This simple but delicious Asparagus and Mushrooms Stir Fry in a light, Chinese-style sauce is perfect as a 15-minute side dish with every meal.
What Makes This Asparagus Stir Fry So Good?
- Fast. Done in less than 30 minutes .
- Easy. A simple Stovetop recipe.
- Low Carb . Only 6 net carbs per serving.
- Vegetarian . A great meatless dish.
- Vegan . A filling Vegan main course.
- Delicious . Stirfry sauce that is packed with flavor.
You can even add a little chicken to this dish and you’ve got a whole meal. No matter how you decide to eat it, you’re sure to find it unbelievably tasty and easy!
Asparagus and Mushrooms Stir Fry | Keto Asparagus and Mushrooms
There are nights that I need to whip up something quick. The Instant Pot is fast, but sometimes I just want to pan fry some veggies, and that’s how I came up with this Asparagus and Mushrooms Stir Fry.
The vegetables don’t turn to mush and still hold all their vitamins and nutrients making this an excellent dinner or side dish for just about any night of the week.
How Do You Trim Asparagus?
You’re only going to use the tender parts of the asparagus for this Asparagus and Mushrooms recipe . To prepare the asparagus, hold a stalk in both hands and snap the end.
The stalk will auto- magically break at the tender point. That’s how you get tender-every-time asparagus! Also, you can speed up the process by doing this to multiple spears at the same time.
Ingredients You’ll Need
- Chicken Stock (or Vegetable Stock - Provides a savory, umami-rich base that keeps the stir fry moist and adds depth to the flavor. Using vegetable stock makes it vegetarian-friendly.
- Soy Sauce - Adds saltiness and that signature Asian-style umami, balancing the mild flavors of the vegetables.
- Sesame Oil - A finishing oil with a toasty, nutty aroma that deepens the overall flavor. It’s very aromatic, so a small amount goes a long way.
- Sambal Olek - Brings a touch of heat and tang, giving the stir fry a subtle spicy kick.
- Kosher Salt - Enhances and balances all the flavors, making the dish more vibrant.
- Splenda - Provides a touch of sweetness to balance the salty, savory, and spicy components without adding sugar.
- Xanthan Gum - Works as a thickener, giving the sauce a slightly glossy, clingy texture that coats the vegetables well.
- For the Vegetables
- Olive Oil - Used to sauté and sear the aromatics and vegetables, adding richness and helping achieve a slight char.
- Minced Ginger - Bright, citrusy, and slightly spicy, ginger adds warmth and freshness to the stir fry.
- Minced Garlic - Provides a pungent, savory aroma and deep flavor that pairs perfectly with mushrooms and asparagus.
- Asparagus - The star vegetable, offering a crisp-tender texture and fresh, grassy sweetness once stir-fried.
- Portabella Mushrooms - Add a meaty, umami-rich flavor and hearty texture that makes the dish more filling and savory.
- Sesame Seeds - Used as a garnish for crunch, visual appeal, and a subtle nutty flavor that complements the sesame oil.
How To Make This Asian Mushrooms and Asparagus Stir Fry Vegetarian
You can make this dish vegetarian by simply using vegetable stock in place of the chicken stock and by subbing the oyster sauce with a vegetarian oyster sauce.
So whether you’re looking for a quick and easy side dish or a vegetarian main dish, this Asparagus and Mushrooms Stir Fry is sure to impress. And this recipe is so incredibly simple to make that you might find yourself making this dish on a regular basis.
Make the sauce. Mix ingredients for sauce.
Sauté aromatics. Add the oil, garlic, ginger, and asparagus to the pan.
Partially cook. Cook the asparagus a little.
Combine. Add in mushrooms and sauce.
Garnish. Season with sesame seeds.
Serve and enjoy. Dig into your wonderful, easy asparagus and mushrooms!
Tips And Tricks
When it comes to making a flavorful asparagus and mushroom stir fry, the key is balancing textures and flavors while keeping the vegetables crisp and vibrant. Here are some tips to help you get it just right:
- Prep Before You Cook . Stir fries move quickly, so have all your ingredients chopped, measured, and ready to go before heating the pan.
- High Heat Is Your Friend . Cook over medium-high to high heat so the vegetables sear quickly, locking in flavor and preventing them from getting soggy.
- Don’t Overcook the Asparagus . Asparagus should be tender-crisp, not limp. Keep an eye on it and remove from heat as soon as it turns bright green.
Variations
One of the best things about an asparagus and mushroom stir fry is how versatile it is—you can easily adjust the ingredients and flavors to suit your preferences or dietary needs. Here are some tasty variations to try:
- Protein Boost - Add chicken, beef strips, shrimp, or tofu to make it a complete meal. Cook the protein first, set it aside, then return it to the pan when the vegetables are nearly done.
- Vegetarian/Vegan Swap - Use vegetable stock instead of chicken stock, and add plant-based proteins like tempeh or seitan for extra substance.
- Different Mushrooms - Swap portabella mushrooms for shiitake, cremini, or oyster mushrooms to bring out unique flavors and textures.
What Goes Well With Asparagus?
Asparagus actually pairs well with foods in both the sweet and salty food spectrum.
- Air Fried Salt and Pepper Shrimp
- Pecan Chicken Tenders
- Keto Chicken Tenders
- Instant Pot Salmon
This asparagus and mushrooms dish really is so simple and so good that you’re sure to throw it into regular rotation! Make sure you share it with your friends on Facebook and Pinterest to make again soon.
Keto Asparagus and Mushrooms Stir Fry
Ingredients
For the Sauce
- ▢ 1/2 cup ( 120 ml ) Chicken Stock , or vegetable stock for vegetarian
- ▢ 1 tablespoon Soy Sauce
- ▢ 1 tablespoon Sesame Oil
- ▢ 1/2 teaspoon Sambal Olek
- ▢ 1/2 teaspoon Kosher Salt
- ▢ 1 packet Splenda
- ▢ 1/4 teaspoon Xanthan Gum
For the Vegetables
- ▢ 1 tablespoon olive oil
- ▢ 1 tablespoon Minced Ginger
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 pound asparagus , woody ends snapped off
- ▢ 3 cups Portabella Mushrooms , each mushroom cut into 4 pieces
- ▢ 2 tablespoons Sesame Seeds , optional
Instructions
- In a small bowl, stir together chicken stock, soy sauce, sesame oil, sambal olek, salt, Splenda and xanthan gum. Set aside.
- Heat a 12-inch skillet and once it is hot, add in oil. To the hot oil, add ginger and garlic and stir to flavor the oil. Quickly add in asparagus and stir. Cover the skillet with a lid and cook for 1 minute.
- Remove the lid. If you have any fond at the bottom of the skillet, use about ¼ cup of water and deglaze the bottom of the pan.
- Add the mushrooms and stir to coat with the oil.
- Pour in the sauce, stir quickly, and cover immediately.
- Allow the vegetables to cook for 2 minutes. Then, sprinkle with sesame seeds, and serve.
Watch The Video
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
This simple but delicious Asparagus and Mushrooms Stir Fry in a light, Chinese-style sauce is perfect as a 15-minute side dish with every meal.
What Makes This Asparagus Stir Fry So Good?
- Fast. Done in less than 30 minutes .
- Easy. A simple Stovetop recipe.
- Low Carb . Only 6 net carbs per serving.
- Vegetarian . A great meatless dish.
- Vegan . A filling Vegan main course.
- Delicious . Stirfry sauce that is packed with flavor.
You can even add a little chicken to this dish and you’ve got a whole meal. No matter how you decide to eat it, you’re sure to find it unbelievably tasty and easy!
Asparagus and Mushrooms Stir Fry | Keto Asparagus and Mushrooms
There are nights that I need to whip up something quick. The Instant Pot is fast, but sometimes I just want to pan fry some veggies, and that’s how I came up with this Asparagus and Mushrooms Stir Fry.
The vegetables don’t turn to mush and still hold all their vitamins and nutrients making this an excellent dinner or side dish for just about any night of the week.
How Do You Trim Asparagus?
You’re only going to use the tender parts of the asparagus for this Asparagus and Mushrooms recipe . To prepare the asparagus, hold a stalk in both hands and snap the end.
The stalk will auto- magically break at the tender point. That’s how you get tender-every-time asparagus! Also, you can speed up the process by doing this to multiple spears at the same time.
Ingredients You’ll Need
- Chicken Stock (or Vegetable Stock - Provides a savory, umami-rich base that keeps the stir fry moist and adds depth to the flavor. Using vegetable stock makes it vegetarian-friendly.
- Soy Sauce - Adds saltiness and that signature Asian-style umami, balancing the mild flavors of the vegetables.
- Sesame Oil - A finishing oil with a toasty, nutty aroma that deepens the overall flavor. It’s very aromatic, so a small amount goes a long way.
- Sambal Olek - Brings a touch of heat and tang, giving the stir fry a subtle spicy kick.
- Kosher Salt - Enhances and balances all the flavors, making the dish more vibrant.
- Splenda - Provides a touch of sweetness to balance the salty, savory, and spicy components without adding sugar.
- Xanthan Gum - Works as a thickener, giving the sauce a slightly glossy, clingy texture that coats the vegetables well.
- For the Vegetables
- Olive Oil - Used to sauté and sear the aromatics and vegetables, adding richness and helping achieve a slight char.
- Minced Ginger - Bright, citrusy, and slightly spicy, ginger adds warmth and freshness to the stir fry.
- Minced Garlic - Provides a pungent, savory aroma and deep flavor that pairs perfectly with mushrooms and asparagus.
- Asparagus - The star vegetable, offering a crisp-tender texture and fresh, grassy sweetness once stir-fried.
- Portabella Mushrooms - Add a meaty, umami-rich flavor and hearty texture that makes the dish more filling and savory.
- Sesame Seeds - Used as a garnish for crunch, visual appeal, and a subtle nutty flavor that complements the sesame oil.
How To Make This Asian Mushrooms and Asparagus Stir Fry Vegetarian
You can make this dish vegetarian by simply using vegetable stock in place of the chicken stock and by subbing the oyster sauce with a vegetarian oyster sauce.
So whether you’re looking for a quick and easy side dish or a vegetarian main dish, this Asparagus and Mushrooms Stir Fry is sure to impress. And this recipe is so incredibly simple to make that you might find yourself making this dish on a regular basis.
Make the sauce. Mix ingredients for sauce.
Sauté aromatics. Add the oil, garlic, ginger, and asparagus to the pan.
Partially cook. Cook the asparagus a little.
Combine. Add in mushrooms and sauce.
Garnish. Season with sesame seeds.
Serve and enjoy. Dig into your wonderful, easy asparagus and mushrooms!
Tips And Tricks
When it comes to making a flavorful asparagus and mushroom stir fry, the key is balancing textures and flavors while keeping the vegetables crisp and vibrant. Here are some tips to help you get it just right:
- Prep Before You Cook . Stir fries move quickly, so have all your ingredients chopped, measured, and ready to go before heating the pan.
- High Heat Is Your Friend . Cook over medium-high to high heat so the vegetables sear quickly, locking in flavor and preventing them from getting soggy.
- Don’t Overcook the Asparagus . Asparagus should be tender-crisp, not limp. Keep an eye on it and remove from heat as soon as it turns bright green.
Variations
One of the best things about an asparagus and mushroom stir fry is how versatile it is—you can easily adjust the ingredients and flavors to suit your preferences or dietary needs. Here are some tasty variations to try:
- Protein Boost - Add chicken, beef strips, shrimp, or tofu to make it a complete meal. Cook the protein first, set it aside, then return it to the pan when the vegetables are nearly done.
- Vegetarian/Vegan Swap - Use vegetable stock instead of chicken stock, and add plant-based proteins like tempeh or seitan for extra substance.
- Different Mushrooms - Swap portabella mushrooms for shiitake, cremini, or oyster mushrooms to bring out unique flavors and textures.
What Goes Well With Asparagus?
Asparagus actually pairs well with foods in both the sweet and salty food spectrum.
- Air Fried Salt and Pepper Shrimp
- Pecan Chicken Tenders
- Keto Chicken Tenders
- Instant Pot Salmon
This asparagus and mushrooms dish really is so simple and so good that you’re sure to throw it into regular rotation! Make sure you share it with your friends on Facebook and Pinterest to make again soon.
Keto Asparagus and Mushrooms Stir Fry
Ingredients
For the Sauce
- ▢ 1/2 cup ( 120 ml ) Chicken Stock , or vegetable stock for vegetarian
- ▢ 1 tablespoon Soy Sauce
- ▢ 1 tablespoon Sesame Oil
- ▢ 1/2 teaspoon Sambal Olek
- ▢ 1/2 teaspoon Kosher Salt
- ▢ 1 packet Splenda
- ▢ 1/4 teaspoon Xanthan Gum
For the Vegetables
- ▢ 1 tablespoon olive oil
- ▢ 1 tablespoon Minced Ginger
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 pound asparagus , woody ends snapped off
- ▢ 3 cups Portabella Mushrooms , each mushroom cut into 4 pieces
- ▢ 2 tablespoons Sesame Seeds , optional
Instructions
- In a small bowl, stir together chicken stock, soy sauce, sesame oil, sambal olek, salt, Splenda and xanthan gum. Set aside.
- Heat a 12-inch skillet and once it is hot, add in oil. To the hot oil, add ginger and garlic and stir to flavor the oil. Quickly add in asparagus and stir. Cover the skillet with a lid and cook for 1 minute.
- Remove the lid. If you have any fond at the bottom of the skillet, use about ¼ cup of water and deglaze the bottom of the pan.
- Add the mushrooms and stir to coat with the oil.
- Pour in the sauce, stir quickly, and cover immediately.
- Allow the vegetables to cook for 2 minutes. Then, sprinkle with sesame seeds, and serve.
Watch The Video
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Keto Asparagus and Mushrooms Stir Fry
Ingredients
For the Sauce
- 1/2 cup Chicken Stock or vegetable stock for vegetarian
- 1 tablespoon Soy Sauce
- 1 tablespoon Sesame Oil
- 1/2 teaspoon Sambal Olek
- 1/2 teaspoon Kosher Salt
- 1 packet Splenda
- 1/4 teaspoon Xanthan Gum
For the Vegetables
- 1 tablespoon olive oil
- 1 tablespoon Minced Ginger
- 1 tablespoon Minced Garlic
- 1 pound asparagus woody ends snapped off
- 3 cups Portabella Mushrooms each mushroom cut into 4 pieces
- 2 tablespoons Sesame Seeds optional
Instructions
- In a small bowl, stir together chicken stock, soy sauce, sesame oil, sambal olek, salt, Splenda and xanthan gum. Set aside.
- Heat a 12-inch skillet and once it is hot, add in oil. To the hot oil, add ginger and garlic and stir to flavor the oil. Quickly add in asparagus and stir. Cover the skillet with a lid and cook for 1 minute.
- Remove the lid. If you have any fond at the bottom of the skillet, use about ¼ cup of water and deglaze the bottom of the pan.
- Add the mushrooms and stir to coat with the oil.
- Pour in the sauce, stir quickly, and cover immediately.
- Allow the vegetables to cook for 2 minutes. Then, sprinkle with sesame seeds, and serve.
Keto Asparagus and Mushrooms Stir Fry https://twosleevers.com/asparagus-mushrooms-stir-fry/
This Instant Pot Pinto Beans recipe will quite possibly be the best Mexican beans you’ve ever had. It’s super easy to make in your Instant Pot, and it tastes so very good!
What Makes These The Perfect Pinto Beans
Prepare to have your mind absolutely blown over the tastes of these Instant Pot Pinto Beans. I don’t know exactly what to call this pinto beans recipe because they don’t taste like traditional beans in most Mexican restaurants—but can I just say, I think they taste BETTER ?
But they are most definitely Mexican-inspired beans, so here’s a delicious Mexican pinto beans dish in a red sauce that you’re sure to fall in love with.
Note that this is more like a bean side dish, the consistency of baked beans , and not necessarily a bean soup. If you want to make bean soup from your dry pinto beans, you will need to add more water than this recipe calls for.
You can use this black bean soup recipe as a guide for how to do that.
This Instant Pot Pinto Beans recipe is so very flavorful. From the delicious pinto beans and smoked sausage to the and Mexican red chili powder and tomatoes, every single bite of this Mexican beans recipe is bursting with unbelievably tasty goodness.
These Instant Pot Pinto Beans make the perfect side dish for a Mexican dinner or just serve them over a bed of rice to make it a complete meal . And if you’d like to make this recipe vegetarian or vegan-friendly , simply omit the smoked sausage and queso for a filling and veggie dish that’s protein-rich .
Not only is this Pressure Cooker Pinto Beans dish delicious, but it’s crazy easy to make as well. It’s one of those simple pour and cook recipes that you’ll find yourself coming back to again and again.
Just throw all the ingredients in the Instant Pot and let the pressure cooker do all the work for you. While I listed an instant pot pressure cooker in this post, you can use any type of electric pressure cooker to make this pinto bean soup or side dish.
Can You Cook Dried Beans In The Instant Pot?
You most certainly can cook dried pinto beans in the Instant Pot. But although you can cook them from dry, I highly recommend soaking them overnight.
By soaking dry pinto beans, you will get a more consistently cooked bean, and this is true not just in case of a pinto bean, but really any other dry beans you want to make.
I wrote a long post on cooking beans in the pressure cooker that you might find interesting.
Do I need to soak beans before cooking them in a pressure cooker?
Okay, so here’s the deal. You don’t NEED to soak the dry beans before cooking them in the Pressure Cooker. However, there are a few reasons why you may WANT to soak them first.
- Faster Cook Time. First of all, soaking the dried beans makes them cook easier and more efficiently. Soaked beans take about 10 minutes less of cooking time.
- Easier to Digest. Secondly, and more importantly, in my opinion, is that soaking the dried beans makes them easier to digest. Easier digestion means less…um…embarrassing bean after-effects if you catch my drift.
Ingredients You’ll Need
- 1 cup Dried Pinto Beans, soaked overnight - The star of the dish, these beans provide a creamy texture and earthy flavor once cooked. Soaking them overnight shortens cooking time and ensures even tenderness.
- 1.5 cups Water - Provides the necessary liquid for pressure cooking, allowing the beans to absorb moisture and cook evenly without drying out.
- 2 teaspoons Ground Cumin - Adds a warm, earthy, and slightly smoky flavor that’s essential in Mexican-inspired bean dishes.
- 1 tablespoon Mexican Red Chili Powder - Contributes a deep red color and mild, smoky heat to the beans, enhancing their flavor without overpowering them.
- 1.5–2 teaspoons Salt - Brings out the natural flavor of the beans and balances the spices. The amount can be adjusted to taste after cooking.
- 2 tablespoons Oil - Helps sauté the aromatics (onion and garlic) for depth of flavor and prevents the beans from sticking during cooking.
- 14 ounces Canned Tomatoes - Adds tanginess, color, and moisture, while helping create a flavorful base for the beans.
- 2 tablespoons Tomato Paste - Deepens the tomato flavor and thickens the sauce, giving the beans a rich, hearty consistency.
- 1 small Onion - Provides sweetness and aromatic depth that forms the base flavor for the beans.
- 3 cloves Garlic - Adds bold, savory notes that complement the cumin and chili powder, enhancing the overall flavor.
- 1/4 pound Smoked Sausages - Adds smoky, savory richness and protein, infusing the beans with extra flavor during pressure cooking.
- 1/4 cup Pickled Jalapeño Slices - Adds tangy heat and brightness that balances the richness of the beans.
- 1/2 cup Cilantro - Provides a fresh, herbaceous finish that lightens up the dish.
- Queso Fresco - Adds a creamy, salty contrast that complements the spiced beans beautifully.
How To Make Instant Pot Pinto Beans
- Add ingredients. Place all ingredients (don’t skimp on the onion and garlic) into the Instant Pot pressure cooker. No need to saute the sausages. Close the lid.
- Cook. Press PRESSURE COOK and cook on HIGH PRESSURE for 30 minutes. Allow pressure to release naturally for 10 minutes and then release all remaining pressure.
- Stir and serve. Stir in jalapeno and cilantro and serve. If you prefer bacon, add cooked bacon to this step to ensure doneness. Top each serving with crumbled queso if using, and serve.
Tips And Tricks
Making Instant Pot Pinto Beans is simple, but a few helpful tricks can take them from good to absolutely delicious. Here are some tips and tricks to ensure perfect flavor and texture every time:
- Soak your beans . Even though the Instant Pot can cook unsoaked beans, soaking them overnight helps them cook more evenly and reduces cooking time.
- Sauté aromatics first . Use the Instant Pot’s sauté function to cook the onion, garlic, and spices in oil before adding the beans. This step enhances the flavor base.
- Natural pressure release . Allow the Instant Pot to release pressure naturally for at least 10–15 minutes before opening. This helps the beans finish cooking gently and evenly.
Variations
There are plenty of fun and flavorful ways to customize Instant Pot Pinto Beans to match your taste preferences or dietary needs. Here are some delicious variations to try:
- Serve with rice after cooking Instant Pot beans for a complete meal.
- Do NOT substitute cayenne for the Mexican Red Chili Powder . They are very much different and it won’t turn out anything like it should.
- Vegetarian Pinto Beans. Omit the chorizo and the queso fresco to make this recipe both vegetarian and vegan-friendly .
- Variations . For additional flavor in this bean recipe, add things such as diced tomatoes, bell pepper, onion, jalapeno, garlic, bacon, taco seasoning, bay leaf, or chopped cilantro.
- Thick bean soup . For thicker Mexican pinto beans, remove 2/3 of the beans and use an immersion blender on the remaining 1/3. Then stir in the remaining unblended beans to the pot. Don’t blend them all unless you want pinto bean soup.
- Use chicken broth or vegetable broth instead of water to add even more flavor to your Instant Pot recipe.
- If you’re short on time, you can use cooked pinto beans or canned beans for this, but you will need to adjust the cooking time on your pressure cooker to 10 minutes with a 5-minute natural release.
- Throw in a ham hock while cooking to kick the flavor up a notch or two.
- Make refried beans. You can easily modify this recipe to be similar to my Instant Pot Refried Beans recipe.
- If you don’t have garlic cloves on hand, you can always sub garlic powder in a pinch.
What To Serve With Instant Pot Pinto Beans
Instant Pot pinto beans are incredibly versatile and pair beautifully with a variety of dishes, whether you’re serving them as a main or a hearty side. Here are some delicious ideas for what to serve with them:
- Slow Cooker Chipotle Chicken
- Tacos De Alambre
- Stuffed Poblano Peppers
How Long Do They Last?
When stored in an air-tight container, Instant Pot Pinto Beans can last up to 5 days in the refrigerator to use in various ways for tasty leftovers.
The longer they are stored after cooking, the softer and creamier they will become.
Can You Freeze Them?
Yes, you can absolutely freeze Instant Pot pinto beans, and they freeze beautifully for future meals.
Once the beans have completely cooled, transfer them, along with some of their cooking liquid, to airtight containers or freezer-safe bags. The liquid helps keep the beans moist and prevents them from drying out when reheated.
Label and date the containers, then store them in the freezer for up to 3 months.
When you’re ready to use them, simply thaw overnight in the refrigerator or warm them directly from frozen in a saucepan or microwave.
More Great Mexican Recipes
- Instant Pot Tamale Pie – All of the taste of tamales but done in under an hour.
- Instant Pot Beef Barbacoa – Make this deliciously tender barbacoa recipe quickly in your Instant Pot.
- Low Carb Stuffed Poblano Peppers – Delicious, low carb, and take under 30 minutes to make.
- Pork Chile Verde – A delicious meld of ingredients for a quick, savory dinner.
- Poblano Chicken Soup – Absolutely bursting with flavor without being spicy.
- Flank Steak Fajitas – Super easy to make and oh-so-delicious!
- Air Fried Tomatillo Salsa – Plenty of heat and flavor to go with any meal.
- Air Fryer Chile Rellenos – The best, easiest, tastiest air fryer Chile Rellenos you’ve never had!
- Corn Eloté – Sweet, savory, and delicious.
- Air Fryer Southwestern Roasted Corn – Perfectly sweet, tangy, and spicy.
- Arroz Pina Colada – A simple, one step dessert recipe.
- Instant Pot Chicken Tacos - Delicious shredded chicken tacos in just 30 minutes.
Instant Pot Pinto Beans | Pinto Beans Recipe With Pork
Equipment
- Instant Pot
Ingredients
- ▢ 1 cup dried pinto beans , soaked overnight
- ▢ 1.5 cups Water
- ▢ 2 teaspoons Ground Cumin
- ▢ 1 tablespoon Mexican Red Chili Powder , NOT cayenne
- ▢ 1.5-2 teaspoons Kosher Salt
- ▢ 2 tablespoons Oil
- ▢ 14 ounces Canned Tomatoes
- ▢ 2 tablespoons Tomato Paste
- ▢ 1 small Onion , chopped
- ▢ 3 cloves Garlic
- ▢ 1/4 pound smoked sausages
For Garnishing
- ▢ 1/4 cup Pickled Jalapeno Slices
- ▢ 1/2 cup Cilantro , chopped
- ▢ queso fresco , optional
Instructions
Place all ingredients into the Instant Pot . Close the lid.
Press PRESSURE COOK and cook on HIGH PRESSURE for 30 minutes. Allow pressure to release naturally for 10 minutes and then release all remaining pressure.
Stir in jalapenos and cilantro and serve. Top each serving with crumbled queso if using, and serve.
Serve with rice after cooking Instant Pot beans for a complete meal.
Do NOT substitute cayenne for the Mexican Red Chili Powder . They are very much different and it won’t turn out anything like it should.
Vegetarian Pinto Beans. Omit the chorizo and the queso fresco to make this recipe both vegetarian and vegan-friendly .
Variations . For additional flavor in this bean recipe, add things such as diced tomatoes, bell pepper, onion, jalapeno, garlic, bacon, taco seasoning, bay leaf, or chopped cilantro.
Thick bean soup . For thicker Mexican pinto beans, remove 2/3 of the beans and use an immersion blender on the remaining 1/3. Then stir in the remaining unblended beans to the pot. Don’t blend them all unless you want pinto bean soup.
Use chicken broth or vegetable broth instead of water to add even more flavor to your Instant Pot recipe.
If you’re short on time, you can use cooked pinto beans or canned beans for this, but you will need to adjust the cooking time on your pressure cooker to 10 minutes with a 5-minute natural release.
Throw in a ham hock while cooking to kick the flavor up a notch or two.
Make refried beans. You can easily modify this recipe to be similar to my Instant Pot Refried Beans recipe.
If you don’t have garlic cloves on hand, you can always sub garlic powder in a pinch.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
