Instant Pot Pinto Beans with Ground Beef
This Instant Pot Pinto Beans with Ground Beef is hearty, flavorful, and ready in under an hour. A comforting one-pot meal perfect for any night of the week!
Equipment
- Instant Pot
- Cutting Board
- Chef’s knife
- Measuring Spoons
- Wooden Spoon
- Serving bowls
Ingredients
- 2 cans pinto beans 15 oz. each, pre-cooked, drained and rinsed
- 2 T olive oil for sautéing
- 2 lbs. ground beef adds heartiness
- 2 tsp. Spike seasoning a blend of spices for flavor
- 1 onion chopped
- 1 T minced garlic for aromatic flavor
- 1 T dried Mexican oregano classic seasoning
- 1 T ground cumin adds warmth and earthiness
- 1 T dried cilantro optional, for a hint of freshness
- 4 cups chicken broth for a savory base
- 2 T tomato paste to thicken and enrich
- 1 can petite diced tomatoes 14.5 oz., for acidity and texture
- 0.5 cup sliced green onions for garnish
- 1 cup chopped fresh cilantro for brightness
- 2 T fresh squeezed lime juice to finish with zest
- Salt and fresh-ground pepper to taste
- Diced avocado optional, for creaminess when serving
Instructions
- Begin by setting your Instant Pot to the "Sauté" function. Once it’s hot, pour in the olive oil. Add the chopped onion and cook for about 3-5 minutes, until the onion becomes translucent. Stir in the minced garlic and cook for an additional 30 seconds, allowing the garlic to become fragrant.
- Next, add the ground beef to the pot. Break it up with a wooden spoon and cook until browned, about 5-7 minutes. Drain any excess fat if necessary. Stir in the Spike seasoning, dried Mexican oregano, ground cumin, and dried cilantro (if using), mixing well to coat the meat evenly with spices.
- Add the drained and rinsed pinto beans, chicken broth, tomato paste, and petite diced tomatoes into the pot. Stir everything together, scraping the bottom of the pot to prevent sticking.
- Seal the Instant Pot lid and set it to "Manual" or "Pressure Cook" on high for 15 minutes. Once complete, allow the pressure to naturally release for 10 minutes before performing a quick release for any remaining pressure.
- Carefully remove the lid. Stir in the fresh lime juice and season with salt and fresh-ground pepper to taste. Serve hot, garnished with sliced green onions and chopped fresh cilantro. Optionally, add diced avocado on the side for extra creaminess.
Notes
- Leftovers keep well in the refrigerator for up to 4 days; reheat gently with added broth if needed.
- Freeze leftovers in airtight containers for up to 3 months and thaw overnight before reheating.
- For a vegetarian version, substitute ground beef with mushrooms or lentils and use vegetable broth.
- Add diced jalapeños or cayenne pepper during cooking for a spicy kick.
- Serve with warm tortillas, cornbread, or rice to complement the meal.