Tex-Mex Pinto Beans (Pressure Cooker!)
Okay, guys, I’m popping in with a recipe that I think is going to quickly become a staple in your house! Pressure cooker beans. Yessss. You’re going to love how quick these are to prepare and how buttery and soft the beans get.
I’ve been working with Hurst’s Beans this year to bring you some new recipes featuring their dried bean products. This time around I wanted to showcase their pinto beans in this Tex-Mex pressure cooker recipe.
It’s easy to think that beans are beans, but what sets Hurst’s apart is the little seasoning packet they include in their bag of beans. It adds such a great smoky flavor to the beans and it’s perfect in this recipe.
Anyway, if you’re like practically everyone else I know, you bought an Instant Pot on Amazon Prime Day. Or, you didn’t buy one, instantly regretted it the moment everyone started bragging about how they’re cooking awesome meals in the thing, and you purchased one at full price a week or two later. Orrrr, you’re super late to the game and have yet to purchase a pressure cooker. Do it! Jump on the bandwagon, because you are going to love this bean recipe! Here’s the pressure cooker I have and love.
I love how quick and easy it is to make recipes in my electric pressure cooker – especially these beans. Usually cooking dried beans takes either a few hours on the stove or all day in the slow cooker. I mean, it’s certainly worth the effort to make your own beans, but sometimes you just want to get the cooking over with, you know?
These pressure cooker beans will take about 10 minutes to come to pressure, cook at pressure for 42 minutes, and then there is a natural pressure release time of about 15 minutes. That’s just a little over one hour for these pinto beans!
As you can see, I served these Tex-Mex beans over rice. They are also great added to tacos or made into homemade refried beans or bean dip.
Tex-Mex Pinto Beans
- 20 ounce package Hurst's HamBeens Pinto Beans with Ham
- 5 cups chicken broth
- 1 onion
- 1 jalapeno
- 1 clove garlic
- 1 packet taco seasoning
- 1/2 cup salsa verde
- 1/4 cup chopped cilantro
- salt and pepper, to taste
- Rinse and sort through dried beans.
- Add beans to the electric pressure cooker. Pour in chicken broth.
- Dice the onion, jalapeno, and garlic and add to the pot of beans. Stir in the taco seasoning.
- Close the pressure cooker, set to sealed position, and bring to pressure. Cook on high pressure for 42 minutes.
- Let pressure release naturally, about 15 minutes.
- Drain any excess liquid from the pot and stir in the ham seasoning packet, salsa verde, and cilantro.
- Taste and add salt and pepper as desired.
- Serve over rice, in tacos, or as a side.
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