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Instant Pot Tex-Mex Bean Medley

It's so easy to meal prep this easy bean side dish made entirely from pantry staples. Beans are a great way to add more protein, fiber and other important nutrients to your diet.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Natural Release 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound bouillon paste Better Than Bouillon, or other chicken bouillon
  • 1 tbsp vegetable bouillon paste like Better Than Bouillon, or substitute chicken bouillon
  • 1 10 oz can diced tomatoes with green chiles like Rotel
  • 1 teaspoon ground cumin
  • 2 teaspoons dried garlic powder
  • 2 teaspoons dried onion powder
  • 2 teaspoons dried cilantro or can sub dried parsley
  • 0.5 teaspoon dried red chili flakes
  • 3 cups water

Equipment

  • 6-quart Instant Pot

Method
 

  1. Rinse and sort through your dried beans, removing any debris or stones. Place beans in 6-quart Instant Pot.
  2. Add vegetable bouillon paste, tomatoes, cumin, garlic powder, onion powder, dried cilantro, dried red chili flakes and water to pot, and stir to combine.
  3. Cover and seal the Instant Pot. Cook on HIGH pressure for 45 minutes. When the timer goes off, allow the steam to release naturally for 15 additional minutes. Remove the lid.
  4. May be stored in refrigerator for 4 to 5 days. Or, let beans cool completely, drain off most juices, and store in zip-top freezer bags in freezer for up to 4 months.

Notes

1 pound (2 cups) of most any type bean along with 3 cups of water (and desired spices) can be pressure cooked tender in about 35 to 45 minutes, with a natural pressure release afterward.
Try to keep your bean mix to similar sized beans so they cook evenly. Larger beans like kidney beans pair well together, while smaller beans like black beans and navy beans work great as a combo.
Use these beans as a warm side dish, served cold on salads, mixed in egg scrambles and breakfast tacos, mashed up and refried, and in various recipes that use beans.
May be stored in refrigerator for 4 to 5 days. Or, let beans cool completely, drain off most juices, and store in zip-top freezer bags in freezer for up to 4 months.