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Instant Pot Pinto Beans And Rice Recipe

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Description

This Instant Pot Pinto Beans and Rice recipe is a quick, easy, and delicious meal that can be made in under an hour. This recipe is perfect for those busy weeknights when you don't have a lot of time to cook, but still want a healthy and filling meal. The combination of pinto beans and rice is a classic, and the Instant Pot makes it even easier to cook.

Prep Time

The prep time for this recipe is minimal. You will need to rinse and drain the pinto beans, chop the onion and garlic, and measure out the rice and spices. This should take about 10 minutes.

Cook Time

The cook time for this recipe is 35 minutes. This includes the time it takes for the Instant Pot to come to pressure, the time the beans and rice cook, and the time it takes for the pressure to release naturally.

Ingredients

  • 1 pound dried pinto beans, rinsed and drained
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 4 cups water
  • 2 cups long-grain white rice

Equipment

  • Instant Pot
  • Measuring cups and spoons
  • Knife and cutting board
  • Can opener

Method

  1. Add the rinsed and drained pinto beans, chopped onion, minced garlic, cumin, chili powder, salt, and water to the Instant Pot.
  2. Stir to combine.
  3. Add the rice on top of the bean mixture, but do not stir.
  4. Close the lid and set the valve to sealing.
  5. Set the Instant Pot to manual/high pressure for 25 minutes.
  6. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  7. Open the lid and stir the beans and rice together.
  8. Let the mixture sit for a few minutes to thicken up.
  9. Serve hot with toppings like cheese, cilantro, and avocado.

Notes

This recipe can easily be doubled to feed a larger crowd. Leftovers can be stored in the fridge for up to 5 days or frozen for later use.

Nutrition Info

This recipe makes 8 servings. Each serving contains approximately:
  • Calories: 355
  • Protein: 13g
  • Fat: 1g
  • Carbohydrates: 72g
  • Fiber: 10g
  • Sugar: 2g
  • Sodium: 303mg

Recipe Tips

To make this recipe even faster, you can use canned pinto beans instead of dried. Simply use 4 cans of drained and rinsed beans in place of the dried beans and water. Reduce the cooking time to 10 minutes on high pressure.

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