This healthy instant pot frijoles de la olla (Mexican beans) tastes just as delicious as the traditional stovetop version. These Mexican beans are vegetarian and cooked in the instant pot, it cuts the time in half.
Instant Pot Frijoles De La Olla
Ingredients
- 1/2 onion
- 2 garlic cloves
- 3 cups of pinto beans
- Queso Fresco (optional)
- Serrano (optional)
Instructions
Soak 3 cups of pinto beans in a large bowl for 30 minutes.
Chop 1 large onion in 2/3 and peel 2 cloves of garlic.
Rinse the beans and add them to the instant pot. Add water halfway up.
Add the onion, 2 cloves of garlic, and salt to taste into your instant pot. I used about 4 tbsp.
Set your instant pot to Beans/chili and change the time to 1 hour and 25 minutes. Let the pot steam out before fully opening after it beeps.
Serve in a bowl, top with queso fresco and Mexican sour cream, and enjoy!
Traditionally frijoles de la olla are cooked with lard, but I chose to make these vegetarian and of course, healthy. You can also use black beans instead of pinto beans, it’s really up to you. I like to save these in the freezer and pull them out as needed. You can refry them or eat them as I did. Check out other easy recipes here!
Frijoles de la olla (Mexican Beans)
Equipment
- Pressure cooker/ instant pot
Ingredients
- 12 onion
- 2 garlic cloves
- 3 cups uncooked pinto beans
- Queso fresco optional
- Serrano pepper optional
- Salt
- pepper
- water
Instructions
- Soak 3 cups of pinto beans in a large bowl for 30 minutes.
- Chop 1 large onion in 2/3 and peel 2 cloves of garlic.
- Rinse the beans and add them to the instant pot. Add water to about half way.
- Add the onion, 2 cloves of garlic, and salt to taste into your instant pot. I used about 4 tbsp.
- Set your instant pot to Beans/chili and change the time to 1 hour and 25 minutes. Let the pot steam out before fully opening after it beeps.
- After the whistle blows, check to ensure they are fully cooked. they should be tender. Serve in a bowl, top with queso fresco and Mexican sour cream, and enjoy!
