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Instant Pot Mexican Pinto Beans

No soak instant pot pinto beans in a bowl
  • Serves:  8
  • Prep Time:  6 min
  • Cook Time:  1 hr 20 min

Ingredients

  • 2 tablespoons vegetable oil
  • 1 small yellow onion, chopped (about 1 cup)
  • 2 ½ cups dried pinto beans, rinsed (about 1 pound)
  • 4 cups chicken or vegetable stock
  • 1 cup water
  • 2 tablespoons Taco Seasoning, homemade or store bought
  • 1 ½ teaspoons sea salt
  • 2 tablespoons bacon fat, (optional)

Method

  1. With your Instant Pot on sauté mode, heat the oil until glistening. Add the onion and cook, stirring often, until translucent, about 5 minutes.
  2. Add in the beans, stock, water, taco seasoning, salt, and bacon fat (if using) and stir to combine. 
  3. Secure the lid making sure the vent is sealed and turn the Instant Pot to manual mode with high pressure selected for 1 hour.
  4. When the timer is done, allow the pressure to release naturally, about 15 to 20 minutes. If there is any pressure still in the pot, you can manually release it at this time.
  5. Open the Instant Pot, stir, and allow the beans to rest for 5 minutes before serving.
  6. Store leftovers in an airtight container for up to 1 week in the refrigerator.