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Kalyn's Kitchen

Pressure Cooker Pinto Bean and Ground Beef Stew with Cumin and Cilantro

You can make this Pressure Cooker Pinto Bean and Ground Beef Stew with Cumin and Cilantro in the Instant Pot, electric pressure cooker, stovetop pressure cooker, or even in a regular pan if on the stove if you have more time. Use Stew Recipes for more recipes like this one!

Click here to PIN Pressure Cooker Pinto Bean and Ground Beef Stew !

Pressure Cooker (or Stovetop) Pinto Bean and Ground Beef Stew with Cumin and Cilantro found on KalynsKitchen.com

This delightful Pressure Cooker Pinto Bean and Ground Beef Stew with Cumin and Cilantro is something I had for lunch three days in a row, and I completely enjoyed it each time. If you’re not a pressure cooker convert, read after the recipe to see how the stew can be made in a regular pot on the stove, but obviously it’s much quicker in the pressure cooker. And I’m excited to add this great stew to the growing collection of Pressure Cooker Recipes on the blog!

By the way, if anyone looked at that photo of the Pressure Cooker Pinto Bean and Ground Beef Stew and thought about chili, there’s no chili powder in this, so it’s definitely not chili! Actually cilantro is the predominant flavor here, so if you’re one of those poor cilantro-impaired folks, maybe you’ll want to search for a different stew recipe!

(Updated October 2012. I first made this delicious pressure cooker stew back in 2009, and now my friend Barbara’s fantastic new pressure cooker blog is inspiring me to get going on some new recipes for the pressure cooker!)


Pressure Cooker Pinto Bean and Ground Beef Stew with Cumin and Cilantro found on KalynsKitchen.com

One thing I love about the pressure cooker is how you can start with unsoaked beans and have a wonderful dish less than an hour later. These are the pinto beans after I pressure cooked them and drained off the liquid. Since I was only going to pressure cook the soup a few minutes and the beans were in my pressure cooker, after I cooked the onions and garlic in a pan, I added the dried and ground herbs and sauteed for a few minutes to release the flavor. Here’s how the stew looked in the pressure cooker before I put the lid on and pressure cooked for just 2 minutes, before letting pressure release slowly for about 15 minutes. You could also simmer on top of stove for about 45 minutes, adding a bit more liquid. Stir in the chopped cilantro right before you serve it and enjoy!

More Soups or Stews with Cilantro:

Crockpot Black Bean Chili with Lime and Cilantro from Kalyn’s Kitchen
Pumpkin Soup with Cilantro from Christine Cooks
Black Bean and Rice Soup with Cilantro and Lime from Kalyn’s Kitchen
New Mexican Slow Cooker Stew from Gluten-Free Goddess
Chicken and Pinto Bean Soup with Lime and Cilantro from 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!

Pressure Cooker Recipe for Pinto Bean and Beef Soup with Cumin and Cilantro

This delightful Pressure Cooker Pinto Bean and Ground Beef Stew with Cumin and Cilantro is something I had for lunch three days in a row, and I completely enjoyed it each time.

Ingredients:

  • 1 cup dried pinto beans, unsoaked (or can use 2 cans pinto beans, rinsed and drained)
  • about 2 T olive oil, divided (will depend on your pan)
  • 1 lb. low-fat ground beef (I use ground beef with less than 10% fat)
  • 1 tsp. Spike seasoning
  • 1 onion, chopped
  • 1 T minced garlic
  • 2 tsp. dried Mexican oregano
  • 1 T ground cumin
  • 1 T dried cilantro (optional, but recommended)
  • 3 cups homemade chicken stock (or can use 2 cans chicken broth and reduce slightly to 3 cups)
  • 1 cup liquid from pressure cooking beans (or 1 cup water)
  • 2 T tomato paste
  • 1 can (14.5 oz.) petite diced tomatoes
  • 1/2 cup sliced green onions
  • 1/2 cup chopped fresh cilantro (or more)
  • 2 T fresh squeezed lime juice

Directions:

  1. Put 1 cup dried pinto beans in pressure cooker with 2 tsp. olive oil, add water to fill pressure cooker half full, lock lid, and pressure cook at high pressure 15 minutes. (Start to time after high pressure is reached.)
  2. Turn off heat and let pressure release naturally (about 15 minutes.)
  3. When all pressure is released, drain beans into colander, reserving 1 cup bean cooking liquid. (You can also use 2 cans pinto beans, rinsed well in a colander placed in the sink, then drained.)
  4. While beans are cooking, heat 2 tsp. olive oil in large heavy frying pan, add ground beef and season with Spike seasoning, then saute until beef is well-browned, breaking apart with back of the turner as it cooks. When it’s well browned, remove beef to a bowl.
  5. Heat 2 tsp. more olive oil in frying pan, then add onion and saute about 5 minutes, or until onion is starting to brown.
  6. Add minced garlic and saute 2 minutes more, then add Mexican oregano, cumin, and dried cilantro and saute about 2 minutes more.
  7. When beans have finished cooking and been drained into a colander, add cooked ground beef to pressure cooker, followed by onion/garlic/herb mixture.
  8. Add homemade chicken stock to frying pan and simmer a minute, scraping off any browned bits and adding that liquid to pressure cooker, along with 1 cup reserved bean cooking liquid (or water, if using canned beans.)
  9. Add beans, tomato paste and can of tomaotes to pressure cooker.
  10. Lock lid and pressure cook for 2 minutes at high pressure. (Start to time after high pressure is reached.) Turn off heat and let pressure release naturally, about 15 minutes.
  11. When pressure is released, add sliced green onion, chopped fresh cilantro, and lime juice, turn heat on and cook with lid off for about 5 minutes. Serve hot, with additional chopped cilantro to add at the table if desired.

How to Cook in a regular soup pot on the stove:

  1. For canned beans, rinse and drain as described above.
  2. To use dried beans, you will need to soak beans overnight, drain, add fresh water to cover by a few inches and simmer until beans are soft, about 45 minutes.
  3. Follow directions as above for browning meat, browning onions with garlic and herbs, and deglazing frying pan with chicken stock.
  4. Combine browned meat, onion mixture, chicken stock, water, cooked beans, tomato paste, and canned tomatoes in heavy soup pot, adding 1 cup more chicken stock for cooking in open pan.
  5. Simmer over low heat about 45 minutes, adding a bit more water if needed.
  6. When stew seems done, add green onion, chopped cilantro, and lime juice as above and cook a few more minutes.

Notes:

Equipment:
I made this in my 3.7 quart Kuhn Rikon pressure cooker back in 2008, but now I’d use my Instant Potor Cuisinart Electric Pressure Cooker.

Recipe created by Kalyn when she had a new pressure cooker!

All images and text ©

Low-Carb Diet . Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use lean ground beef, everything in this Pressure Cooker Pinto Bean and Ground Beef Stew is approved for all phases of the South Beach Diet.  Beans are a limited food for Phase One, but in a stew like this with lots of other low-glycemic ingredients, you can have a regular serving. If you’d like a lower-carb version of this dish, use less beans and double the amount of ground beef, but recipes with dried beans won’t work for a strict low-carb diet plan.

Find More Recipes Like This One:
Use the Diet Type Index 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!

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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    74 Comments on “Pressure Cooker Pinto Bean and Ground Beef Stew with Cumin and Cilantro”

  1. Just wanted to add- cooking black beans in a pressure also posed some problem with me- tough and hard like stones!
    Well I read somewhere it works best if you cook them without salt and then add salt and seasoning later. Haven’t tried though. Will let you know when I do.

  2. I do love my pressure cooker- its my only prized possesion from India. I make this kind of stew at least 1-2 times and will try it your way with chicken next time. Another vegetarian option would be to use garbanzo beans with tomato (ginger, garlic, cumin and cilantro of course).
    A pressure cooker not only saves time also saves a lot on cooking gas bill.

  3. Cilantro is one of those things like Barry Manilow: you either love it like me or you hate it. There’s no middle ground.

    And yes, a pressure cooker is a wonderful tool to have around. When I bought mine three years ago, I had no idea how often I’d use it for everything from soups to pot roasts to chicken for chicken salads.

  4. I may need to think about getting myself a pressure cooker. The one hour from dried to plate seems too good to be true!

    One question, 1 cup dried or 2 cans – is that correct?

  5. Even though I don’t eat meat, this is a good jumping off point for using the pressure cooker to cook beans and use lots of cilantro. I bet that I can use tempeh or tofu or seitan instead.

    And anyone who doesn’t have a pressure cooker ought to heed your advice, and mine, to get one, especially a new one very soon.

    I did know that they are used in Brazil and many other countries successfully.

    Old beans don’t do well with any kind of cooking.

    Thanks for the post.

  6. Your stew looks absolutely beautiful! And yes, I did think it was chili at first, but you could still kind of call it chili because you added cumin. 🙂

  7. That looks delicious – sadly no one in my family would probably touch it!

    Cilantro is BY FAR my most favorite herb (probably rosemary is a close second!).

    I am going to borrow my mom’s pressure cooker the next time I see her to see if its worth purchasing my own.

  8. Your pressure cooker posts keep reminding me that I’ve GOT to buy one. They are so cool. Thanks for the link, Kalyn!

  9. The picture alone is enough to entice me . . . but I really enjoy a real bowl!

  10. Fluffy Bit, Spike is just a general all-purpose seasoning, so any type of seasoned salt blend that you like the taste of could be substituted.

    ValerieAnne, my pressure cooker is flat on the bottom.

    Joanna, yaay for cilantro!

  11. From one cilantro fan to another…LOVE IT!

  12. I’ve had a pressure cooker for a few years. I realized recently that it has a rounded bottom which takes a LONG time on my glass electric cooktop. I wonder if there are pressure cookers with flat bottoms? Does any one know?

  13. What would you suggest as an alternative to Spike Seasoning? I am allergic to some of the ingredients.

  14. Thanks everyone. I’m truly loving the pressure cooker and have no regrets at all about buying it. I’m still figuring out how to use it, so if the beans are not cooked evenly I never know if it’s my lack of knowledge or the method. The only beans I had trouble with were black beans, and they were pretty old. I think it’s like stovetop cooking in that older beans will take longer to cook. I bought some fresh black beans and will try again.

    Also glad to know that at least some of you are like me and could never get tired of cilantro! I try not to overdo it, but I could eat it every day I’m sure!

  15. Kalyn, we cook beans in pressure cookers here all the time (it’s not commom for Brazilians to eat canned beans).
    This recipe sounds delicious and I’m sure many of us here would love it!

  16. Kalyn: Well, you’re obviously still enjoying your pressure cooker. I have just GOT to get one of those! Especially because I cook dried beans a lot and this seems like the way to go. Do you feel the consistency of the cooked bean is the same as doing it in regular pot? I love these chilis/soups you fix.

  17. I was so excited to find your blog! I honestly could get lost for hours in it. Love it! Anyway, this pressure cooker recipe looks great. I love my pressure cooker. I use an old-fashioned one that was my mother’s. Haven’t upgraded to the new fancy ones. Will try this recipe this weekend. Thanks!

  18. I love cilantro too and I love the way you use a lot of it. 🙂

  19. oh lord. you’ve just convinced me to get a pressure cooker.

  20. This look so so yummy! Thank you for the recipe.