Pressure Cooker Pinto Beans

5 from 1 vote

Pressure Cooker Pinto Beans

These Pressure Cooker Pinto Beans are quick, easy, and budget-friendly. Perfect on their own with brown rice or as a versatile side for any meal!

Prep Time5

Cook Time40

Total Time45

Course: Side

Cuisine: American

Servings:

Calories: 404kcal

Author: Catherine McCord

Equipment

Pressure cooker

Ingredients

1 pound dry pinto beans
1 small onion, finely chopped
1 garlic clove, minced
1 bunch cilantro stems, tied together with butcher's twine
7 cups water or broth of choice
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin

Instructions

Combine all the ingredients in a pressure cooker. Following the manufacturer’s directions, cover and lock the lid and cook on high pressure for 40 minutes.
Allow the steam to release completely (again, following manufacturer’s directions) before opening the pressure cooker lid.

Notes

No Soaking Needed: Pressure cooking cooks dry beans perfectly in about 40 minutes. You can skip the overnight soak.
Customize Seasonings: Add smoked paprika, chili powder, or any seasonings/flavors you love!
Leftovers: Store cooked beans in the fridge for up to 5 days or freeze for up to 3 months. They taste even better the next day!

Nutrition

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