Pressure cooker pinto beans make cooking dried beans quick and easy!
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
Ingredients
- 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
Instructions
- 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.
Jane Lacy says
I haven’t tried this recipe but I shall soon. In Lincoln Nebraska, we do not have the beans you suggest but will use just the plain ole pintos because your recipe sounds so good!
Thanks for your website and its recipes. Jane Lacy
Karly says
Thanks Jane! Hope you love the recipe!
Diana says
I think my beans were a little old. I fried some smoked sausage and onion in the pot. Then added everything besides the ham packet because I don’t know how to read. So we drained it and add the Verde with the ham seasoning. It was okay but our beans were still a tad hard. I think next time I will cook 5 minutes more just to make sure those beans are softer. Thanks for sharing the recipe.
Betsy Pizzi says
Are these spicy? I want to make beans but my mom can’t handle spicy. Thanks!
Denise Wright says
I can’t wait to try this! You make everything look so good!
Krystle says
I can never get these right on the stove either too soupy or not enough flavor. These look yummy, can’t wait to try them in quesadillas!
Mary Sue Wysocki says
This looks really delicious. I’m going to have to try this next week.
Marjorie @APinchOfHealthy says
Hooray for pressure cooking! 🙂 This looks delicious Karly!??
kim miller says
can i cook it on the stove because i dont a pressure cooker
Karly says
I haven’t made this recipe on the stove. It will require some changes to the amount of liquid used. I’d start by adding everything to a pot, with just enough water to cover the beans. Bring to a boil and cook for about 2-3 hours until beans are tender, adding more water as needed.
Velva-Tomatoes on the Vine says
I grew up eating a good pot of beans. The pintos look really good. Having a pressure cooker really seals in the flavors too.
Velva
Julie Evink says
I adore my pressure cooker! These are next up on my list to try for sure!