Mexican Pinto Beans (#2)

About a year ago I made some Mexican Pinto Beans in the Instant Pot without using foods in the nightshade family. That means I didn’t use chilies, chili powder or tomatoes. Now, a year later, I’ve made some more Mexican Style Chili Beans, but this time I used chili powder, ย jalapeno and some chopped tomato.

I made this in my beloved Instant Pot, but you can make it on the stove or in a slow cooker. However you make it, I hope you enjoy it! ย It is super yummy!

 

Print Recipe
Mexican Pinto Beans (#2)
These beans are easy to make in the Instant Pot but can also be made on the stove top or in a slow cooker!
Servings
8cups
Servings
8cups
Print Recipe
Mexican Pinto Beans (#2)
These beans are easy to make in the Instant Pot but can also be made on the stove top or in a slow cooker!
Servings
8cups
Servings
8cups
Ingredients
Servings: cups
Units:
Instructions
  1. Sort through the dried pinto beans picking out any bad beans or debris. Rinse the beans and put them in a bowl. Cover with ample water and allow them to soak overnight or for at least 4 hours.
  2. Drain and rinse the beans. Add the beans to the stainless steel inner pot. If the beans were well soaked, add 3 1/4 cups water. If the beans weren't soaked for as long, then add more water.
  3. Add the onion and garlic. Using disposable gloves, cut the stem off the jalapeno pepper and cut it in half. Remove the seeds and membrane. Dice the jalapeno and add as much as you want. The more you add, the hotter the chili will be. ๐Ÿ™‚
  4. Add the tomato, chili powder, cumin and oregano. I used the small grape tomatoes cut into 4 pieces. I also use 1 tablespoon chili powder, but you might like it hotter. ๐Ÿ™‚
  5. Stir the ingredients.
  6. Put the stainless steel inner pot into the Instant Pot. Put the lid on and secure it. Turn the sealing knob to Sealing. Press the Bean / Chili function and adjust the time to 22 minutes. (I have to cook my soaked pinto beans for 53 minutes because I live at 7000 feet in elevation!)
  7. Allow the pressure to come down naturally, or at least wait 15 minutes, then carefully release the rest of the pressure. Remove the lid carefully and check to see if the beans are done. If not, then cook a bit longer.
  8. Add salt to taste if desired. Add a heaping spoonful of love. Serve garnished with cilantro if desired. Enjoy!
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7 thoughts on “Mexican Pinto Beans (#2)

    1. See step #6. ๐Ÿ™‚ I cook my soaked beans for 53 minutes since I live at 7000 feet. Depending on your elevation, soaked beans may take just 5 minutes! Let me know how long it takes you to cook your beans and what your elevation is! Happy cooking!!!!! ๐Ÿ™‚

  1. A friend who lives at sea level cooked her soaked beans for 22 minutes and they were perfect, so I changed the time in the recipe. Hope this helps!! ๐Ÿ™‚

  2. Mine cooked on high pressure bean/chili setting here in Indiana for 12 minutes but I force released the steam after about 5 minutes of sitting. In a separate pot I cooked about 3 cups of chicken bone broth, a large onion, garlic cloves, teaspoon of dried oregano and basil, 2 cups cabbage and diced ham then added the cooked beans! HEAVEN….oh yes, and of course I cooked up a batch of gluten free corn bread!

    1. Thanks for sharing your recipe Debbie! It’s nice to know how long it takes people to cook their beans and what they add to it! Happy cooking!! ๐Ÿ™‚

  3. I’m in Indiana too and cooked them for the 22 minutes on the chili setting. Forgot the tomatoes :-(, but they tastes great! No more canned beans here. Thanks so much.

    1. Hi Gina~ Glad you like cooking beans in the Instant Pot!!! Thanks for letting me know how long it takes you to cook them and what recipe you tried! Happy Cooking!

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