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.
You might also be interested in my pressure cooker black bean recipe that is very popular. Or maybe take these pinto beans a step further with this Easy Instant Pot Refried Pinto Beans recipe!
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 saucepan 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 pot, 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.
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