Beans are one of my favorites foods to eat and I’m in love with this pressure cooker pinto beans recipe. I’ve always loved beans. I think my love affair started when I was a child and my mom made pressure cooked navy beans. You could hear the top rattle all over the house.
Eat Your Beans
Now, mind you, I am not opposed to eating beans from a can, but you should find one without the BPA lining (the list is here). Canned beans are easy to use in a pinch. But, this recipe is so simple and flavorful.
Beans add fiber and protein to your meals. They even can help control your cholesterol. You’ll have plenty to serve to a crowd or enough to hold you over through the week.
Homemade beans can save you money, too. For every cup of home-cooked beans that you prepare yourself, you’ll save $0.34 according to this analysis at simpledollar.com.
I was inspired to make these for a Southwestern-themed vegetarian dinner we served on New Year’s Eve. There are so many ways to use them – in burritos, tostadas, salads, soups, as a side, made into hummus and more.
Soaking the beans overnight or using the quick soak method will help with the gas factor.
Try these easy plant based side dishes:
- Baked Corn Casserole
- Butternut Squash, Brussels Sprouts, Apple Stuffing
- Cauliflower Sweet Potato Mash
- Moroccan Roasted Carrots
- Mushroom Quinoa Pilaf
I’m still learning how to use my Instant Pot Pressure Cooker that I recently purchased. After reading several blogger’s posts about how much they liked their Instant Pot, I had to try one. What a time saver! And, it doubles as a slow cooker, as well.
See the link below if you’re interested… So here’s my version of Pressure Cooker Pinto Beans – simple, with enough flavor to make them rock.
I decided to add the salt after cooking. In some cases, salt can make the beans tougher if added while cooking. If you do not have a pressure cooker, cook on the stovetop covered with 2″ of the vegetable broth for about 2 hours or until tender.
I’d love to hear your feedback in the comments below for this Pressure Cooker Pinto Beans recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Certified Plantricious
because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
Pressure Cooker Pinto Beans
- 1 lb dry pinto beans
- 3 cloves garlic pressed
- 1 cup tomato juice I used juice from drained canned tomatoes or Trader Joe's low sodium
- 1 bay leaf
- 3 cups low-sodium vegetable broth (I like Pacific View low salt) or 3 cups homemade
- 4 cups water
- sea salt to taste
- Rinse beans under water and pick over to clean out debris or impure beans.
- 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.
- Add the pressed garlic, tomato juice, vegetable broth, bay leaf, and water. Do not add the salt until after they have cooked.
- Cook according to your pressure cooker instructions. For my instant post, presoaked beans take 20 minutes. Add salt once the beans have finished cooking to taste.
- Use them in burritos, tostadas, salads, soups, as a side, made into hummus and more.