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Spicy Pinto Beans in the Instant Pot

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Spicy Pintos

Refried Beans get a kick in the pants with these flavorful pinto beans.
Course: Side Dish
Cuisine: Beans & Rice, Mexican, Tex-Mex
Keyword: Budget-friendly, Dairy-free, Dinner, Gluten-free
Servings: 12
Calories: 274kcal
Author: Holly

Ingredients

  • 2 pounds pinto beans, dried
  • 12 cups water
  • 2 tbsp Magic Flavor Dust
  • 1 tbsp oregano
  • 1 tbsp fat or oil lard, bacon grease, olive oil, or coconut oil
  • 1-2 tbsp jalapeños jarred
  • 1-2 tbsp jalapeño liquid from jar

Instructions

  • Sort and rinse dried beans. Note: These can be cooked immediately, but even if you only have 20 minutes to soak them, the final product will be more consistent, with less of a chance of having any crunchy beans.
  • Place beans into the Instant Pot insert. Add water, Magic Flavor Dust, oregano, and oil or fat.
  • Check the seal and close the lid of the Instant Pot.
  • Make sure Steam Release Valve is set to [Sealing].
  • Set pressure cooking program to [Bean/Chili] or [Pressure Cook] or [Manual].
  • Make sure pressure level is set to High Pressure by pressing the [Pressure] button.
  • Adjust the cooking time to 35 minutes by pressing the [+] or [-] buttons.
  • When pressure cooking time is finished, allow pressure in pot to Naturally Release for at least 10-15 minutes before manually releasing remaining pressure.
  • When float valve drops, signaling that no pressure remains inside the pot, open it up with steam going away from your face.
  • Taste for seasoning and add salt, if necessary.
  • Remove and reserve one to two cups of cooking liquid.
  • Using a potato masher or immersion blender, carefully mash beans until they are your preferred consistency.
  • Remove a serving for the non-spicy people in your family and add finely chopped jalapeños and jalapeño liquid, stirring well.
  • Alternatively, these beans can be served as a soup or a side, like charro beans.
  • Leftovers freeze perfectly in a ziptop bag; freeze flat.

Nutrition

Calories: 274kcal | Carbohydrates: 48g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 1061mg | Fiber: 12g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 6mg | Calcium: 99mg | Iron: 4mg

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Super-Simple Steel Cut Oats in the Instant Pot

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Last updated on December 30th, 2021 at 10:16 pm

Ah, oatmeal; the staple hot breakfast for so many of us. Who can forget that old dude with white hair and a grim smile, a smile that says “you’re about to eat a blob of mush, and you’ll LIKE it, kid!” Even worse was the Instant Oatmeal in the microwave.

But then…I found out about Steel Cut Oats. I haven’t had a bite of the mushy stuff in ages.

Steel Cut Oats make a fantastic breakfast because oats are high in protein and fiber. They don’t spike your blood sugar like other starchy breakfasts can. I love the texture of steel cut oats over regular old-fashioned rolled oats because they are chewy, and the oats have form and structure and don’t feel mushy.

The only problem: They take forever to cook on the stovetop!

When my family first started eating steel cut oats, we would stand watch over the stove, stirring and stirring and stirring them for about 30 minutes, making sure the pot didn’t boil over and the oats didn’t stick to the bottom. 

Enter the Instant Pot. GAME CHANGER!

We just throw them in, add water and oil, and press Start. Then we walk away and come back to perfectly cooked Steel Cut Oats in about 20-25 minutes. I love that we can be getting ready for our day while they are practically cooking themselves!

Also, I have discovered that steel cut oats re-heat perfectly! So that means you can have breakfast ready for the week or even cook and freeze the portions in baggies or jars to have a quick breakfast at hand anytime.

Here is how we make a batch of steel cut oats:

Pressure Cook for 10 minutes at High Pressure, then Natural Release for 5 to 10 minutes
Water Ratio: 1 part steel cut oats to 1 2/3 parts water. This is how you can adapt the size of your batch of oatmeal. Any container can be your measuring device. Just use the same one for both the oats and the water.
Add 1 teaspoon of oil per cup of oats to prevent foaming.

Ingredients for a huge batch:

  • 1 tablespoon coconut oil, ghee, or butter
  • 1 30oz. container of Steel Cut Oats. I buy these from Aldi for about $2.99. If you prefer to measure, this is about 5 cups of oats.
  • 1 2/3 empty oatmeal canisters of water. I use the empty canister to measure the water, then pitch it—no extra measuring devices needed!
  • 1/4 teaspoon salt

OR

Ingredients for a smaller batch:

  • 1 teaspoon coconut oil, ghee, or butter
  • 1 cup of Steel Cut Oats
  • 1 2/3 cups of water
  • 1 pinch of salt

Instructions:

  • Turn Instant Pot ON by pressing [Sauté].
  • Add oil, ghee, or butter to Instant Pot and allow to melt on the bottom to help prevent sticking.
  • Pour in steel cut oats.
  • Measure water into pot. 
  • Check the Instant Pot to make sure the sealing ring and other parts are in place and close the lid.
  • Turn steam release valve to [Sealing] position.
  • Turn Instant Pot OFF by pressing [Cancel/Keep Warm] Button.
  • Set cooking program. [Pressure Cook], [Manual], or [Porridge] will all work well.
  • Make sure your Instant Pot is on HIGH pressure by pressing the [Pressure] button until it cycles to HIGH pressure. The LUX model of Instant Pot only has High pressure, so you can skip this step.
  • Set pressure cooking time to 10 minutes by pressing the [+] or [-] button.
  • Pause for 10 seconds while you wait for the Instant Pot to start. Or Press [Start] if you have a model, such as Ultra or Max, that has a Start button.
  • Instant Pot will heat up, come up to pressure, and display countdown while pressure cooking for 10 minutes. 
  • Allow pot to Natural Release for 5 minutes before manually releasing the remaining pressure from the pot.
  • Open the Instant Pot and add salt.
  • You will notice that there is a lot of liquid at the top, and the bottom of the pot has very thick oatmeal. This is normal. Stir the oatmeal well, scraping the bottom and mixing in the liquid from the top.
  • Serve oatmeal with any toppings you like. We enjoy getting creative by adding nuts, dried fruit, peanut butter, cocoa, bananas, blueberries, honey, maple syrup, brown sugar, and milk or cream.

Notes: 

If you like your oatmeal thinner, add more water before cooking. 

IMPORTANT: Remember that the water doesn’t evaporate when pressure cooking as it does when you are cooking on the stovetop, so the recipe on the package of oats will call for lots more water than needed in the pressure cooker. Ignore the stove top instructions on the package.

Starchy foods like oatmeal tend to foam in the pressure cooker. Adding oil helps to keep foaming to a minimum. Don’t skip this ingredient.

Tip: The night before, place oats, water, and oil in Instant Pot and set timer to Delay cooking until 45 minutes to an hour before you want breakfast. Your oatmeal will be ready and waiting for you when you and your family wake up!

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Super Simple Steel Cut Oats in the Instant Pot

Hot and Hearty Steel Cut Oats made easy in the Instant Pot
Prep Time3 minutes
Pressure Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: Budget-friendly, Dairy-free, Gluten-free, Kid-Friendly, Make-Ahead Breakfast, THM-E
Servings: 4
Calories: 163kcal
Author: Holly
Cost: $0.60

Equipment

  • Pressure Cooker

Ingredients

  • 1 teaspoon coconut oil, ghee, or butter Use your preferred oil or fat
  • 1 cup steel cut oats
  • 1 2/3 cups water
  • 1 pinch salt

Instructions

  • Turn Instant Pot ON by pressing [Sauté].
  • Add oil, ghee, or butter to Instant Pot and allow to melt on the bottom to help prevent sticking.
  • Pour in steel cut oats.
  • Measure water into pot.
  • Check the Instant Pot to make sure the sealing ring and other parts are in place and close the lid.
  • Turn steam release valve to [Sealing] position.
  • Turn Instant Pot OFF by pressing [Cancel/Keep Warm] Button.
  • Set cooking program. [Pressure Cook], [Manual], or [Porridge] will all work well.
  • Make sure your Instant Pot is on HIGH pressure by pressing the [Pressure] button until it cycles to HIGH pressure. The LUX model of Instant Pot only has High pressure, so you can skip this step.
  • Set pressure cooking time to 10 minutes by pressing the [+] or [-] button.
  • Pause for 10 seconds while you wait for the Instant Pot to start. Or Press [Start] if you have a model, such as Ultra or Max, that has a Start button.
  • Instant Pot will heat up, come up to pressure, and display countdown while pressure cooking for 10 minutes.
  • Allow pot to Natural Release for 5 minutes before manually releasing the remaining pressure from the pot.
  • Open the Instant Pot and add salt. You will notice that there is a lot of liquid at the top, and the bottom of the pot has very thick oatmeal. This is normal. Stir the oatmeal well, scraping the bottom and mixing in the liquid from the top.
  • Serve oatmeal with any toppings you like. We enjoy getting creative by adding nuts, dried fruit, peanut butter, cocoa, bananas, blueberries, honey, maple syrup, brown sugar, and milk or cream.

Notes

If you like your oatmeal thinner, add more water before cooking.
IMPORTANT: Remember that the water doesn’t evaporate when pressure cooking as it does when you are cooking on the stovetop, so the recipe on the package of oats will call for lots more water than needed in the pressure cooker. Ignore the stove top instructions on the package.
Starchy foods like oatmeal tend to foam in the pressure cooker. Adding oil helps to keep foaming to a minimum, so don’t skip this ingredient.
Tip: The night before, place oats, water, and oil in Instant Pot and set timer to Delay cooking until 45 minutes to an hour before you want breakfast. Your oatmeal will be ready and waiting for you when you and your family wake up!

Nutrition

Calories: 163kcal | Carbohydrates: 26g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 15mg | Fiber: 4g | Calcium: 23mg | Iron: 2mg

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Hoppin’ John (New Year’s Black-eyed Peas with Bacon)

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Last updated on January 1st, 2022 at 03:17 pm

These southern black-eyed peas are so yummy—warm and hearty for New Year’s or delicious any day of the year!

Ingredients

  • 1 lb. bacon, diced
  • 1 cup onion, diced (about 1 medium onion)
  • 6 cups (4 15 oz. cans) cooked black-eyed peas, not drained (1 pound of dried black-eyed peas, cooking instructions follow)
  • 10 oz. can diced tomatoes with green chilies (Ro-tel tomatoes)
  • 1/2 t. Garlic powder
  • 1/2 t. Onion powder
  • 1/4 t. Salt
  • 1/4 t. Pepper
  • 4 cups cooked rice

Instructions

  1. In a large skillet, sauté bacon pieces until browned.
  2. Turn off heat. Remove from pan to a paper towel-lined plate. Set aside.
  3. Pour off all but 2-3 tablespoons bacon grease into a heat-proof glass container (pyrex or canning jar).
  4. Return skillet to heat. Add onion and sauté until onion is clear.
  5. Pour in black-eyed peas with their liquid, tomatoes, and seasonings. Simmer for 5-10 minutes.
  6. Add cooked rice. Stir well. Heat through.
  7. Taste and correct seasoning. Add a little water if it gets too thick.

Black-Eyed Peas in the Instant Pot

To cook one pound (16 ounces) dried black-eyed peas in the Instant Pot, sort and rinse dried peas. Place them in the insert. Cover with water level 2 inches above peas. Add a few tablespoons of diced onion, bay leaf, a tablespoon of olive oil, and a teaspoon of salt. Cook on High Pressure for 25 minutes and allow to natural release. Proceed with recipe.

If you have time to soak the peas, sort and rinse them. Cover with water by about an inch. Even if you only have 20 to 30 minutes to let these soak, they will turn out better and cook more evenly in the end. After soaking, add a few tablespoons of diced onion, a bay leaf or two, a tablespoon of olive oil, and a teaspoon of salt. Then cook on High Pressure for 20 minutes and allow to natural release. The cook time goes down the longer you can soak. If these were soaked fully, you could decrease the cook time to 15 minutes at High pressure.

Kids in the Kitchen

Little Ones (2-5)

  • Can help carry cans from the pantry to the kitchen counter.
  • Can help sort black-eyed peas, if you cook from dried beans.

Medium Kiddos (6-10)

  • Can open cans with a can opener.
  • Can measure spices with adult help.
  • Can help put on a pot of rice.

Older Children and Teens (11-15)

  • Dice onion.
  • Dice bacon.
  • Sauté bacon and onion.
  • Follow recipe and put entire dish together.
  • *Note: An adult should help remove excess bacon grease, as hot grease can be very dangerous.
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Hoppin’ John

These southern black-eyed peas are a fabulous dish—warm and hearty for New Year’s or delicious any day of the year!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: American, Beans & Rice, Southern
Keyword: Budget-friendly, Dairy-free, Gluten-free, Kid-Approved, Kid-Friendly
Servings: 6
Calories: 665254kcal
Author: Holly

Ingredients

  • 1 lb. bacon diced
  • 1 cup onion diced (about 1 medium onion)
  • 6 cups cooked black-eyed peas, not drained about 4 (15oz.) cans or 1 lb. cooked dried black-eyed peas
  • 10 oz. diced tomatoes with green chilies Ro-tel tomatoes
  • 1/2 t. Garlic powder
  • 1/2 t. Onion powder
  • 1/4 t. Salt
  • 1/4 t. Pepper
  • 4 cups cooked rice
US Customary – Metric

Instructions

  • In a large skillet, sauté bacon pieces until browned. Turn off heat. Remove bacon from pan to a paper towel-lined plate. Set aside.  
  • Pour off all but 2-3 tablespoons bacon grease into a heat-proof glass container (pyrex or canning jar). 
  • Return skillet to heat. Add onion and sauté until onion is clear.
  • Pour in black-eyed peas with their liquid, tomatoes, and seasonings. Simmer for 5-10 minutes. 
  • Add cooked rice. Stir well. Heat through. Taste and correct seasoning. Add a little water if it gets too thick.

Notes

To cook one pound (16 ounces) dried black-eyed peas in the Instant Pot, sort and rinse dried peas. Place them in the insert. Cover with water level 2 inches above peas. Add a few tablespoons of diced onion, bay leaf, a tablespoon of olive oil, and a teaspoon of salt. Cook on High Pressure for 25 minutes and allow to natural release. Proceed with recipe.
If you have time to soak the peas, sort and rinse them. Cover with water by about an inch. Even if you only have 20 to 30 minutes to let these soak, they will turn out better and cook more evenly in the end. After soaking, add a few tablespoons of diced onion, a bay leaf or two, a tablespoon of olive oil, and a teaspoon of salt. Then cook on High Pressure for 20 minutes and allow to natural release. The cook time goes down the longer you can soak. If these were soaked fully, you could decrease the cook time to 15 minutes at High pressure.

Nutrition

Calories: 665254kcal | Carbohydrates: 153258g | Protein: 26822g | Fat: 2865g | Saturated Fat: 980g | Cholesterol: 50mg | Sodium: 16268848mg | Potassium: 2372876mg | Fiber: 30721g | Sugar: 7825g | Vitamin A: 228026IU | Vitamin C: 20507mg | Calcium: 580493mg | Iron: 12147mg

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