Pinto Beans in my Instant Pot pressure cooker, easy, no soaking... OH and they're yummy!

I make pinto beans in my pressure cooker, today in the instant pot.  I never plan ahead well enough to soak and boil and season and cook... I'm a dump and run kind of gal and this recipe is the perfect side for those us who plan badly.

TRACY'S PRESSURE COOKER PINTO BEANS

RECIPE

1 LB bag of pinto beans
1 onion (plus garlic if you're so inclined)
1 can tomato with chili, I use Hatch but Rotel is the name brand
fat of some sort
water
salt pepper

***you can add whatever you like!  chilies, green roasted or red, garlic, celery (? some people do) you can add peppers, roasted or not, the list of possibilities is endless!

Drop fat in hot pressure cooker.  Fry the onion till it's tender and a little coloured.  Add the can of chili and tomato and water to come to 2 cups measure.  Add the beans and dpressure cook on high for 48 minutes.  Natural or quick (gentle) release and you're done!

METHOD and PLAY by PLAY pics

turn pressure cooker to saute and when it's hot, add some fat and the chopped onion

   

Add water to just shy of the 2 cup mark, add the can of tomato with chili, the liquid should come to the 2 cup mark.  Add the picked beans

   

Stir it all up, set the pressure to high and time 48 minutes.  It won't take too long to come to pressure because the pot was hot.  You can either quick release or just leave it, I tend to forget about it and just leave it,  open and look how beautifully cooked they are!  perfect, not mushy but cooked through, yeah, they are yummy.  THIS is when you salt and pepper and serve up.

   

  

Try these beans, they're easy, delicious and you don't have to plan ahead.  

I hope you made these and enjoy them. 

/enjoy

Green beans in the pressure cooker, yet another vegetable that takes 3 minutes. Cook a pile ahead and use them for the week

3 minutes, just EXACTLY like all the other vegetables I've cooked.  SERIOUSLY?  THREE?  AGAIN?  

THIS is the pressure cooker I use now: 

Well, it is.  I can't even fill type enough to make this a whole post.  I bought some beautiful fresh green beans, topped them (I leave the tails on ) and put them on a steamer rack in the pressure cooker over about 3/4-1 inch of water.  I salted the water too, just a bit.  I locked and loaded on high pressure and set it for 3 minutes.  Quick release and (for pete's sake!) they were perfectly tender crisp. 

Before and after:
 

Yep, yet another vegetable that takes 3 minutes.   

I have 1.5 lbs here but I will buy more next time and pressure cook the whole batch.  I'll ice them then put them in a big Ziploc in the fridge so I can shush up a few with any meal.  I'll toss them in a little olive oil and butter and fry them quickly, they nuke fine, I'll toss them in any salad or stir fry OR have them cold with some olive oil, lemon juice and freshly grated Parmesan as a fabulous cold treat or salad. 

3 minutes, again.   Go load up on fresh beans, pressure cook them, store them and enjoy the bounty of the season.

/enjoy