This Instant Pot Pinto Beans recipe is a great way to get started with meal prep and cooking beans with an instant pot. It simplifies the process and ensures you won’t need to spend hours in the kitchen to have a bowlful of pinto beans.

 Ingredients: – 3 cups of dry pinto beans – 8 cups of water – ½ teaspoon of salt Optional additions: – 1 jalapeno minced or red pepper flakes (if you like spicy) – 4 garlic cloves minced – ½ yellow onion diced – ¼ teaspoon of cumin – More salt to taste

Instructions – In a 6-quart pressure cooker, add the beans, water, salt, and any optional additions that you’re using. Set it to high pressure and cook for 25 minutes. – After 25 minutes, release the pressure, remove the lid, and use the “saute” function to cook for another 25 to 35 minutes, or until the beans reach your desired softness. Stir occasionally.

Recipe Notes: Use up veggies in your crisper! Skip the kale and swap it for diced zucchini, chopped spinach, grated broccoli or cauliflower, and cherry tomatoes! The possibilities are endless. Make sure the spices are dispersed evenly throughout the tofu mixture. – Tofu breakfast burritos are best with extra-firm tofu!