Go Back
5 from 4 votes
Print
Instant Pot Tex-Mex Bean Medley
Prep Time
5 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

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.

Course: Side Dish
Cuisine: Mexican, tex mex, texan
Servings: 8 1/2 cup servings
Ingredients
  • 1 lb. dried beans (2 cups) (assortment of black bean, white navy bean and pinto bean
  • 1 vegetable bouillon cube
  • 10 oz can diced tomatoes w/ 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
  • 1 teaspoon dried red chili flakes
  • 3 cups water
Instructions
  1. Rinse and drain the beans and pick out any little pebble or dud-looking beans.
  2. Place rinsed beans in 6-qt Instant Pot.
  3. Add vegetable bouillon cube, tomatoes, cumin, garlic powder, onion powder, dried cilantro, dried red chili flakes and water to pot, and stir to combine.
  4. 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.
  5. 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.