Pinto Beans are a great pantry staple to have on hand – combined with fresh veggies they make a wonderful soup that’s easy to make, especially if you have an Instant Pot. Even more … Pinto Bean Soup is great to bring to potlucks or fellowship at church.
Serve it with fresh, homemade tortillas and it’s perfect when the weather gets colder – or, if you are like me, you can eat soup all year long … even when it’s 117 outside in the middle of the summer. We just love soup.
Using the Instant Pot allows you to make beans much faster than if you used the stove or crock pot – plus, it doesn’t heat up the house, which is critical for those of us in hot temperature climates.
Using bacon is optional – we skip the bacon because we don’t eat pork, but if you wish to use the bacon you might find yourself with a little deeper flavor.
- 1 large Onion, diced
- 3-4 cloves Garlic
- 1 Red or Yellow Bell Pepper, diced
- 14.5 oz can Fire Roasted Tomatoes
- 3 Anaheim Chili Peppers, roasted and chopped
- 1 Jalapeno, finely diced
- 8 C. Organic Chicken Broth
- 2 C. Dry Pinto Beans, rinsed and sorted
- Salt/Pepper to taste
- 1 1/2 tsp Cumin
- Optional: 6-8 slices of bacon, diced
- In your Instant Pot, add the cumin, pinto beans, broth, jalapeno, & chili peppers.
- Cover, and set the pot to manual (high) for 45 minutes. Ensure that the valve is closed.
- Let it release naturally for 5-7 minutes, then manually release remaining pressure.
- Add the fire roasted tomatoes, bell pepper, garlic and onion, and let simmer for an additional 10-12 minutes.
- If desired, you can mash a small amount of the soup to thicken, otherwise ladle into bowls and serve with shredded cheese, fresh cilantro and fresh tortillas.