Instant Pot Smoky Pinto Beans with Bacon

Nothing hits the spot on a cool, cloudy day like a bowl of beans and bacon. I love using my Instant Pot for recipes like this, because it’s minimal effort with an abundance of flavor. I don’t have to worry about soaking the beans overnight either! One batch of this will make enough leftovers to last for up to a week a few days a couple days!

instant pot smoky pinto beans with bacon

Nothing hits the spot on a cool, cloudy day like a bowl of beans and rice. I love using my Instant Pot for recipes like this, because it’s minimal effort with an abundance of flavor. I don’t have to worry about soaking the beans overnight either! One batch of this will make enough leftovers to last for up to a week a few days a couple days!
5 from 1 vote
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American
Keyword: bacon, beans, instantpot
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 8
Calories: 376kcal
Author: Host
Cost: $10

Equipment

  • Instant Pot
  • Cutting Board

Ingredients

  • 5 slices Thick Cut Bacon cut into 1- inch pieces
  • 1 cup frozen chopped onion
  • 1/2 cup frozen chopped green pepper
  • 2 cloves garlic minced
  • 15 oz can tomato sauce
  • 1/2 tsp smoked paprika
  • 2 tsp salt
  • 1 tsp sugar
  • 1/4 tsp crushed red pepper flakes
  • 1 Tbsp Roasted Chicken Better than Bouillon
  • 3 cups dried pinto beans
  • 6 cups water
  • 1 bay leaf

Instructions

  • Set Instant Pot to "Saute" setting and render fat from the bacon. After about 5-7 minutes, the bacon should be browned and crispy. Remove the bacon from the pot and set aside on some paper towel.
  • Add frozen onion and green pepper to the Instant Pot and let saute in the bacon fat until softened. About 4-5 minutes. Once the vegetables are softened, add the minced garlic and stir until aromatic. This will only take about 30-60 seconds.
  • Add the tomato sauce, smoked paprika, salt, sugar, crushed red pepper flakes, and Better than Bouillon. Stir.
  • Add the dried pinto beans and stir into the tomato sauce mixture. Add 6 cups of water and bay leaf.
  • Cover the Instant Pot and put on "Manual" setting for 60 minutes. After the 60 minutes, let the instant pot come to pressure naturally (about 20-25 minutes). Stir and season to taste. Serve over rice or with skillet cornbread.

Nutrition

Calories: 376kcal | Carbohydrates: 50.6g | Protein: 23.5g | Fat: 9g | Saturated Fat: 2.8g | Cholesterol: 21mg | Sodium: 1326mg | Potassium: 1319mg | Fiber: 12.5g | Sugar: 4.7g | Calcium: 103mg | Iron: 5mg

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