Kristine's Kitchen · by Kristine Rosenblatt★ 4.7 (42)
Instant Pot Pinto Beans
NUTRITION · PER SERVING70M COOK
CAL 7%·PRO 18%
CARBS 25G72% OF CAL
2G FIBER1G SUGAR22G OTHER
FAT 1G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pressure-cooked pinto beans with cumin and chili powder, ready in about an hour. Versatile and flavorful, these beans work as a side or ingredient in burritos, rice bowls, and soups.
sidebeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 pound dry pinto beans
- ½ small white onion (chopped)
- 4 cloves garlic (minced)
- 1 jalapeño (seeds and ribs removed and chopped)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon black pepper
- 6 cups water (filtered if possible)
- ½ teaspoon salt (or to taste)
At a glance
PER SERVING · TIME 70M
CAL 7%·PRO 18%
CARBS 25G72% OF CAL
2G FIBER1G SUGAR22G OTHER
FAT 1G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 113mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 587mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 113MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.