Tex-Mex Pinto Beans (Instant Pot recipe)
Guest recipe post courtesy of Buns in my Oven: http://www.bunsinmyoven.com/2016/10/20/pressure-cooker-beans/ "These Instant Pot pinto beans are soft, buttery perfection. They have all the spicy Tex-Mex flavors I crave and are great with rice or in tacos."
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| Servings | 12 |
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PinIngredients
- 20 ounce package Hurst's HamBeens Pinto Beans with Ham
- 5 cups chicken broth
- 1 onion
- 1 jalapeno
- 1 clove garlic
- 1 packet taco seasoning
- 1/2 cup salsa verde
- 1/4 cup chopped cilantro
- salt and pepper, to taste
Cooking Directions
- Rinse and sort through dried beans.
- Add beans to the electric pressure cooker. Pour in chicken broth.
- Dice the onion, jalapeno, and garlic and add to the pot of beans. Stir in the taco seasoning.
- Close the pressure cooker, set to sealed position, and bring to pressure. Cook on high pressure for 42 minutes.
- Let pressure release naturally, about 15 minutes.
- Drain any excess liquid from the pot and stir in the ham seasoning packet, salsa verde, and cilantro.
- Taste and add salt and pepper as desired.
- Serve over rice, in tacos, or as a side.
Product Info
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Categories: Southwest, Entree, Vegetarian, Mexican, Side Dish