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A cup of rice and beans topped with jalapenos.
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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.
Course Side Dish
Cuisine Mexican
Keyword beans
Prep Time 10 minutes
Cook Time 42 minutes
Total Time 52 minutes
Servings 8
Calories 122kcal

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.

Nutrition

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