30 lines
1.0 KiB
Markdown
30 lines
1.0 KiB
Markdown
---
|
|
title: "Instant Pot Pinto Beans"
|
|
date: 2022-06-27T14:12:49-07:00
|
|
draft: false
|
|
|
|
tags: [Beans, Pressure Cooker, Mexican, Side]
|
|
categories: [Mexican]
|
|
image: thumbnail.png
|
|
---
|
|
|
|
Prep Time: 10 minutes
|
|
Cook Time: 90 minutes
|
|
Servings: 4 - 8
|
|
|
|
Original Link: [Click Here](https://www.apinchofhealthy.com/instant-pot-pinto-beans/)
|
|
|
|
## Ingredients
|
|
|
|
- 1 pound dry pinto beans
|
|
- 5 1/2 cups water
|
|
- 1 2/3 Tablespoon [Better Than Bullion vegetable base](http://amzn.to/2vtVEXt)
|
|
- salt and pepper to taste (Honestly, mine didn't need any. The BTB flavored them perfectly. Taste them first.)
|
|
|
|
## Instructions
|
|
|
|
- Rinse off your pinto beans, and drain them using a wire mesh strainer.
|
|
- Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base.
|
|
- Close and lock the lid, and cook on manual high pressure for 45 minutes. Note: It will take several minutes to come to pressure.
|
|
- Allow the pressure to naturally release (Do not use the valve, but let it sit until the pressure indicator pin drops on its own. Takes about 26 minutes, FYI.
|