I was gifted an Instant Pot for Christmas and I have been playing around with it quite a bit. So far, it has produced excellent eggs for pickling and awesome Pork n' Sauerkraut. A litmus test of mine for this Instant Pot was to make beans without soaking. I must say, these came out pretty good. Since my wife and I tend to eat beans for a meal, I had a double recipe but I was unsure if it would all fit, so I ended up doing these pinto beans in two batches.
Instant Pot Pintos
1lb. dried Pinto beans, rinsed
1/2lb. of bacon, diced
1 qt. chicken stock
1 large onion
1 poblano pepper, roasted and diced with skins removed
1 jalapeno, roasted and diced with skins removed
4 roma tomatoes (didn't have on hand so I subbed one can of fire roasted garlic tomatoes)
5 garlic cloves, chopped
2tsp. ancho chile powder
1tsp. cumin
2 bay leaves.
First, onions and peppers were charred and pepper skins were removed. If I had tomatoes on hand I would have roasted them at this step:
Place Instant Pot on saute. Once IP says "hot" saute bacon until crispy
Once bacon is crispy, add onions and pepper and cook until softened, about 5 minutes. Be sure to scrape any browned bits from the bottom. (You will get the burn notice on the IP, and it won't pressurize). Once onions and peppers are soft, add chopped garlic and cook 1 to 2 minutes, be careful not to burn.
Add tomatoes and lightly cook.
Next, add 1lb. dried pinto beans, chicken stock, bay leaves and spices. Seal IP pot and set your timer for 70 minutes. Once timer is up, natural release for 20 minutes and then open valve to remove any remaining pressure. Mix contents of pot and mash a few beans with a slotted spoon if a thicker texture is desired.
Just before the lid goes on.
Done! My wife complained this batch was too hot. So on the second batch I used two poblano peppers and omitted the jalapeno. She liked that much better. Since this was kind of an experiment, next time I could definitely make the doubled recipe in one shot. My IP is 8 QT. But overall, I'm very happy with how they came out. Definitely a time saver considering I soak my beans overnight.
Bonus----I pulled a turkey roast out of the freezer earlier in the week. It was rubbed with Rudy's BBQ rub and all ready to go. I planned on smoking it and using the meat for a leafy salad and then the leftovers for turkey salad sandwiches for my work lunch. I ended up getting a cold and feeling pretty lousy....so I just wasn't up to being outside and setting up the smoker. So I tried using the IP for the turkey roast. I must say I was impressed.
This little bird was ready for the smoker.
The cold bug hit and I wasn't feeling up to being outside, especially since it was rainy and damp. I placed the turkey roast on the trivet and placed in the IP. Poured 1 cup of water in the bottom.
I set the turkey for 25 minutes and then did a natural release of 15 minutes. When I probed the breast, the internal temperature was 145F, so I sealed the pot back up and set the timer for 5 minutes followed by another 15 minute natural release. It was cooked perfectly after that. Temps ranged from 165-170F. After I pulled it out of the IP, I hit it with the blow torch to crisp up some of the skin that was on the outside. Next time, I'll just set the timer for 30 minutes and go from there.
Here it is sliced, I forgot to take a picture before I put it in the Tupperware container. Dinner will be cubed turkey breast over leafy greens, dried craisins, blue cheese crumbles, smoked maple pecans and a Dijon vinaigrette. Remaining leftovers will be turkey salad (Turkey, mayo, pickle, black pepper) on a ciabatta roll.
Thanks for looking,
Joe
Instant Pot Pintos
1lb. dried Pinto beans, rinsed
1/2lb. of bacon, diced
1 qt. chicken stock
1 large onion
1 poblano pepper, roasted and diced with skins removed
1 jalapeno, roasted and diced with skins removed
4 roma tomatoes (didn't have on hand so I subbed one can of fire roasted garlic tomatoes)
5 garlic cloves, chopped
2tsp. ancho chile powder
1tsp. cumin
2 bay leaves.
First, onions and peppers were charred and pepper skins were removed. If I had tomatoes on hand I would have roasted them at this step:
Place Instant Pot on saute. Once IP says "hot" saute bacon until crispy
Once bacon is crispy, add onions and pepper and cook until softened, about 5 minutes. Be sure to scrape any browned bits from the bottom. (You will get the burn notice on the IP, and it won't pressurize). Once onions and peppers are soft, add chopped garlic and cook 1 to 2 minutes, be careful not to burn.
Add tomatoes and lightly cook.
Next, add 1lb. dried pinto beans, chicken stock, bay leaves and spices. Seal IP pot and set your timer for 70 minutes. Once timer is up, natural release for 20 minutes and then open valve to remove any remaining pressure. Mix contents of pot and mash a few beans with a slotted spoon if a thicker texture is desired.
Just before the lid goes on.
Done! My wife complained this batch was too hot. So on the second batch I used two poblano peppers and omitted the jalapeno. She liked that much better. Since this was kind of an experiment, next time I could definitely make the doubled recipe in one shot. My IP is 8 QT. But overall, I'm very happy with how they came out. Definitely a time saver considering I soak my beans overnight.
Bonus----I pulled a turkey roast out of the freezer earlier in the week. It was rubbed with Rudy's BBQ rub and all ready to go. I planned on smoking it and using the meat for a leafy salad and then the leftovers for turkey salad sandwiches for my work lunch. I ended up getting a cold and feeling pretty lousy....so I just wasn't up to being outside and setting up the smoker. So I tried using the IP for the turkey roast. I must say I was impressed.
This little bird was ready for the smoker.
The cold bug hit and I wasn't feeling up to being outside, especially since it was rainy and damp. I placed the turkey roast on the trivet and placed in the IP. Poured 1 cup of water in the bottom.
I set the turkey for 25 minutes and then did a natural release of 15 minutes. When I probed the breast, the internal temperature was 145F, so I sealed the pot back up and set the timer for 5 minutes followed by another 15 minute natural release. It was cooked perfectly after that. Temps ranged from 165-170F. After I pulled it out of the IP, I hit it with the blow torch to crisp up some of the skin that was on the outside. Next time, I'll just set the timer for 30 minutes and go from there.
Here it is sliced, I forgot to take a picture before I put it in the Tupperware container. Dinner will be cubed turkey breast over leafy greens, dried craisins, blue cheese crumbles, smoked maple pecans and a Dijon vinaigrette. Remaining leftovers will be turkey salad (Turkey, mayo, pickle, black pepper) on a ciabatta roll.
Thanks for looking,
Joe