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Instant Pot Pinto Beans

Instant Pot baked pinto beans with cornbread and tomatoes.
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Fix baked beans in record time with your Instant Pot pressure cooker. Discover the secret to perfect Instant Pot pinto beans! No overnight soak needed. Try this recipe for tender, flavorful beans in under 2 hours.

Ingredients

Scale
  • 1 pound dry pinto beans
  • 8 cups water
  • 1 1/2 teaspoons kosher salt, or to taste
  • 8 strips thick-cut bacon, diced
  • 1 large onion, chopped
  • 1 red bell pepper, seeded, chopped
  • 1 green bell pepper, seeded, chopped
  • 2 teaspoons minced garlic
  • 1/4 cup light brown sugar, packed
  • 3 tablespoons molasses
  • 1 teaspoon ground mustard powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 1 1/2 cups barbecue sauce
  • 3 tablespoons tomato paste
  • 2 green onions, thinly sliced, for garnish

Instructions

  1. Measure and have the ingredients ready.Ingredients for a recipe of Instant Pot pinto beans, from Classic-Recipes.com.
  2. Rinse the pinto beans and pick them over, discarding any malformed or damaged beans. Small stones or pebbles are sometimes found in dry beans, so be on the lookout. Rinsing the pinto beans for Instant Pot baked beans.
  3. Add the beans to the Instant Pot with 8 cups of water and 1 1/2 teaspoons of kosher salt. Pinto beans in the Instant Pot Pressure cooker.
  4. Place the lid on the pot and ensure the valve is in the sealing position. Set it to pressure cook for 25 minutes. When the time is up, let the pressure come down naturally for 10 minutes, then turn the valve to the venting position to release the remaining pressure. Instant Pot prep.
  5. Drain the beans in a colander over a bowl. Reserve 1 cup of the liquids and discard the remaining liquid. Drain the beans, reserving 1 cup of the cooking liquid.
  6. Wipe out the Instant Pot and set it to sauté. Add the diced bacon and cook until browned, about 4 to 5 minutes. Sauté the bacon in the Instant Pot.
  7. Add the chopped onions and bell peppers to the pot and sauté for 2 minutes. Add the garlic and sauté for 1 minute longer. Add the chopped vegetables to the bacon.
  8. Add the brown sugar, molasses, mustard powder, black and crushed red pepper, and the reserved liquid. Stir to blend and scrape up browned bits from the bottom of the pot. Cancel the sauté function. Add the brown sugar, molasses, mustard, peppers, and the reserved liquid and beans.
  9. Add the beans to the pot and pour the barbecue sauce over them; do not stir. Place the lid on the pot and pressure cook for 5 minutes. When the time is up, let the pressure come down naturally for 10 minutes, then turn the valve to the venting position and release the remaining pressure quickly. Add the tomato paste to the beans and stir; taste for seasonings and add salt and pepper as needed. Stir the tomato paste into the beans.
  10. Serve the beans with a garnish of green onions and a side of cornbread, steamed brown bread, or biscuits. Instant Pot baked pinto beans served in a bowl with cornbread and sliced tomato.

Find it online: https://classic-recipes.com/instant-pot-pinto-beans/