Instant Pot Ranch Style Beans
Pinto beans are cooked in a tomato based sauce with spices like cumin, garlic and chili powder and make a great accompaniment to so many dishes. Try them with grilled steaks, chicken, BBQ, Mexican food, pulled pork, cornbread and so much more!
Servings: 6 servings
Calories: 96kcal
Ingredients
- 1 lb dried pinto beans 2 cups
- 3 cups beef broth or vegetable broth (for vegetarian or vegan)
- 3 cups water
- ½ cup tomato puree
- 1 tablespoon chili powder
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon brown sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ tsp oregano
- 1 jalapeno, stemmed and finely chopped optional
- 2-3 drops liquid smoke optional
- Salt and pepper to taste (suggest 1 teaspoon salt and ½ teaspoon pepper)
- chopped cilantro, for garnish optional
Instructions
- Rinse dried beans and place in the Instant Pot. Add beef broth ( or vegetable broth), water, tomato puree and all seasonings (all remaining ingredients). Lock lid and set pressure release to sealing. Select Manual high pressure setting and set time to 30 minutes. Allow pressure to naturally release after cooking ( approx. 30-40 minutes).
Notes
If you prefer to soak the beans overnight or do a quick soak (add beans to a sauce pan and cover with about 2 inches of water, bring to a boil and let boil for 1 minute. Remove from heat and cover pot with lid. Let soak for 1 hour) you absolutely can. Just adjust the recipe cook time to 25 minutes.
Nutrition
Serving: 1g | Calories: 96kcal | Carbohydrates: 32.3g | Protein: 10.9g | Sodium: 286.7mg | Potassium: 93.7mg | Fiber: 19.1g | Sugar: 2.8g | Vitamin A: 105IU | Vitamin C: 3.1mg | Calcium: 58mg | Iron: 4mg