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Pinto beans made in a pressure cooker
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Instant Pot Vegan Charro Beans

An easy recipe for some tasty Tex-Mex style beans!
Course Side Dish
Cuisine Beans
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 servings
Calories 218kcal
Author Lauren Goslin

Ingredients

  • 1 Tbsp olive oil
  • 1 small onion chopped (yellow or red both work well)
  • 1 jalapeno chopped (add in seeds as desired for heat; I leave them out)
  • 3 large garlic cloves minced
  • 1 pound bag dried pinto beans rinsed
  • 6 cup water
  • ½ tsp cumin
  • sea salt to taste
  • handful cilantro chopped

Instructions

  • Hit the SAUTE button on the Instant Pot.
  • Add in the oil, onion, jalapeno, garlic, and a good sprinkle of sea salt.
  • Cook for 3-5 minutes.
  • Stir in the beans, water, and cumin.
  • Secure the lid on the pot, making sure the top is set to 'sealing' not 'venting'.
  • Hit the KEEP WARM/CANCEL button.
  • Hit the MANUAL button.
  • Set it to 47 minutes (see Notes please).
  • Hit the MANUAL button again.
  • If your pot is like mine, it will take some time to become pressurized, which is normal.
  • After the allotted time, it will begin to beep.
  • Turn the top valve to 'venting'. Alternatively, you could let it naturally release for ten minutes to avoid a big shooting stream of steam.
  • Once it ceases shooting steam, remove the lid, and salt the beans to your taste.
  • Stir in the cilantro and enjoy!

Notes

WW SmartPoints: 6

Nutrition

Serving: 1g | Calories: 218kcal | Protein: 12.4g | Fat: 2.5g | Fiber: 9.1g | Sugar: 1.6g