Pressure Cooker Mexican Pinto Beans
- 1 teaspoon olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 pound dried pinto beans
- 1 (4 ounce) can diced green chiles
- salt to taste
For best results, we recommend using:
- Heat oil in the pot of a pressure cooker set to Sauté. Cook and stir onion and garlic in hot oil until softened, 3 to 4 minutes; add vegetable broth, beans, and green chilies. Season beans mixture with salt and stir.
- Seal lid on pressure cooker and cook on High Pressure for 45 minutes. Let pressure release naturally.
- Ladle beans into serving bowls; top with cotija, cilantro, and lime, as desired.
Add fresh cilantro, a squeeze of lime and a sprinkle of cotija cheese for picture perfect presentation. Cotija is a firm cow's milk cheese named after the town of Cotija in Michoacán Mexico. The cheese crumbles into a sandy consistency, adding color and texture to dishes.
What others are saying
Kyle Montes De Oca says:
This was the first recipe I attempted in the Mealthy and I’m happy to say the beans came out perfectly. These are by far the best beans I’ve had. They are tender and creamy. I consider this recipe a must make and plan to make time and time again.
Brenda Shoemake says:
I cook the beans a couple of minutes longer to get them consistently soft. I usually cook them as directed, stir the beans to redistribute, and then cook a couple of minutes longer under pressure. This method avoids some beans being well-cooked while others are slightly crunchy.
Andy Baumann says:
Not sure what happened. I followed the recipe to a T and they turned out horrible. Beans were still very hard, unappetizing. I ended up dumping out the whole pot. This was my first Mealthy fail. So many other successes. Bummer.
Amy Leuthard says:
Instead of removing some of the liquid before cooking, I removed it afterward along with a small amount of beans and pulsed it in my blender. Added it back to the beans for that mixed texture. Oh and I agree with another review about adding black pepper.
Erin Hudson says:
This dish was spot on. I swapped the yellow onion for red onion because I think they have a sweeter taste. I also added shredded smoked ham hocks to the beans to give it a little more heartiness.
Larry Royalty says:
Delicious! Modified just slightly. It’s non-vegan but instead of salting, added 4 oz of chopped up salt pork (add when sautéing onions & garlic). Also sprinkled in a little smoked paprika & fresh cracked black pepper. Only used 5 cups of broth to gain a thicker consistency.
Hector Jonass says:
YEEEEEEHAAAAAA! Perfect addition to Taco Tuesday. The beans had a nice texture to them you simply do not get from the canned version. Big hit with the whole family.
Katie Hason says:
These beans were really delicious! I added less broth for a thicker consistency, that's just my preference. But the flavor and toppings really make this a fantastic tasting dish. These paired perfectly with the enchiladas I made.
Laura Griffin says:
These pinto beans turned out so good! They're kind of soupy, but in a good way. I've always usually just prepared them plain, but this version with onion, garlic, and green chilies is fantastic. The cotija and cilantro topping finish it off nicely. Also, can I just say I love being able to use dry beans and not soak them overnight!