Saucy Pinto Beans

By: The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

If you’re looking for a perfect accompaniment for your Mexican dinner night, these Saucy Pinto Beans are the perfect pick. This bean dish is filled with bold flavors and will leave you satisfied. It is wonderful served with Basic Brown Rice and a side vegetable for a complete meal.

Cuisine

Modern

Course

Side Dish

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

10 min

Cook Time

31 min

Servings

8 servings

Ingredients

2 cups dry pinto beans
2 tbsp avocado oil
1 large yellow onion
1 medium jalapeño
2 tsp minced Garlic
3 1/2 cups chicken stock
8 oz tomato sauce
2 tbsp chili powder
1 tbsp yellow mustard
1 tsp dried oregano
1 tsp cumin
1/2 tsp black pepper
2 bay leaves
1/2 tsp salt

Instructions

Place the beans in a bowl and cover with 3 inches of water. Soak the beans 4–8 hours. Drain the beans.
Press the Sauté button of the Instant Pot® and add the oil. After the oil heats 1 minute add the onion, jalapeño, and garlic. Sauté until softened, about 5 minutes.
Add soaked beans, stock, tomato sauce, chili powder, mustard, oregano, cumin, pepper, bay leaves, and salt to the inner pot. Stir well to combine and scrape any brown bits from the bottom of the pot. Secure the lid.
Press the Manual or Pressure Cook button and adjust the time to 25 minutes.
When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
Remove and discard the bay leaves and then transfer the beans to a bowl for serving.

Notes