Ads Will Not Print
Mexican Instant Pot Pinto Beans
These soupy beans can be served as a soup or as a side dish over rice or with tortillas. Leftovers freeze well.
Ingredients
- 1 pound dried pinto beans
- 1 teaspoon olive oil
- 1 small yellow onion (chopped)
- 1/4 cup minced cilantro
- 3 clove garlic (minced)
- 1/2 medium yellow onion (left whole)
- 1 4.24 ounce can chopped green chilies
- 1 whole jalapeño
- 2 tablespoons chicken or vegetable bouillon (Better than Bouillon)
- 2 bay leaves
- 1 teaspoon Kosher salt
Topping:
- 2 medium vine tomatoes (cored, seeded, and chopped)
- 1/4 medium red onion (chopped)
- 2 scallions (chopped)
- 1/4 cup minced cilantro
- 3 ounces queso Oaxaca or mozzarella (diced 1/4-inch)
- 8 ounces sliced avocado
- lime wedges (for serving)
- tortillas (optional for serving)
Instructions
- Soak the beans overnight in water. Discard the water the next day.
- Set pressure cooker to saute, add the oil and chopped onion and cook until soft. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl.
- In the pressure cooker combine the soaked beans, green chilies, jalapeño, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes.
- Natural release. Discard bay leaves, half onion and jalapeño and stir in the reserved sautéed onion and season with salt.
- Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally.
- Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl.
- Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.
Video
Nutrition
Serving: 1generous cup, Calories: 294kcal, Carbohydrates: 42.5g, Protein: 17g, Fat: 8.5g, Saturated Fat: 2g, Cholesterol: 8.5mg, Sodium: 635mg, Fiber: 11g, Sugar: 2.5g
- WW Points: 3