So I happen to be a vegetarian in a family of Mexican food fantatics. That means I tend to eat a lot of beans as a substitute for chicken or beef in tacos and enchiladas and nachos and all the other delicious foods my family loves. I have been cooking up beans in the instant pot lately and it is so quick and easy, I thought I’d share my favorite recipe with you.
This recipe makes a huge batch of pinto beans that you can pop into the freezer for those nights when tacos or enchiladas or nachos are on the menu. I love to add cheese, tomatoes, guacamole and sour cream for a super quick bean dip that is amazing.
Everything goes right into the Instant Pot- so you shouldn’t have a zillion dishes to wash and thank goodness no hot stove to slave over. Plus this doesn’t require tons of planning as you can pretty much have this done in just an hour.
Ready? Here goes: