Instant Pot (Pop Pop) Pot Beans

a bowl of beans with some cooking liquid on a dinosaur plate on a butcherblock island

Sheila said it's insane to call a recipe Instant Pot Pot Beans. Darnold thought I said Pop Pop Beans. Now they're Instant Pot Pop Pop Pot Beans. If you make them with pintos, they're Instant Pot Pop Pop Pinto Pot Beans.

Combining two other recipes[1][2], the resulting bean is easily crushed between your fingers to a bean pulp but retains its shape otherwise. No mealiness here, it's all bean cream, my dude.

Smash them into your tacos and they'll stay put and not mess up your beautiful shirt. Crush 'em into a quesadilla con huevos and you won't get that nasty texture mismatch.

Ingredients

  • 1 lb (453 grams) pinto beans

  • 1/2 cup (a smallish one) onion, yellow or red, diced (this can be approximate, it doesn't really matter, and it's fine to leave it out)

  • 2 cloves garlic

  • 6 cups chicken boullion, either real or fake, or water

  • 1.5 teaspoons kosher salt

  • 2 teaspoons liquid smoke

Steps

  1. Rinse beans. Pick out any debris.

  2. Combine all ingredients in Instant Pot - yes, even the salt, that tough skin salt thing is bullshit[3]

  3. Press 'Manual' and set for 'High Pressure' for 80 minutes. (Many recipes say about 50 minutes, but at this point you get beans that are similar to what comes from cans - if you want soupy soft beans that can be smushed onto tacos, you need more time.)

  4. Let presssure release naturally for 15 minutes (i.e. - don't vent it!) and then turn the vent knob to release remaining steam.

  5. At this point, season to taste. You can serve the beans by themselves or with the liquid or mash 'em up for refried beans.

References & Notes

  1. https://www.thespruceeats.com/basic-mexican-beans-4125190 ↩︎

  2. https://www.rachelcooks.com/instant-pot-pinto-beans/ ↩︎

  3. https://www.seriouseats.com/salt-beans-cooking-soaking-water-good-or-bad ↩︎

Created: 2024-06-15