Instant Pot Mexican Beans
Instant Pot Mexican Beans are easy and delicious for a meatless dish, and don’t skip the Avocado, Tomato, and Poblano Salsa to go with these tasty beans!
I don’t eat beans that often, but if I was going to eat some beans for a carb splurge I’d choose creamy and delicious pinto beans. In the past I’ve loved them in Pressure Cooker Refried Beans and my brother Rand’s favorite Pinto Bean Salad with Avocado and Tomatoes, and this recipe for Instant Pot Mexican Beans is another one of those pinto bean recipes that’s really a wow.
I made these originally in my Cuisinart Electric Pressure Cooker (affiliate link) and for quite a while now I’ve wanted to upgrade the photos for my readers who do enjoy beans. And when I made them again recently in the Instant Pot (affiliate link) with my great cooking assistant (and niece) Kara, we not only updated the photos but also created an easier version of this recipe that’s just as good.
This recipe cooks dried (unsoaked) beans in the Instant Pot first until they’re nearly soft and then finishes the beans with a mixture that includes chopped onion, Poblano chile, red bell pepper, green bell pepper, and plenty of tasty spices. The original recipe cooked those ingredients together in a pan on the stove before adding them to the Instant Pot, but Kara convinced me that everyone who loves the Instant Pot doesn’t want to have to partly cook things in a pan. So we changed the cooking times slightly so all those flavorings are just added to the Instant Pot and cooked with the beans.
Of course, I think it’s the addition of Avocado, Tomato, and Poblano Salsa that really puts these beans over the top. But if that’s just not happening at your house, the beans would also be amazing topped with a purchased guacamole or even just some cheese and sour cream. I know beans aren’t a winner for some of my readers, but if you do enjoy them I think you’ll like this recipe!
What ingredients do you need for this recipe?
- pinto beans
- olive oil, divided
- Poblano pepper
- green bell pepper
- red bell pepper
- minced garlic (affiliate link)
- ground cumin (affiliate link)
- dried Mexican Oregano (affiliate link)
- Goya Sazon Seasoning (affiliate link), optional, but good
- canned vegetable broth
- salt and fresh-ground black pepper to taste
- cherry tomatoes
- fresh squeezed lime juice (I use my fresh-frozen lime juice)
- red onion, finely chopped
- olive oil
What size Instant Pot did I use?
Can you make this without an Instant Pot?
I know as soon as I post the recipe someone is going to ask me how to make it without a pressure cooker, and I haven’t done it that way so I can’t give you an exact recipe. But you can definitely cook the pinto beans in slow cooker or on the stove, saute the onions and peppers in another pan, and finish the beans with the peppers and seasonings added simmering on the stove for 15-20 minutes. (I’d use a tiny bit more broth if you’re doing it on the stove.) You can probably also finish the dish in the slow cooker after the beans are drained, in which case I’d use a little less broth and cook about an hour on high. If anyone tries a variation that doesn’t use a pressure cooker and has success with it, please come back and share details in the comments!
How to Make Instant Pot Mexican Beans:
(Scroll down for complete recipe with nutritional information.)
- Rinse one pound of dried pinto beans and pick through to remove any discolored or broken beans, or any thing that shouldn’t be there.
- Put the beans, 4 cups water, and 1 tablespoon olive oil into the pressure cooker and lock the lid. (You can’t see the oil that well in my photo, but don’t skip it; oil keeps the beans from foaming up and clogging the valve.)
- Set Instant Pot for MANUAL, HIGH PRESSURE, 30 minutes. Let pressure reduce naturally 20 minutes, and release any remaining pressure. (See more information about variations in cooking time in recipe below.)
- While beans are cooking chop up the onion, Poblano pepper, red bell pepper, and green bell pepper.
- After pressure is fully released, drain the beans but don’t rinse. Put beans back into the pressure cooker with 3 cups vegetable or chicken broth.
- Add onions and peppers to the beans with the additional seasonings and one more tablespoon olive oil.
- Lock lid, and set pressure cooker to MANUAL, HIGH PRESSURE, 6 minutes. Use the quick-release method to release the pressure.
- Season beans to taste with salt and fresh-ground black pepper.
- While beans cook with the seasonings, dice avocados and toss with lime juice.
- Chop tomatoes, red onion, and small poblano pepper.
- Stir those ingredients together with the avocado and olive oil to make the salsa. Season salsa with a little salt.
- Serve beans hot, with a generous scoop of Avocado, Tomato, and Poblano Salsa or top with guacamole or cheese if you choose not to make the salsa.
More Meatless Recipes for the Instant Pot:
Chipotle’s Cilantro Lime Rice in the Pressure Cooker ~ Pressure Cooking Today
Kalyn’s Version of Rubio’s Pinto Beans (Pressure Cooker or Soup Pot) ~ Kalyn’s Kitchen
Quick and Delicious Collards in the Pressure Cooker ~ Fat Free Vegan Kitchen
Pressure Cooker Refried Beans with Onions, Garlic, and Green Chiles ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
I used my 6 Quart Instant Pot (affiliate link) for this recipe. You can also use chicken broth for this if you don’t care if the recipe is vegan. Two 14 oz. can of broth will be 3 1/2 cups if you're lucky enough to have homemade stock. I'm a fan of Goya Sazon (affiliate link) but another type of all-purpose Mexican blend seasoning could be used. I use my fresh-frozen lime juice. This recipe inspired by Mexican-Style Pot Beans in The Pressure Cooker Cookbook, but my version ended up being quite different than that one. Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Serving Size: 1
Amount Per Serving: Calories: 252Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 639mgCarbohydrates: 26gFiber: 10gSugar: 3gProtein: 7g
I used my 6 Quart Instant Pot (affiliate link) for this recipe. You can also use chicken broth for this if you don’t care if the recipe is vegan. Two 14 oz. can of broth will be 3 1/2 cups if you're lucky enough to have homemade stock. I'm a fan of Goya Sazon (affiliate link) but another type of all-purpose Mexican blend seasoning could be used. I use my fresh-frozen lime juice.
This recipe inspired by Mexican-Style Pot Beans in The Pressure Cooker Cookbook, but my version ended up being quite different than that one.
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Beans are too high in carbs for traditional low-carb eating plans. Instant Pot Mexican Beans are loaded with low-glycemic ingredients, and would be approved for any phase of the original South Beach Diet. However, dried beans are a limited food for Phase One of South Beach so this should probably be a side dish for that phase.
Find More Recipes Like This One:
Use Pressure Cooker to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here to see more Pressure Cooker / Slow Cooker Recipes on my other site!