Creamy dreamy vegan, gluten-ree pinto beans on a toasted corn tortilla with avocado and fresh apricot salsa.
Instant Pot! Creamy-Dreamy Pinto Beans.
These beans are great made ahead and kept in the fridge all week. They’re so easy to turn into tacos, quesadillas, enchiladas or bean bowls. I love serving these over cheesie grits, with mac n cheese, or other southern sides like greens and cornbread.

If you’re an instant-potter and like beans, you will roll-your-eyes-up-in-your-head love these.

P.S. The apricot salsa in the photo is simply diced apricots, onion, cilantro, red pepper, and salt with lemon or lime juice. <3
Creamy dreamy vegan, gluten-ree pinto beans on a toasted corn tortilla with avocado and fresh apricot salsa.
Instant Pot! Creamy-Dreamy Pinto Beans.
These beans are great made ahead and kept in the fridge all week. They’re so easy to turn into tacos, quesadillas, enchiladas or bean bowls. I love serving these over cheesie grits, with mac n cheese, or other southern sides like greens and cornbread.

If you’re an instant-potter and like beans, you will roll-your-eyes-up-in-your-head love these.

P.S. The apricot salsa in the photo is simply diced apricots, onion, cilantro, red pepper, and salt with lemon or lime juice. <3
Servings
6cups
Servings
6cups
Ingredients
Instructions
  1. Press the saute setting on the Instant Pot, and let it get hot while you prep the vegetables.
  2. Add the olive oil, and quickly add the onion, jalapeño and salt. Cook, stirring regularly, until the vegetables soften and begin to brown.
  3. Add the garlic, cumin, dry oregano, paprika and granulated onion, and continue to cook and stir for another minute. Don’t let the garlic brown!
  4. Add the water, beans, liquid smoke and fresh herb, if using. Stir to combine. Cover, lock the lid of the pressure cooker, close the vent, and cook on high pressure for 50 minutes (temporarily turn the Instant Pot off to change between the saute setting and high pressure). Carefully, quick-release the beans. They should be very soft with quite a bit of liquid on top.
  5. Remove the lid and stir, Bring the beans to a steady, full simmer (I use the bean/chili setting–watch for splashes). Stir often, mashing spoonfuls of beans against the inside wall of the cooker, until the water has reduced, the beans are creamy and the liquid has turned into a thick, gravy. This will take about 10-12 minutes of devoted attention.
  6. Season to taste with salt, pickled jalapeños and brine to taste, or vinegar, if using. Serve immediately. The beans will continue to thicken as they cool.