Pressure Cooker Pinto Beans
Pinto beans are a great based for many other recipes. Creamy and full of excellent nutrition and easy to make with the pressure cooker recipe.
Servings Prep Time
8 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
20 minutes
Pressure Cooker Pinto Beans
Pressure Cooker Pinto Beans
Pinto beans are a great based for many other recipes. Creamy and full of excellent nutrition and easy to make with the pressure cooker recipe.
Servings Prep Time
8 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
20 minutes
Pressure Cooker Pinto Beans
Ingredients
  • 1 lb dry pinto beans
  • 3 cloves garlic pressed
  • 1 cup tomato juice I used juice from drained canned tomatoes
  • 1 bay leaf
  • 3 cups vegetable stock (I like Pacific View low salt)
  • 4 cups water
  • 1-2 tsp salt or to you liking
Instructions
  1. Rinse beans under water and pick over to clean out debris or impure beans.
  2. Soak overnight or for a quick soak method: put beans into a large sauce pan with water to cover about 3″. Bring to a boil, turn off, and let sit for an hour. Drain and add to the pressure cooker.
  3. Add the pressed garlic, tomato juice, vegetable stock, bay leaf and water. Do not add the salt until after they have cooked.
  4. Cook according to your pressure cooker instructions. For my instant post, presoaked beans take 20 minutes. Add salt once the beans have finished cooking.
  5. Use them in burritos, tostadas, salads, soups, as a side, made into hummus and more.
Recipe Notes

Nutrition Facts
Pressure Cooker Pinto Beans
Amount Per Serving
Calories 205 Calories from Fat 7
% Daily Value*
Total Fat 0.8g 1%
Saturated Fat 0.1g 1%
Cholesterol 0mg 0%
Sodium 538.1mg 22%
Total Carbohydrates 37.1g 12%
Dietary Fiber 9g 36%
Sugars 2g
Protein 12.5g 25%
Vitamin A 1%
Vitamin C 42%
Calcium 8%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.