Pressure Cooker Pinto Beans
Pressure Cooker Pinto Beans – No soak method for softening dried beans using an electric pressure cooker.
- 4 or 5 slices of thick cut bacon, cut into bacon bits
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1/2 pound pinto beans, rinsed
- 3 cups chicken broth, approximately
- 1 tablespoon chili powder (to taste)
- 1 teaspoon Mexican oregano (to taste)
- 2 teaspoons granulated garlic (to taste)
- 1 tablespoon cumin (to taste)
- 2 bay leaves
- Salt and pepper (to taste)
- Set your electric pressure cooker to the saute setting.
- Allow the pressure cooker to heat up. Add the bacon.
- Cook the bacon to your desired crispness.
- Remove the bacon to a paper towel lined plate, drain, and set aside.
- Add the onion to the pressure cooker. Saute until translucent.
- Add the garlic. Saute for 1 minute.
- Return the bacon to the pressure cooker.
- Pick through the pinto beans to ensure there is no foreign matter. Rinse and drain.
- Add the beans to the pressure cooker.
- Cover beans with chicken broth a few inches.
- Season with chili powder, granulated garlic, cumin, bay leaves, and pepper.
- Add a little bit of salt. Stir to combine.
- Close the pressure cooker and seal.
- Use the beans or manual setting.
- Cook 25 – 30 minutes. Manually release the pressure.
- Taste to beans and determine if they are soft. If necessary, cook additional time to soften.
- Saute to thicken the liquid, if needed.
- Adjust seasoning to taste.