Pressure Cooker Brown Beans

By Kelly Bogard

It’s hard to believe we’re almost into February. This year is flying by just as quickly as the others!

Some days I find it tough to keep it all together. Get everyone out the door in the morning. Go to work. Run errands. Pick up my daughter from school. Make supper. Clean the house. Volunteer. You name it, we’re doing it!

That’s why I appreciate my pressure cooker. It’s a life saver most days. And I really appreciate a meal that saves me time. Like this week’s recipe.

Pinto beans are loaded with fiber and low in calories. They’re also packed with protein to keep us going strong, all while balancing blood sugar. I don’t know about you, but those are reason enough to have a bowl.

For Pressure Cooker Brown Beans, you will need…
1 lb. pinto beans, dry
4-5 slices bacon
1 jalapeno, seeded and diced
4 c. chicken broth
4 c. water
1 c. onion, chopped
1/2 c. cilantro, chopped
2 tbsp. coarse salt
1 tbsp. ground cumin
2 tsp. pepper

Now, you can make these beans the way I grew up making them in a traditional pot on the stove cooking all day or you can make them a bit faster with a pressure cooker. You’ve probably heard of the electric pressure cookers or Instant Pots that are all the rage right now. They cook foods in minutes rather than hours. And you get the same wonderful flavors. That’s how we are cooking today.

Start by soaking your beans with the salt in a large bowl of water. I like to let them soak for at least three to four hours.

Once the beans are done soaking, strain the water off and place the beans in the pressure cooker. Add in the chicken broth and water. I use an eight-quart pressure cooker, but you can adjust the liquid based on the size of your cooker. For cookers smaller than four-quarts, remove one cup of each liquid to fit.

Then add in the bacon and vegetables. Stir in the seasonings and lock down the lid.

Set your pressure cooker for 40 minutes and let them cook. Once the cooking is complete, let the pressure release slowly so the beans continue to cook. DO NOT try to open the cooker while it is still under pressure. This is how accidents happen.

Once all of the pressure is released, serve up some nice big bowls of beans to your family. And it didn’t take you all day to do it. From all of us at Texas Table Top, enjoy!

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Pressure Cooker Brown Beans

Votes: 5
Rating: 3
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Rate this recipe!

Prep Time

10 minutes

Cook Time

40 minutes

Passive Time

4 hours

Servings

servings MetricUS Imperial

Ingredients

• 1 lb. pinto beans dry
• 4-5 slices bacon
• 1 jalapeno seeded and diced
• 4 c. chicken broth
• 4 c. water
• 1 c. onion chopped
• 1/2 c cilantro chopped
• 2 tsbp. coarse salt
• 1 tbsp. ground cumin
• 2 tsp. pepper

Prep Time 10 minutes Cook Time 40 minutes Passive Time 4 hours Servings servings MetricUS Imperial Ingredients 1 lb. pinto beans dry 4-5 slices bacon 1 jalapeno seeded and diced 4 c. chicken broth 4 c. water 1 c. onion chopped 1/2 c cilantro chopped 2 tsbp. coarse salt 1 tbsp. ground cumin 2 tsp. pepper

Votes: 5 Rating: 3 You: Rate this recipe!

Instructions

1. Place beans in a large bowl.
2. Add salt.
3. Cover beans with water from the faucet.
4. Soak for three to four hours.
5. Drain water from beans.
6. Place beans in the pressure cooker.
7. Pour in chicken broth and water .
8. Add bacon, onion, cilantro and jalapeno.
9. Stir in cumin and pepper.
10. Close pressure cooker and set time for 40 minutes.
11. Cook beans and allow the pressure cooker to release steam slowly.
12. Once all of the steam is released, open the pressure cooker and serve.

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