Ingredients
- 1 pound bag of dried pinto beans
- 2 pounds thick cut bacon cut into 2" pieces
- 6 cups of water
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons of Cholula hot sauce.
Instructions
- With your IP on sauté, cook your bacon until it's nice and crispy. Drain half the grease out of your IP when done.
- Add in your dried beans, water, and all other seasonings.
- Set to manual high pressure for 38 minutes.
- When done, let it NATURALLY release pressure. It should take about 22-26 minutes for this to happen (depending on elevation).
- Take the lid off and allow to set for about 10 minutes before serving over some amazing jasmine rice!
- Done and serve!
Nutrition
Notes
Serving Suggestions
- Over jasmine rice. My go-to move and the most classic serving. Spoon a generous ladle of beans and broth over a bowl of fluffy jasmine rice, top with the reserved crispy bacon bits, and call it done. Simple, filling, and deeply satisfying.
- With cornbread. A thick slice of my Cheddar Jalapeño Cornbread dunked into that smoky pot liquor is one of my favorite things to eat. Serve it in a wide shallow bowl so there is room for the bread.
- As a Tex-Mex bowl spread. Set out bowls of rice, the pinto beans, shredded cheese, sour cream, pico, and avocado and let everyone build their own bowl. Great for casual entertaining with minimal effort.
- As a potluck pot. Keep the Instant Pot plugged in and set to Keep Warm and bring the whole pot to a gathering. Set out toppings and let people serve themselves. It always gets the most compliments on the table.
