Pinto Bean & Ground Beef Stew (Pressure Cooker)
I found this recipe yesterday, had everything on hand, tested out by the family, this is overwhelmingly tasty!!! This is for a stove top pressure cooker. Counting on the natural pressure release, you can have this on the table is under an hour. You can cook the beef and other prep while the pressure cooker is doing its thing. Follow all safety precautions for your model of pressure.
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  1. Add the rinsed and sorted beans to your pressure cooker, add the 4 cups of water, and 1 tablespoon of cooking oil, the oil is to prevent the beans from foaming. Depending on your size of pressure cooker, do not fill more than halfway.
  2. Place the lid on the cooker and lock closed. Place on high heat until the pressure cooker comes to full pressure, meaning the jiggler is moving and making some noise, this is when you start timing. Turn the heat to low but maintain full pressure. Time the beans for 22 to 27 minutes depending on if like them firm or softer. (I time for 25 minutes.)
  3. While the beans are cooking, heat a non stick skillet and cook the ground beef until cooked through, drain the beef well and set aside. Photo shows the beef cooking while the pressure cooker is working on the beans.
  4. Same pan, heat a splash of oil and cook the onion until starting to turn brown, then add the garlic and cook for another 2 minutes,
  5. Then add the oregano, cumin, and dried cilantro and cook for about 2 minutes more. Set aside.
  6. I added a variant, I used a handful of Shiitake mushrooms, photo shows before I removed the stems and chopped them.
  7. Saute the chopped mushrooms until starting to brown up. Set aside.
  8. After the time is up on the pressure cooker, turn off the heat and move to another unused burned. Allow the cooker to release pressure normally, about 10-15 minutes.
  9. When the pressure is fully released, open and ladle out 1 cup of liquid, set that liquid aside, drain the beans in a colander and rinse well and return the beans and the 1 cup of liquid from the beans, tomato paste, and diced tomatoes with liquid, the cooked beef, onion mixture, and mushrooms if using, to the cooker.
  10. Close and lock the pressure cooker lid and bring to high pressure and cook for 3 minutes. Remove from heat and let pressure release naturally, about 10-15 minutes.
  11. When it is safe to open, remove the lid and stir in the spring onion and most, not all, of the fresh cilantro, and lime juice. Return to heat without the cover and simmer for about 5 minutes.
  12. Serve and sprinkle the remaining cilantro on each bowl for garnish.
Recipe Notes

The beef will cost about 120 Baht for 500 grams. For 6 servings, this is about 88 cents per serving.

Variants: 1. Saute a handful of chopped mushrooms and add to the cooker after adding the beef and onion. 2. Use mushroom stock instead of chicken stock. 3. Replace the cilantro with chopped celery tops or parsley.

This recipe for Pressure Cooker Pinto Bean & Ground Beef Stew is courtesy of Kalyn’s Kitchen.