Instant Pot Pinto Beans Recipe
Servings: 6 cups
Cost: $1.08 per recipe/ $0.18 per cup
Ingredients
- 1 pound (16 ounces) dried pinto beans
- 8 cups water
- ½ teaspoon kosher salt optional
Instructions
- Pour beans into a strainer. Rinse under cold water and remove any foreign debris as needed.
- Add dry pinto beans, water, and salt, if using, to the instant pot.
- Set the valve to the “sealing” position. Pressure cook on high pressure for 25 minutes. When the timer beeps, carefully switch the valve to the “venting” position and manually release the pressure.
- Strain the beans if enjoying right away, or store them in their cooking liquid (just enough to cover) to keep them moist and tender for later use.
Notes
- For soaked beans: soak beans covered with 2 inches of water for 8 to 12 hours. Strain before cooking. Follow step 2 and 3, but instead of cooking for 25 minutes, cook for 10 minutes instead. Follow step 4.
- Storage instructions: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for 3 months.