Ingredients
-
Dry pinto beans: Rinsed and picked over to remove any debris
-
Onion & garlic: Add a savory, flavorful base
-
Cilantro stems: Infuse the beans with subtle freshness as they cook
-
Water or broth: Use broth for extra richness if desired
-
Kosher salt & cumin: Simple seasonings that bring everything together
Instructions
- Add all of the ingredients to your pressure cooker and secure the lid according to the manufacturer’s instructions. Cook on high pressure for 40 minutes.
- Once cooking is complete, allow the pressure to release fully before opening the lid. Stir, taste, and adjust seasoning if needed before serving.
Notes
-
No Soaking Needed: The pressure cooker cooks dry beans perfectly in about 40 minutes—skip the overnight soak entirely.
-
Customize the Flavor: Add smoked paprika, chili powder, bay leaves, or any spices you love.
-
Great for Leftovers: Store beans in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. They taste even better the next day!
