Instant Pot Pinto Beans (Vegan/Vegetarian)
This vegan/vegetarian Instant Pot pinto beans recipe is a flavorful and easy meal with pantry staple dried beans and no soaking required. These bold and flavorful beans have a good amount of spice that take these legumes to the next level.
Servings: 12
Calories: 153kcal
Cost: $1
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 sweet onion chopped
- 3 cloves garlic
- 1 lb dry pinto beans
- 1 tablespoon dark red chili powder
- 1 teaspoon cumin
- 1 teaspoon adobo seasoning
- Crushed Red Pepper Flakes optional to taste
- 5 cups Vegetable Stock or Water
- 3 bay leaves
- Optional for Garnish: cilantro, jalapeno peppers, green onions, lime juice chopped
Instructions
- Set the Instant Pot to sauté mode, add olive oil, garlic, and onions and cook for 4 to 5 minutes until onions become translucent and begin to shimmer.
- Add the dried beans, chili powder, cumin, adobo seasoning, vegetable stock, bay leaves, and crushed red pepper flakes if using. Set to Manual/Pressure Cook mode for 45 minutes.
- Allow the beans to naturally release for 20 minutes, and then quick release the remainder of the pressure, taking care to keep your hands and face away from the steam vent.
- Once the flat valve drops, carefully open the lid. Remove bay leaves and discard. Add the optional lime juice, cilantro, and green onions, and stir well to combine. Serve and enjoy!
Video
Notes
Serving Suggestions
These beans are fantastic on their own but also work really well in a huevos rancheros with pinto beans recipe, or in a taco or burrito.
They are especially great in our veggie taco bowls recipe or on top of vegan loaded nachos.
Enjoy them with a thick slice of our sour cream cornbread recipe for an extra special treat.
Nutrition
Calories: 153kcal | Carbohydrates: 26g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 397mg | Potassium: 549mg | Fiber: 6g | Sugar: 2g | Vitamin A: 212IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg