Try this Pinto Beans recipe, or contribute your own.
Suggest a better descriptionSet your Pressure Cooker to sauté on high. Once the display says Hot, add vegetable oil.
Add onion and garlic and cook for about 3 minutes, until onions have softened. Then add chipotle peppers, chili powder, cumin, salt, and garlic powder. Stir for about 20 seconds.
Add vegetable broth and water. Use a wooden spoon to stir and deglaze the pot by removing any stuck pieces of food from the bottom. Add beans and stir. Pour in diced tomatoes.
Press “Cancel” on your pressure cooker. Cover the pressure cooker and cook on High Pressure for 45 minutes.
Once timer is complete, allow pressure to naturally release for 15-25 minutes. Naturally release any remaining pressure.
Open Instant Pot and add vinegar to pot and stir. Enjoy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1836g) | ||
Recipe Makes: 1 | ||
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Calories: 341 | ||
Calories from Fat: 198 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2262.6mg | 78 % | |
Potassium 431.7mg | 11 % | |
Total Carbohydrate 35.5g | 10 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 30.6g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 341
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