Pressure Cooked Pinto Beans

Total Time:
35 min
10 min
25 min

2 cups cooked beans

  • 1 cup pinto beans, unsoaked
  • 4 cups water
  • 1 tablespoon oil
  • Pick over beans, rinse and drain. Be sure to not fill the pressure cooker above the halfway mark. Combine ingredients in the cooker and cook for 22 to 25 minutes. For firm cooked beans, check for doneness after minimum time indicated. For soft cooked beans, add 2 extra minutes under high pressure. When cooking time is up, quick release pressure by placing cooker under cold running water. Drain immediately. Always clean the lid and vent thoroughly after cooking beans.

  • Optional presoak: Cook the beans under high pressure for 1 minute, using 4 cups of water per cup of dried beans. Quick release the pressure under cold running water, drain and rinse the beans. Always discard any loose or free floating bean skins before further cooking. Follow cooking instructions above but adjust cooking time to 7 to 10 minutes.

  • Note: Add 3 cups of water and 1 tablespoon of oil for each additional cup of beans.

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3.8 5
It may be due to my altitude (Denver) or my pressure cooker - but longer cook time is needed - maybe 40 - 45 minutes. Also garlic powder, cumin, oregano, salt, and bacon grease as your fat adds the flavor needed. Another factor to take in to consideration is the freshness of your dried pintos. If they're bought direct from the farm (vs. most grocery stores) they cook much faster. item not reviewed by moderator and published
Very good timing, once the water boils and steam is heard.. Additionally, this is a very healthy way to cook, it keeps the nutrients within the pot. item not reviewed by moderator and published
Power pressure cooker cooking everything item not reviewed by moderator and published
I love pressure cookers. i'm doing my pinto beans right now and it's chappin away, tzt, tzt, tzt.... i'm playing with the timing. I like them super soft, like creamy,, We used these daily in India. In some states, at night you hear the pressure relief valve firing off from backyard to backyard as each family is cooking white rice. Does anyone know if the food being under pressure alters it in some way causing to not be as recognizable to our digestion?? I think it's a valid question and I haven't ever heard otherwise.. (you know like how microwaves shift the lipid, fat patterns and make the food molecularly unrecognizable.. i know pressure is different, yet does it do something to the cell walls or something to harm the food..? item not reviewed by moderator and published
If you like good country cooking and not afraid of the pressure cooker then this is the way to cookem!! item not reviewed by moderator and published
No it does not affect the food like a microwave. Unlike the microwave, this and any other common heating appliance (stove, oven, etc.) heats up from by emitting heat from the outside inward. This just does this quicker. item not reviewed by moderator and published
What pressure should they be cooked at? item not reviewed by moderator and published

Not what you're looking for? Try:

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Recipe courtesy of Marcela Valladolid