3 Delightful Pinto Beans Pressure Cooker Recipes

Pinto Beans Pressure Cooker Recipes
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Pinto Beans Pressure Cooker Recipes

Pressure Cooker Pinto Beans Recipe

1. Pinto Bean Bonanza


  • 1 or 2 cups green onion – chopped
  • 2 slices of bacon
  • 8 cups of water
  • 2 cups dry pinto beans
  • 1 or  2-pound kielbasa sausage
  • 15-ounce ranch-style beans
  • 6-ounce tomato paste
  • 1 or 2 cups minced onion – dried
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pickled jalapeno peppers
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground paprika
  • 1 green bell pepper


  1. First, put the bacon in a pressure cooker and cook it properly over high temperature, turning it infrequently, until evenly browned for approximately 15 minutes.
  2. Remove it from the heat; then crumble the bacon after cooled down.
  3. Bring the water carefully to a boil in a medium saucepan, and properly stir in the pinto beans.
  4. Then simmer it over the medium-low temperature continuously until the beans soften, approximately 35 minutes; pour the beans and the water into the pressure cooker.
  5. Stir in the kielbasa, bacon, ranch-style beans, dried onion, tomato paste, apple cider vinegar, sugar, salt, pickled jalapeno, garlic powder, paprika, and onion powder.
  6. Set the pressure cooker to High, and then cook it until the pinto beans are incredibly tender about 25 minutes, and naturally release the pressure for at least 20 minutes.
  7. Before serving, stir in the green pepper for about 6 minutes.
  8. Serve it with the chopped green onion as toppings.

Nutrition Facts (For Per Serving): calories: 356; fat: 18.4 g; carbohydrates: 36.12 g; protein: 19.9 g; cholesterol: 66 mg; sodium: 712 mg.


2. Pinto Beans with Green Bell Peppers


  • 5 cups chicken broth
  • 1-pound pinto beans – dried
  • 1 onion
  • 3 or 4 green bell pepper
  • 2 celery ribs
  • 3 cloves garlic
  • 1-pound Black Forest ham
  • 1 teaspoon ground cumin
  • 1 tablespoon oregano – dried
  • 2 bay leaves
  • 1 tablespoon lard


  1. First, cover the pinto beans with the water in a medium bowl; soak it overnight properly.
  2. Then place the green bell pepper, onion, celery, garlic, soaked pinto beans, Black Forest ham, cumin, bay leaves, lard, and oregano in a pressure cooker.
  3. After that, pour sufficient chicken broth carefully into the pressure cooker and stir the other elements properly until evenly mixed.
  4. Cook it on High until the beans are extremely tender, 6 to 9 minutes, and natural-release the pressure for about 20 minutes.

Nutrition Facts (For Per Serving): calories: 444; fat: 13.78 g; carbohydrates: 41.21 g; protein: 26.5 g; cholesterol: 71 mg; sodium: 665 mg.


3. Spicy Pinto Beans


  • 7-ounce green Chile peppers – chopped
  • 2 pounds pinto beans – dried
  • 2 large jalapeno peppers
  • 4 large cloves garlic
  • 2 smoked ham hocks
  • 1 large onion
  • 2 tablespoons salt
  • 1 or 2 tablespoons cayenne pepper
  • 1 or 2 tablespoons ground black pepper
  • 1 teaspoon smoked paprika
  • 1-pound bacon – thick-cut


  1. Put the pinto beans in a pressure cooker and add sufficient water to cover it adequately.
  2. Let it soak for 5 hours.
  3. Then combine the garlic and jalapeno peppers in a food processor; puree it into a paste.
  4. After that, drain the beans and place them back into the pressure cooker.
  5. Add in the jalapeno and garlic paste and stir.
  6. Then nestle the ham hocks properly with the beans.
  7. Moisten the salt, onion chunks, cayenne, paprika, and pepper over the beans.
  8. Put the bacon and the green chilis on top.
  9. Then cover and properly cook it on High for 50 minutes and natural-release the pressure for about 20 minutes.
  10. Separate the ham hocks carefully.
  11. Cool it slightly and shred the meat properly.
  12. Return the fat and meat to the pressure cooker.
  13. Stir it for several minutes to combine the fat smoothly into the beans until a creamy liquid is formed.
  14. Keep it warm until fit to serve.

Nutrition Facts (For Per Serving): calories: 382; fat: 21.8 g; carbohydrates: 37.35 g; protein: 21.89 g; cholesterol: 73 mg; sodium: 775 mg.

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