Pressure Cooker Ranch Style Beans
Dive into the bold, smoky flavors of Pressure Cooker Ranch Style Beans, a hearty and satisfying dish perfect for weeknight dinners or backyard barbecues. This easy recipe combines tender dried pinto beans, aromatic spices like chili powder, cumin, and smoked paprika, and the tangy depth of apple cider vinegar, all cooked to perfection in a pressure cooker. Fire-roasted tomatoes and optional jalapeños add a subtle kick, while crispy bacon bits take the flavor to the next level. With just 15 minutes of prep time and the convenience of pressure cooking, you’ll have a rich, savory bowl of beans ready in about an hour. Serve these versatile beans as a comforting side dish or pair them with cornbread or rice for a complete and delicious meal. Perfect for anyone craving an effortless Tex-Mex-inspired classic!
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 6 cups water
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 14-ounce can fire-roasted diced tomatoes (with juices)
- 1 small jalapeño, seeded and diced (optional)
- 2 cups vegetable or chicken broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 4 slices bacon, diced (optional for extra flavor)
Instructions
Rinse the dried pinto beans thoroughly under cold water and discard any debris or broken beans.
Set your pressure cooker to sauté mode. If using bacon, cook the diced bacon until crispy, then remove and set aside. Drain excess grease, leaving about one tablespoon in the pot.
Add the diced onion to the pot and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Turn off the sauté mode and carefully pour in the water and broth to deglaze the pot, scraping up any browned bits from the bottom.
Add the rinsed beans, fire-roasted diced tomatoes, diced jalapeño (if using), chili powder, cumin, smoked paprika, oregano, salt, black pepper, and brown sugar. Stir to combine.
Secure the pressure cooker lid and ensure the steam release valve is set to the sealing position. Select the manual or pressure cook setting and set it to high pressure for 45 minutes.
Once the cooking time is complete, allow the pressure to naturally release for 15 minutes, then carefully do a quick release for any remaining pressure.
Open the lid and stir in the apple cider vinegar. Taste and adjust seasoning as needed, adding additional salt or spices if desired.
If using bacon, stir it back into the beans or sprinkle it on top for serving.
Serve warm as a side dish or enjoy as a main dish with cornbread or rice.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 7007 mg | 305% | |
| Total Carbohydrate | 158.4 g | 58% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 28.8 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2989 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
