Skinnytaste · by Gina Homolka★ 5.0 (100)
Mexican Instant Pot Pinto Beans
NUTRITION · PER SERVING815M COOK
CAL 16%·PRO 36%
CARBS 46G58% OF CAL
6G FIBER5G SUGAR35G OTHER
FAT 8G24% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mexican-inspired pot of pinto beans simmered with chicken, green chiles, and jalapeños. Soupy and flavorful, serve over rice, with tortillas, or as a hearty side topped with avocado and lime.
mainmexicansoupchickenbeans🥘 pressure cooker
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound dried pinto beans
- 1 teaspoon olive oil
- 1 small yellow onion (chopped)
- 1/4 cup minced cilantro
- 3 clove garlic (minced)
- 1/2 medium yellow onion (left whole)
- 1 4.24 ounce can chopped green chilies
- 1 whole jalapeño
- 2 tablespoons chicken or vegetable bouillon (Better than Bouillon)
- 2 bay leaves
- 1 teaspoon Kosher salt
- 2 medium vine tomatoes (cored, seeded, and chopped)
- 1/4 medium red onion (chopped)
- 2 scallions (chopped)
- 3 ounces queso Oaxaca or mozzarella (diced 1/4-inch)
- 8 ounces sliced avocado
- lime wedges (for serving)
- tortillas (optional for serving)
At a glance
PER SERVING · TIME 815M
CAL 16%·PRO 36%
CARBS 46G58% OF CAL
6G FIBER5G SUGAR35G OTHER
FAT 8G24% OF CAL
2G SAT6G 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
- 20m
- Cook
- 1h 15m
- Sodium
- 743mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1130mg
- Calcium
- 171mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 743MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.