Pinto Beans with Chipotle (Instant Pot)

By the Gracious Vegan

I love the taste of chipotle chilis, but I don’t like too much spicy heat. The combination of mellow pintos and smoky chipotles, suitable for a rice and beans dish, drove me to experimentation. This works so well and is so easy! I provide stovetop directions underneath.

Makes 8 cups of cooked beans

Add the following ingredients to the Instant Pot. 

• 1 pound (about 2.5 cups) dried pinto beans

• 6 cups water

• 1 small or medium onion, chopped

• 5 garlic cloves, pressed or minced

• Chipotle chilis and adobo sauce from a can; I don’t like too much heat, so I use 2 chilis (I stripped them of their seeds and chopped them) and 2 teaspoons adobo sauce (you could also use dried chipotle chili pepper)

• 1.5 teaspoons cumin

• 1.5 teaspoons oregano (or Mexican oregano)

Cook on high pressure (“Manual”) for 30 minutes, then wait about 10 minutes before releasing. Release the steam and remove the Instant Pot lid. (I find that stirring them after 10-15 minutes is best, because otherwise the beans that are on top may start to get a little hard.)

Add the salt and stir. You could put the top back on and return the Instant Pot to low for an hour or more if you like.  

• 1 teaspoon salt (or more to taste)

Serve with rice or other grain, if desired. Possible garnishes include:

• Gracious Vegan Crema, green onions, radishes, chopped tomatoes, finely chopped bell peppers

Stovetop directions: Increase the water to 6.5 cups. Soak the pinto beans overnight, then drain and rinse them. Put everything (except the salt) together in a soup pot or Dutch oven. Bring to a boil, reduce heat to a low simmer, cover the pot, and start checking for doneness after an hour. It may take up to two hours, depending on your beans, water, heat. 

Timing: About 60 minutes

Gluten-free