Mexican•healthy
Vegetarian Instant Pot Pinto Beans
Make these vegetarian instant pot pinto beans as a great addition to any Mexican meal.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup dry pinto beans (soaked overnight)
- 4 cups water
- 1 teaspoon fine sea salt
- 1/2 of a medium onion
- 3 cloves garlic (smashed)
- 3 sprigs fresh sage and fresh thyme
- 1 tablespoon olive oil
- toppings: pickled red onions (cilantro, creme fraiche or sour cream, avocado)
Instructions
- 1
Add beans to Instant Pot and pour in water. Stir in salt. Drop in onion, garlic, herbs. Add olive oil.
- 2
Put lid on the machine, and set valve to sealing. Press manual then high pressure, and set for 11 minutes. Let cook, and naturally release. When ready, open lid. After onions have cooled a bit, discard onion, herbs, and garlic with a slotted spoon. Taste beans and add salt if needed.
- 3
To serve, top with pickled red onions, creme fraiche or sour cream, red chili flakes, avocado, and cilantro.