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How to Cook Pinto Beans in a Pressure Cooker (Instant Pot)

This post shows how to cook pinto beans in a pressure cooker. In 15 minutes, you can have rich, tender, creamy, ready-to-enjoy beans all soupy in a nutritious cooking broth.

How to Cook Pinto Beans in a Pressure Cooker with spoon

Cooked from scratch, dried beans have unmatched flavor and texture–and cooking beans in the Instant Pot or stovetop pressure cooker happens fast!

There’s more than one way to go about pressure cooking beans from scratch, some faster than others. You can put the washed beans in the pot, cover with water and cook them like that, or you can soak the beans beforehand. Then, either way, after cooking, you can opt to turn off the heat and let the pressure come down naturally, or you can “quick-release” the pressure.

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Curried Brown Rice and Veggie Salad with Toasted Cashews

Aren’t these colors amazing? Sunny turmeric-spiced rice and bright crisp vegetables, hello! Let’s eat this rainbow, this incredibly delicious curried brown rice and veggie salad!

Green edamame, red pepper, orange carrots, purple cabbage, and crunchy cashews, tossed with savory tamari dressing and Indian curry rice–this salad hits a home run in the healthy, vegan and gluten free departments!

Curried Brown Rice and Veggie Salad with Toasted Cashews | Letty's Kitchen

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Vegan Gluten Free Chocolate Pecan Brownies

Raise your hand if you love luscious gooey chocolate-y brownies. Then these dark chocolate pecan speckled treats are for you! They’re especially heaven-sent if you’re aiming to keep your food plant-based and wheat free. Ta-da—vegan gluten free chocolate pecan brownies!

Vegan Gluten Free Chocolate Pecan Brownies | Letty's Kitchen

This is an easy 2-bowl recipe. All you need are the 2 bowls, a hand whisk, a pan to bake them in, and a rubber spatula to scrape all the lick-able chocolate batter into the pan.

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Arugula Salad with Clementines and Maple Pepper Pecans

Bursting with color and flavor–bright citrus, ripe avocado, roasted pecans, and sherry vinaigrette, sweet, spicy, creamy, and crunch–you absolutely want this arugula salad with clementines and maple pepper pecans!

Arugula Salad with Clementines and Maple Pepper Pecans | Letty's Kitchen

As the weather gets hotter, we’re not much into turning the oven on for toasting a few nuts. No problem here–these caramelized crunchy peppery pecans are pan roasted, stovetop. Just stir the nuts around in a hot heavy-bottomed skillet with maple syrup, a bit of coconut oil, and plenty of freshly ground black pepper. They toast up beautifully!

While the nuts cool into their crunchiness, whisk up a light tangy-sweet dressing out of sherry vinegar, maple syrup, a titch of Dijon mustard, and extra virgin olive oil. The sherry vinegar’s robust almost-caramel toasted nut flavor accents the peppery arugula, sweet mandarins, and oh—those pecans!

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Amazing Spinach and Black Bean Enchiladas

Hold on to your sombrero! You are going to go crazy over these spinach and black bean enchiladas! Spinach, onion, jalapeño chile, black beans and lots of melty cheese, rolled up in soft corn tortillas, and covered in colorful rich sauce, this is winning Mexican food. ¡Olé!

Vertical pan of baked Spinach and Black Bean Enchiladas

 

The delicious combination of healthy ingredients and two authentic sauces–everything comes together in one beautiful casserole, this festive vegetarian recipe. Everyone who tastes these enchiladas gives them a big thumbs up.

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