Chipotle Pinto Beans Pressure Cooker Recipe

Chipotle Pinto Beans Pressure Cooker Recipe

Ingredients

SERVES 8 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

• 2 cups dried pinto beans, soaked using the Overnight Method and drained
• 6 cups water
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1½ teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano, preferably Mexican
• 1 canned chipotle chile packed in adobo sauce
• 1 (14.5-ounce) can diced tomatoes, drained
• ½ cup chopped fresh cilantro
• sea salt

Method

1. Place the drained soaked beans in a 5- to 7-quart pressure cooker
2. Add the water
3. Drizzle in the oil
4. Add the onion, garlic, cumin, chili powder, oregano, and chipotle
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 8 minutes
9. Remove the pot from the heat
10. Open the cooker with the Natural Release method; let stand for 10 minutes
11. Be careful of the steam as you remove the lid
12. Remove the whole chipotle and stir in the tomatoes and chopped cilantro
13. Season to taste with salt
14. If you like your beans spicier, you can chop up the chipotle and stir it back into the pot
15. Serve hot in soup bowls
16. Keeps in an airtight container 4 to 5 days in the refrigerator or up to 4 months in the freezer
17. Feijao Preto (Brazil) or Caraotas Negras (Venezuela): Use black beans in place of the pintos
18. Frijoles Borrachos (Drunken Beans): Substitute 1 (12-ounce) bottle of Mexican beer for some of the water

Full List of Pressure-Cooker Recipes
Full List of Pinto-Bean Recipes