Storing Leftovers
Store any leftover beans in an airtight container in the refrigerator for up to four days. Reheat over low heat or in the microwave until heated through. Pinto beans freeze very well and can be stored in the freezer for up to three months. See below for how to freeze beans. Given their popularity, I thought it would be helpful to give you a way to make them in the Instant Pot as well. It’s important to note that when you transfer recipes from the slow cooker to the Instant Pot, you cut way back on the time, but you also need to cut back on the liquid! Slow Cookers aren’t sealed, so some liquid escapes during cooking, much like on the stovetop. This isn’t the case in pressure cookers, so we’ve cut the liquid back quite a bit. Otherwise, this is the same great recipe you know and love, just made more quickly.
Prepare the beans. After soaking your beans overnight, drain the beans and rinse them two times. (I like to do this step while my Instant Pot is pre-heating on the “Sauté” setting.) See more on soaking pinto beans overnight below. Sauté the onion, jalapeno, and garlic in the Instant Pot. Add the onion, jalapeño, and garlic to the hot instant pot. Cook until the onion is translucent. Add the rest of the ingredients. Once you add the beans, vegetable broth, and seasonings, close the lid and set the instant pot to seal. Cook the pinto beans. Set to high pressure for 25 minutes. Once done, stir the beans and adjust the seasoning as needed.
Packed with protein and flavor, these pressure cooker pinto beans can be served as is, whole in tacos, mashed to serve as a side, or as a filling in my Baked Burritos or any recipe that calls for refried beans.
Blend up the cooked pinto beans and use them on Taco Pizza. Enjoy over rice or Cauliflower Rice. Serve them as a side with Chicken Tacos or Slow Cooker Carnitas.
I recommend adding them to your blender in batches. You may need to add a little bit of vegetable broth to achieve your desired consistency or if they aren’t blending well.
Freezing Pinto Beans
Prepare the recipe fully and let it completely cool. Place beans in freezer bags and remove extra air. Freeze flat and thaw in the refrigerator when ready to enjoy. Reheat on the stovetop over low heat, adding a splash of water or broth to thin.
