Fiery Instant Pot Pinto Beans – a recipe that isn’t for the faint-hearted but a delight for spice aficionados! Made with pinto beans, the star of many a Mexican dish, and drenched with sriracha for that adrenaline-pumping heat, this dish will undoubtedly steal the show at your dinner parties. Served alongside tacos, rice or cornbread, this hearty and spicy side dish is perfect to bring warmth to chilly winter nights. Given the blend of spices and heat, one would assume this recipe to be complex, but you’ll be pleasantly surprised by how user-friendly and straightforward it is. With the convenience of an Instant Pot, you’ll get a dish that tastes like it’s been simmering all day in just under an hour. You’re gonna love it, y’all!
Whether you are hosting a casual family dinner or a big weekend bash, the Fiery Instant Pot Pinto Beans recipe is your go-to choice. It brings not only the rustic flavors and wholesome nutrition of pinto beans but also enhances them with a scintillating heat kick. The fact that it’s also vegan-friendly will have your plant-based friends coming back for seconds and thirds!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4-6 people
- Yield: Approximately 6 cups
Let’s dive into the recipe, shall we?
Ingredients & Equipment You’ll Need
- 1 pound of dried pinto beans
- 1 tablespoon olive oil
- 1 onion
- 4 cloves garlic
- 4 cups veggie broth
- 2 tablespoons sriracha sauce (or to taste)
- Salt to taste
Equipment: Instant Pot
Pinto beans bring in natural, earthy flavors and a lovely texture to the dish. The punch of heat comes from the sriracha sauce and makes this dish the fiery serving it is. The garlic and onions help build a flavor base and add an aromatic touch to the dish. Substitutes can include other hot sauces in place of sriracha or black beans in place of pinto.
How To Make Fiery Instant Pot Pinto Beans
- Start by rinsing one pound of dried pinto beans under cold water.
- Turn the Instant Pot to saut�� mode, add the oil, and once hot, add the chopped onion and garlic. Saut�� until onions are translucent and garlic is golden brown.
- Add the rinsed beans, vegetable broth, sriracha sauce, and salt. Stir well to combine.
- Lock the Instant Pot lid in place, and set to high pressure for 45 minutes.
- When done, allow for a natural pressure release. Stir well before serving.
Tips For The Best Results
- Don’t rush the saut�� process. It helps in developing deep, rich flavors.
- Use high-quality veggie broth for a flavorful punch.
- Adjust the sriracha according to your heat preference.
Storage Tips
- Store the leftover beans in an airtight container in the fridge.
- This dish freezes well, and can be stored in the freezer for up to 3 months.
Frequently Asked Questions
Q: Can I use canned beans instead of dried?
A: Yes, but be sure to adjust the cooking time as canned beans are already cooked.
Q: Can I make this recipe without an Instant Pot?
A: Yes, but stovetop methods will require a longer cooking time.
Q: Can I reduce the spiciness of this dish?
A: Yes, simply decrease the amount of sriracha sauce or use a milder hot sauce.
Q: Is this recipe vegetarian or vegan?
A: Yes, it is both vegetarian and vegan-friendly.
Q: Could I use other types of beans for this recipe?
A: Yes, you can substitute pinto beans with black beans or kidney beans.
Nutritional Facts of Fiery Instant Pot Pinto Beans
Per serving the recipe contains 245 calories, 1g fat, 45g carbs, and 15g protein.
In conclusion, Fiery Instant Pot Pinto Beans is the perfect dish if you’re in for a comforting, hearty and spicy dish that’s easy to whip up. Pair it with some fluffy rice or warm tortillas and a generous dollop of guacamole for a complete meal. Happy Cooking, folks!
0 Comments