Fiery Instant Pot Pinto Beans Recipe
If you're a fan of spicy food and looking for a hearty and flavorful dish, a spicy pinto bean recipe might be just what you need. Pinto beans are a staple ingredient in many cuisines, and when you combine them with the right seasonings, they turn into a delicious and satisfying meal on their own or as a side dish.
Wellness coach and recipe developer Miriam Hahn brings us this recipe for fiery Instant Pot pinto beans and says, "There are two things I use a lot in my kitchen — my Instant Pot and beans. Beans are a powerhouse of nutrition and can be used in so many ways. I love cooking them myself in the Instant Pot because they taste fresher, they last longer than leftover canned beans, and they're budget friendly. The Instant Pot makes it simple and with the saute function because you can sear the vegetables first, all in the same pot. Plus, you can leave the house while they're cooking — a big plus in my book."
Gather the ingredients for fiery Instant Pot pinto beans
To make this recipe you'll need to pick up some dry pinto beans. "You can buy these at just about any grocery store in a package or in the bulk section," Hahn remarks. Then we'll need some fresh produce to add some fresh flavor. Grab an onion, a bell pepper, garlic, and a jalapeño. "If you want the beans extra hot, add 2 jalapeños or opt for a serrano pepper which is a bit hotter," Hahn shares.
To round out the grocery list, you'll need some avocado oil, vegetable broth, cumin, chili powder, salt, smoked paprika, and fire roasted tomatoes. "I always use avocado oil in my Instant Pot since we are cooking at high heat, and it has a high smoke point. Also, you'll want to use smoked paprika here instead of standard paprika. It gives the beans a fabulous smoky flavor," Hahn explains.
Soak the beans and prep the vegetables
We're going to do a short soak of the beans to get this recipe going. Add them to a large bowl and cover with water by about 2 inches. Let them soak for 30 minutes while you get everything else prepped. Then rinse them well with cold water. Pull out a chopping board and chop the onion, bell pepper, garlic, and jalapeño. Make sure to remove the seeds and ribs of the jalapeño when chopping.
Sauté the vegetables and add everything else
Add the oil to the instant pot and select the sauté button. Once hot, add the onion, bell pepper, garlic, and jalapeño. Enjoy the sizzling sound and sauté for 5 minutes while stirring frequently. Select the cancel button. Add the beans, broth, cumin, chili powder, salt, and smoked paprika. Stir well, then add the can of tomatoes to the top of the mixture. Do not stir — this helps to avoid getting the burn warning notification.
Cook and serve
Now we're going to seal up the Instant Pot for cooking. Secure the lid and set the nozzle to "sealing." Select high pressure and set the time to 50 minutes. It will take the Instant Pot about 15 minutes to reach pressure and start cooking. At that point, you will see the clock begin counting down our cook time. When the time is up, don't open the lid yet. Let the beans sit for about 30 minutes and then switch the nozzle over to "venting." If there is any leftover pressure it will release from the top lid, so stand back.
Then open the lid and the fiery beans are ready to eat. Enjoy them in a bowl or use them for burritos, tostadas, or just alongside some flavorful Mexican rice. The beans will last well for up to a week in the fridge and will become your go-to meal prep item for busy weeks!
- 1 pound dry pinto beans
- 1 onion
- 1 bell pepper (any color)
- 4 cloves garlic
- 1 jalapeño
- 1 teaspoon avocado oil
- 3 cups vegetable broth
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 can (14.5-ounce) fire roasted tomatoes
- chopped cilantro
- Pour the beans into a large bowl and cover by 2-inches with water. Let them soak for 30 minutes. Then rinse well with cold water.
- Chop the onion, bell pepper, garlic and jalapeño.
- Add the oil to the instant pot and select the saute button. Once hot, add the onion, bell pepper, garlic, and jalapeño. Saute for 5 minutes stirring frequently.
- Select the cancel button. Add the beans, broth, cumin, chili powder, salt, and smoked paprika. Stir well, then add the can of tomatoes to the top of the mixture. Do not stir -- this helps to avoid getting the burn setting.
- Put the lid on the Instant Pot and make sure the nozzle is set to sealing. Select high pressure and set the time to 50 minutes. When the time is up, let them natural release for 30 minutes. Then switch the nozzle on the lid to venting. Any leftover pressure will release through the lid. Open the lid and serve.