Tex-Mex Pinto Beans
These Instant Pot pinto beans are soft, buttery perfection. They have all the spicy Tex-Mex flavors I crave and are great with rice or in tacos.
- 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.
Calories: 122kcal | Carbohydrates: 21g | Protein: 7g | Fat: 1g | Sodium: 650mg | Potassium: 475mg | Fiber: 6g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 14.8mg | Calcium: 45mg | Iron: 1.8mg