Instant Pot Mexican Smashed Pinto Beans are a perfect way to celebrate Cinco de Mayo or any occasion where you want an easy and delicious side dish. For Cinco de Mayo I thought that the best way to celebrate the countdown was to focus on some of my favorite Mexican recipes. My Smashed Pinto Beans made in my Instant Pot are at the top of my list!
The combination of the Instant Pot, and dried Pinto Beans is a match made in heaven! I’ve found that the Instant Pot perfectly cooks the unsoaked dried beans in 30 minutes. I end up with smashed pinto beans that are absolutely delicious!
I used the following ingredients: Dried pinto beans, jalapeño pepper, onion, garlic, Kosher salt, ground cumin, freshly ground black pepper, low sodium chicken broth, and water.
Making the Instant Pot Mexican Smashed Beans
I had minimal preparation for these delicious smashed pinto beans. First, I rinsed the pinto beans, and let them drain. Then, I peeled the onion, and cut it into fourths. Next, I removed the spine and seeds from the jalapeño pepper, and chopped it. Finally, I peeled and minced the garlic.
I added all of the prepared ingredients to the pan of the Instant Pot, along with the salt, cumin, pepper, chicken broth, and water. My Instant Pot is the DUO60 6-Quart Pot.
Then, I put the lid on, and made sure that the steam valve was shut. Next, I selected the Bean/Chili function, and walked away! This function was pre-programmed to normal pressure cooking for 30 minutes.
After the 30 minutes, I let the Instant Pot depressurize naturally. This took about 15 minutes. I removed the top, and could see that the beans were perfectly cooked!
Finishing the Smashed Pinto Beans
I knew from experience that there was initially too much liquid to produce the desired consistency of the smashed beans. The reason that I use more liquid than I ultimately need, however, is that the beans need to stay submerged as they expand. I also knew from experience that I needed to remove about a cup of the liquid before I started smashing the beans. Once I started smashing, I couldn’t remove any more liquid, but I could always add some back! Also, I knew from experience that once the beans start to cool, they thicken considerably.
I used my immersion blender to smash the beans. It worked perfectly!
I ended up with amazingly delicious Mexican Smashed Pinto Beans. They’re incredible plain, with melted cheese on top, in quesadillas, or scooped up with tortilla chips. Yum!
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- 2 cups dried pinto beans, rinsed and picked over (16 ounces)
- 1 medium onion peeled and cut into quarters
- 1 jalapeño pepper spine and seeds removed, and chopped
- 4 cloves garlic minced
- 1 1/4 teaspoon Kosher salt
- 1 teaspoon dried cumin
- 1/2 teaspoon freshly ground black pepper
- 4 cups low sodium chicken broth (See Tip 1)
- 1 cup water
- Place all ingredients in Instant Pot. Cover, making sure that the steam vent is closed. Select Bean/Chili. This setting is for 30 minutes on normal pressure.
- At end of cooking cycle, allow Instant Pot to depressurize normally. Remove lid. Stir to combine ingredients.
Remove about 1 cup of liquid; set aside.
Process beans with immersion blender, until smooth. If necessary add reserved liquid to desired consistency. Correct seasonings. (See Tip 2)
Yield: 6 servings (See Tip 3)
- To make this vegetarian, substitute water or vegetable broth for the chicken broth.
- As the smashed beans cool, they thicken considerably. Therefore, hold on to the reserved liquid. You'll probably need some of it to thin out the mixture.
- As you can probably tell from the picture, I love to put shredded cheese on top of the hot Smashed Pinto Beans, and use tortilla chips to scoop it up!