With the pressure magic of the InstantPot, this recipe is as easy as set it and forget it. When I make these beans I love the addition of the Chile Adobo sauce but you can omit it if you only want to make the beans. This recipe is broken up into two sections, sauce first, beans second. This recipe makes about 1 pound of pinto beans.
Chile Adobo Sauce:
The great thing about this sauce recipe is you can make it as mild or as spicy as you want by simply adjusting the number of chiles.
What to Gather:
- 3-4 chiles from a 7oz can of Embasa Chipotle Peppers in Adobo Sauce.
- Half of a navel orange
- Half of a red or white onion
- 4 cloves of garlic (peeled)
- 1 big handful of cilantro (One can never have enough of this)
- A dash of water (about 1-2 tablespoons)
- 2-3 tablespoons of cracked black pepper
- 1/2 teaspoon salt
I used a hand emulsion blender for this but you can use a blender or food processor instead. It also helps to measure out some of the ingredients ahead of time but is not required.
If you’re using the hand blender then get out a medium to large mixing bowl, otherwise, add the ingredients to your blending machine.
- Pull out and add 3 of the adobo chiles.
- Juice the Navel Orange half and make sure to remove any seeds. Add to bowl.
- Peel and roughly chop the garlic cloves. Add to bowl.
- Roughly chop the half of onion. Add to bowl.
- Chop the stems off the cilantro. Add to bowl
- Add your dash of water
- Add the ground pepper
- Add the salt
Using the hand blender on medium to high speed, blend the ingredients together to make a thick sauce. Move your hand blender around until the sauce starts to combine. You may have to scrape the sides of the bowl if the mix gets up on the sides. If you are using a blender, you may have to add more water or scrape the sides frequently.
Once finished, set aside and prepare the beans.
What to Gather:
1lb (454 grams) pinto beans 6 cups of water 1 tablespoon of olive oil
Measure out the pinto beans, add the beans to a colander and give them a rinse. Once the beans are rinsed, add them to the InstantPot. Add the tablespoon of olive oil and give the beans a stir.
If you are using the Chile Adobo sauce, scrape it out and add it to the beans. If you skipped out on the sauce, add 1/2 teaspoon of salt, 1 tablespoon of cracked pepper and 1 tablespoon of chili powder (adjust to spice tolerance).
Add the 6 cups of water and stir everything up. Seal the InstantPot lid, make sure that the vent is set to the sealed position. Select Manual and set the timer for 90minutes.
Once the beans finish cooking, let the InstantPot naturally release for 20-30mins. I do not recommend the quick release as it can splatter. If you are unable to wait the full time, naturally release for 10 mins then slowly release the pressure.
Sit back, relax and enjoy your delicious pinto beans. These beans are great refried and served on the side or used with nachos.
That’s all for now, and remember that Dad Bods Cook!