Instant Pot Mexican Pinto Beans #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join!

Today our #SundayFunday group is hosted by Sneha with Sneha’s Recipe who prompted us to "Cook With Dried Beans, Black, Red or Pinto Beans".

I make a few dishes pretty regularly with canned beans, but haven't really used dried beans often, so this was a great opportunity to try something a little new for me that resulted in REALLY easy, deliciously flavorful, tender dried beans with very little effort thanks to the Instant Pot. And dried beans are very cost effective, so I'm happy to have this option in my rotation! 

We served these up alongside our taco night, and the leftovers were so good scooped over some potatoes with leftover taco meat and some cheese. Yumm!

See all of our dried bean recipes this week! 

• Black-eyed Peas with Bacon from Food Lust People Love
• Instant Pot Mexican Pinto Beans from Making Miracles
• Instant Pot 13 Bean Soup with Ham from A Day in the Life on the Farm
• Indian Style Bean Salad from Mayuri's Jikoni
• Meatless Shepherd's Pie from Amy’s Cooking Adventures
• Protein Rich Devil's Food Muffins from A Messy Kitchen
• Punjabi Style Chitra Rajma Masala With Homemade Rajma Masala from Sneha’s Recipe
• Rajma Pulav Kidney Beans Pulav from Sizzling Tastebuds
• Slow Cooker Chicken and White Bean Soup from Our Good Life
• Vegan Butter Bean Beetroot Salad from Cook with Renu

Instant Pot Mexican Pinto Beans

Ingredients

1 - 2 TBS vegetable oil

1 medium onion, finely diced

2 ½ cups dried pinto beans, rinsed (about 1 pound)

4 cups chicken broth

1 cup water

1 pkg Taco Seasoning

1/2 - 1 tsp salt 

Directions

1. Place your instant pot on saute mode, and add 1 TBS of oil (add more if needed). Saute the diced onion for about 5 minutes or until they begin to soften and get a little bit of color on them. Add in the beans, broth, water, taco seasoning and salt (adjust to taste after cooking if needed). Stir to combine.
2. Secure the lid, and make sure vent is set to sealed. Then set to pressure cook for 1 hour. Once the hour at temp has completed, allow it to naturally release for 15 - 20 minutes, before manually releasing any remaining pressure.
3. Open, stir and allow to rest about 5 - 10 minutes (you can turn off / unplug the machine during this rest). Taste and adjust seasonings if desired. 

Recipe adapted from The Modern Proper