Name: Instant Pot Mexican Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb. dried pinto beans; 2 T olive oil; 1 large onion, chopped (in pieces about 1/2 inch); 1 large Poblano pepper, chopped (in pieces about 1/4 inch); 1 large green bell pepper, chopped (in pieces about 1/4 inch); 1 large red bell pepper, chopped (in pieces about 1/4 inch); 1 T minced garlic; 1 T ground cumin; 2 tsp. dried Mexican oregano; 3 cups vegetable broth; Salt and fresh-ground black pepper (to taste); 2 packets Goya Sazon (optional)

If you’re looking for a hearty, flavorful, and comforting dish that can be made quickly and easily, look no further than these Instant Pot Mexican Beans. Packed with vibrant colors, aromatic spices, and a wonderful depth of flavor, this dish is perfect for any occasion. Whether you’re serving it as a side, using it as a filling for tacos, or making it the star of the show in a cozy burrito bowl, these beans are sure to impress. Plus, they’re a fantastic plant-based source of protein that will keep you satisfied and energized.

Why You’ll Love This Recipe

This recipe for Instant Pot Mexican Beans is a game changer. Here are a few reasons why you’ll want to add it to your weekly meal rotation:

Quick Cooking Time: Using an Instant Pot cuts down on cooking time significantly, making it easy to whip up a delicious meal in no time.
Flavor Packed: The combination of spices and fresh vegetables creates a rich and robust flavor profile that will tantalize your taste buds.
Customizable: You can easily adjust the spice levels or add extra ingredients based on your preferences.
Healthy Ingredients: This recipe is loaded with nutritious ingredients, making it a wholesome option for any meal.
Perfect for Meal Prep: These beans store well and can be used throughout the week in various dishes.

What Goes Into Instant Pot Mexican Beans

Let’s dive into the ingredients that make this dish so special:

1 lb. dried pinto beans: The star of the dish! Pinto beans are creamy and absorb flavors beautifully.
2 T olive oil: Helps to sauté the vegetables and adds richness.
1 large onion, chopped in pieces about 1/2 inch: Adds sweetness and depth to the flavor.
1 large Poblano pepper, chopped in pieces about 1/4 inch: Brings a mild heat and smoky flavor.
1 large green bell pepper, chopped in pieces about 1/4 inch: Adds color and crunch.
1 large red bell pepper, chopped in pieces about 1/4 inch: Sweet and vibrant, it enhances the dish visually and flavor-wise.
1 T minced garlic: You can use more or less depending on your love for garlic!
1 T ground cumin: A warm spice that perfectly complements the beans.
2 tsp. dried Mexican oregano: Adds an authentic Mexican flavor.
3 cups vegetable broth: A flavorful base that enhances the taste of the beans.
Salt and fresh-ground black pepper to taste: Essential for bringing all the flavors together.
2 packets Goya Sazon (optional): This adds a beautiful color and depth of flavor, but feel free to skip it if you prefer.

Gear Up: What to Grab

Before you start cooking, make sure you have the following kitchen tools at hand:

Instant Pot: Essential for quick cooking and easy cleanup.
Cutting board and knife: For chopping your vegetables.
Measuring cups and spoons: To ensure you have the right amounts of each ingredient.
Wooden spoon or spatula: For stirring and sautéing.
Colander: To rinse your beans before cooking.

Build Instant Pot Mexican Beans Step by Step

Now that you’re prepped and ready, let’s get cooking! Follow these simple steps to create your Instant Pot Mexican Beans.

Step 1: Rinse and Soak the Beans

Start by rinsing the dried pinto beans under cool water in a colander. This helps remove any debris. Soaking the beans for a few hours (or overnight) is optional but can help reduce cooking time and improve digestibility.

Step 2: Sauté the Vegetables

Turn your Instant Pot to the sauté setting and add 1 tablespoon of olive oil. Once hot, add the chopped onion, Poblano pepper, green bell pepper, and red bell pepper. Sauté for about 5-7 minutes until the vegetables are softened. Stir in the minced garlic and continue cooking for an additional minute until fragrant.

Step 3: Add Spices and Beans

Add the ground cumin and Mexican oregano to the sautéed vegetables, stirring well to combine. Then, add the rinsed pinto beans into the pot.

Step 4: Pour in the Broth

Pour in the vegetable broth, and if you’re using it, add the Goya Sazon. Season with salt and black pepper to taste. Give everything a good stir to ensure the beans and vegetables are evenly distributed in the broth.

Step 5: Pressure Cook

Close the lid of the Instant Pot and set the valve to sealing. Use the manual function to set the cooking time for 30 minutes on high pressure. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before switching the valve to venting to release any remaining pressure.

Step 6: Taste and Adjust

Once the pressure has fully released, carefully open the lid and give the beans a stir. Taste and adjust the seasoning, adding more salt, pepper, or spices according to your preference.

Step 7: Serve and Enjoy!

You can serve these delicious Instant Pot Mexican Beans immediately or let them cool and store them for meal prep. They’re fantastic as a side dish, a filling for burritos, or even over rice for a complete meal!

Dairy-Free/Gluten-Free Swaps

If you have dietary restrictions or preferences, this recipe can be easily adapted:

Dairy-Free: This recipe is naturally dairy-free. Just ensure any toppings or sides you use are also dairy-free.
Gluten-Free: The recipe is gluten-free as is, but always check your broth and seasoning packets to confirm.
Low-Sodium Options: Use low-sodium vegetable broth and adjust salt to taste for a healthier option.

Pro Perspective

As a food enthusiast, I can tell you that the beauty of this Instant Pot Mexican Beans recipe lies in its versatility. Feel free to experiment with additional ingredients such as diced tomatoes, corn, or even cooked sausage for added protein. You can also adjust the spice level by adding jalapeños or chipotle peppers. The possibilities are endless!

Leftovers & Meal Prep

These Instant Pot Mexican Beans store beautifully in the refrigerator for up to a week, making them a great option for meal prep. They also freeze well! Just portion them into airtight containers and store them in the freezer for up to three months. When you’re ready to enjoy them again, simply thaw and reheat on the stovetop or in the microwave.

Ask the Chef

How long do I need to soak the beans?

Soaking the beans for 4-6 hours or overnight is ideal, but it’s not strictly necessary. If you’re short on time, you can skip the soaking step and cook them a bit longer in the Instant Pot (around 40-45 minutes).

Can I use canned beans instead?

Yes, you can use canned beans for a quicker option. Just skip the pressure-cooking step and add the canned beans during the sauté step, letting them heat through before serving.

What can I serve with these beans?

These beans are incredibly versatile! You can serve them with rice, in tacos, quesadillas, burritos, or even as a topping for nachos. They also make a great addition to salads or as a filling for stuffed peppers.

Can I make this recipe spicy?

Absolutely! If you love heat, add diced jalapeños or a dash of cayenne pepper to the sautéed vegetables. You can also serve with hot sauce on the side for an extra kick.

Ready to Cook?

Now that you have all the details, it’s time to roll up your sleeves and get cooking! These Instant Pot Mexican Beans are more than just a side dish; they’re a celebration of flavors and a perfect way to bring a little bit of Mexican flair to your dining table. Enjoy every bite!