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Pinto Beans (Instant Pot)
Traditional-style Appalachian pinto soup beans right in the Instant Pot / Pressure cooker!
Course
Main Course, Side Dish
Cuisine
American
Prep Time
5
minutes
Cook Time
20
minutes
Soak Time
8
hours
Total Time
8
hours
25
minutes
Servings
8
people
Calories
240
kcal
Author
chunkyinkentucky
Equipment
Instant Pot or Foodi Pressure Cooker
Ingredients
1
lb
pinto beans
4
cups
water
(5 if beans are not soaked)
6
oz
salt pork
cured
Instructions
Pressure Cooked from Soaked Beans
Rinse and clean beans, making sure to remove any pebbles.
Soak beans for approximately eight hours. Remove and rinse.
Add 4 cups of water and ham, and pressure cook on high for 20 minutes.
Be sure that your pressure valve is sealed while cooking and natural release for at least 15 minutes.
Pressure Cooked from Dry
Rinse and clean beans, making sure to remove any pebbles.
Add water and ham and pressure cook on high for 40 minutes.
Be sure that your pressure valve is sealed while cooking and natural release for at least 15 minutes.
Notes
Beans can keep for 2-3 days in the refrigerator after cooking. Serve with cornbread or any protein to make a lovely dinner.
Nutrition
Serving:
1
cup
|
Calories:
240
kcal
|
Carbohydrates:
15
g
|
Protein:
6
g
|
Fat:
17
g
|
Saturated Fat:
6
g
|
Cholesterol:
18
mg
|
Sodium:
577
mg
|
Potassium:
261
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin C:
1
mg
|
Calcium:
31
mg
|
Iron:
1
mg