- Add soaked and drained beans+ bay leaf+ jalapenos + Chipotle chili pepper + tomato puree. Give it a good stir. Add cumin powder, cayenne pepper + oregano + salt and water. Give another good stir. CANCEL THE SAUTE MODE.
BEAN / CHILI MODE
- Now place the Instant Pot lid and set the floating valve to SEALING. Set the timer for 30 minutes on HIGH/MORE.
- Once the timer goes off, let the pressure release naturally. As the safety valve drops down, open the lid carefully. Take it out in a bowl and garnish with onion, tomato, cilantro leaves, jalapeno, and lime juice. Serve it warm.
NOTES
- This is slightly soupy beans recipe. You can eat it as a Bean soup. If you want less soupy, then go for only 2&1/2 cups of water for cooking.
- The Beans will thicken as they sit longer. They taste absolutely amazing the next day.
- The leftover cooked beans can be blended or mashed to make REFRIED BEANS to stuff your burritos and tacos.
TRADITIONAL PRESSURE COOKER METHOD
- Heat the oil in the cooker on gas top. Follow the instructions till SAUTE MODE as is, as given above. After sauteeing and adding all the above-mentioned ingredients, add 4 cups of water and place the lid of the cooker. After the first whistle or the pressure blows off the weight of the cooker lid, lower the heat to simmer and let it simmer for 35 minutes. Turn off the heat and let the pressure release naturally. Open the lid and garnish as instructed above. Serve warm.
OIL FREE VERSION
- You can absolutely make it oil free. Skip the oil from ingredients and skip the SAUTE MODE. Add all the ingredients to the inner pot of the Instant Pot. Place the lid and cook on beans/chili mode for 30 minutes followed by NPR. Open and Garnish as instructed. Serve Warm.