Soaked & Pressure-Cooked Pinto Beans

These soaked and pressure-cooked pinto beans are a budget-friendly, fiber-packed staple that support gut and brain health—simple to prepare, full of earthy flavor, and endlessly versatile for meals throughout the week.

Ingredients

Instructions

1. Overnight soak: Rinse beans thoroughly. Cover with at least 3 inches of water in a large bowl. Soak 8–12 hours, then drain and rinse well.
2. Add soaked, rinsed beans to your pressure cooker. Add 6 cups water (1:3 bean-to-water ratio) and a bay leaf. Do not add salt yet — it can make skins tough.
3. Lock lid and set valve to sealing. Pressure Cook Time: High pressure for 7 (firmer beans)–9 minutes (more tender).
4. Natural Release for 10–15 minutes, then quick release any remaining pressure.
5. Drain beans if needed.
6. Stir in 1 tsp salt, or to taste.

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