Instant Pot Mexican Pinto Beans

Instant Pot Mexican Pinto Beans: A Busy Woman's Best Friend

Life as a working mom is a whirlwind. Between early mornings, demanding deadlines, school runs, and trying to maintain some semblance of a social life, finding time for anything beyond the bare essentials feels like a luxury. That’s why I’ve fallen head-over-heels for my Instant Pot. It's not just a kitchen gadget; it's my secret weapon against the tyranny of time. And this Instant Pot Mexican Pinto Beans recipe is a perfect example of its magic.

Forget spending hours simmering beans on the stovetop. This recipe delivers perfectly tender, flavorful pinto beans in a fraction of the time. The best part? The prep is minimal, meaning even on my busiest days, I can whip up a delicious and healthy meal that the whole family will love. These beans are incredibly versatile. They’re fantastic as a side dish, a hearty addition to burritos, tacos, or even as a base for a chili. The possibilities are endless.

Why this recipe works:

The beauty of this recipe lies in its simplicity. There’s no need for complicated techniques or obscure ingredients. The Instant Pot does all the heavy lifting, allowing the flavors to meld beautifully while I focus on other tasks. The pre-soaking step is crucial for tender beans, but even if I'm short on time, a shorter soak still yields excellent results. I've experimented, and even a 2-hour soak gives decent results, though overnight is ideal.

Beyond the beans:

This isn't just about the beans themselves; it's about the freedom it gives me. It’s the freedom to spend less time in the kitchen and more time with my family, or finally tackling that pile of paperwork that's been looming over me. It's the freedom to know that even on a crazy day, a nourishing and flavorful meal is within my reach. It’s the kind of simple, satisfying meal that reminds me to pause, appreciate the little things, and maybe even steal a few minutes for a well-deserved cup of tea.

This recipe is more than just a meal; it’s a testament to the power of efficient cooking and the joy of sharing a delicious, homemade meal with loved ones. It’s a recipe that embodies my philosophy: good food shouldn't mean sacrificing precious time. And believe me, after a long day, that's a luxury I cherish.

Serving suggestions:

• Serve with rice and your favorite toppings for a complete meal.
• Use as a filling for burritos, tacos, or enchiladas.
• Add to chili for extra heartiness and flavor.
• Enjoy as a side dish with grilled chicken or fish.
• Top with a dollop of sour cream or Greek yogurt for extra creaminess.

Make it your own:

Feel free to experiment with different spices and ingredients to personalize this recipe. Add some smoky chipotle peppers for a spicier kick, or throw in some diced tomatoes for extra freshness. The beauty of cooking is the ability to adapt and create something uniquely your own. So go ahead, get creative and make this recipe your own!

This Instant Pot Mexican Pinto Beans recipe is more than just a recipe; it’s a time-saver, a stress reliever, and a pathway to enjoying delicious, healthy meals without compromising on precious time. It’s a recipe I wholeheartedly recommend to any busy woman who's looking for a simple yet satisfying way to nourish herself and her family.

Step-by-step

• Place beans in the Instant Pot insert and add enough water to cover by 2" to 3". Allow to soak overnight or for at least 6 hours.
• After the soaking time, drain off and discard the soaking water and rinse the beans with fresh cool water, draining well. Set aside.
• Add oil to the Instant Pot and press the SAUTE button. When display reads "Hot" add the onion, bell pepper, and jalapeno. Cook, stirring, for 2 to 3 minutes, or until onion and bell pepper are beginning to soften.
• Add garlic and cook for an additional minute then press CANCEL.
• Add soaked beans, broth, tomato sauce, chili powder, yellow mustard, cumin, oregano, black pepper, and the bay leaves. Stir well to combine.
• Lock the lid in place, and turn the vent at the top to the SEALED position.
• Set Instant Pot to MANUAL and cook for 25 minutes.
• When time is up, allow the steam pressure to naturally release which should take 15 to 20 minutes.
• After the natural release, move vent on top to the RELEASE position to allow any remaining pressure to release before removing the lid.
• Taste and season with salt as desired.