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Homemade Instant Pot Mexican Beans recipe photo

Instant Pot Mexican Beans

This Instant Pot Mexican Beans recipe is a flavor-packed delight! Perfect for tacos, burritos, or as a wholesome side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Instant Pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Colander

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

Notes

  • These beans store well in the refrigerator for up to a week.
  • Freeze in airtight containers for up to three months for meal prep.
  • Experiment with adding diced tomatoes or corn for extra flavor.