Instant Pot Pinto Beans
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Ready to use in your favorite Mexican style recipe, or to just eat plain, these Instant Pot pinto beans are a game changer, with no soaking and a much quicker cook time.
I’m just in love with my Instant Pot! All right, maybe that’s a little over the top, but every day I find new things to love about cooking with my pressure cooker.
Mostly, I love the speediness. When you can take something like dry, hard beans and have them ready to eat in about an hour, I find that truly kind of amazing, don’t you?
And it’s all pretty much hands-off time, so you can be working on other aspects of your dinner, or just taking a break with a cup of coffee and a good book (my preference, for sure!).
The ultimate question is: How do pinto beans taste when they’ve been pressure cooked in an Instant Pot? Delicious! Much more tasty and economical than canned beans.
About these Instant Pot Pinto Beans
An important thing to remember is that dry beans absorb a lot of water. I use 6 cups of water with 1 pound of pinto beans. The beans don’t absorb all 6 cups of the water. You’ll have lots of nice bean broth, which you can eat with the beans. I like to let the beans sit in the cooking liquid while they cool a bit so they can absorb a little more of that delicious broth.
Season the beans liberally with chopped onion, a bay leaf or two, salt and pepper. Put the lid on securely, select Pressure Cook, set the cooking time for 50 minutes, and let the pinto beans cook. When the cooking time is up, natural release for 15 minutes, then quick release any remaining pressure. That’s it! In just over an hour, you have perfectly cooked pinto beans, firm but not crunchy.
I like to use these cooked pinto beans in a variety of recipes. You can make them into refried beans, add them to your favorite chili with ground beef or turkey, make soup or vegetarian stuffed peppers (coming soon!), or use them in a taco salad. I really like this quinoa salad with pinto beans and avocado dressing. One of my favorite pinto bean dishes is frijoles borrachos, or “drunken beans”.
Instant Pot pinto beans are delicious just plain, too. I had a bowl of cooked pinto beans on the counter cooling and my mom and I kept sneaking a taste because they’re kind of addicting.
Do you need to soak the beans before they are cooked in a pressure cooker?
As I mention above, you don’t need to presoak the beans. However, according to the recipe booklet that comes with your Instant Pot, if you pre-soak the beans for 4-6 hours in water (4 times the volume of the beans), the cooking time will be reduced to 7-9 minutes.
If you have time to presoak the beans, as you can see, the cooking time is cut drastically. Soak or no soak? Decide which way works best in your schedule.
Or maybe slow cooking works best for you, I get that! Check out how to make slow cooker pinto beans.
How do you cook dried beans in an Instant Pot?
You can cook any type of dried beans in your Instant Pot pressure cooker. Water and beans are all you need, seasoning is optional. Check the cookbook that comes with your Instant Pot for guidelines on how long to cook each type of bean. Easy, easy, easy! I love to make Black Bean Soup in my Instant Pot.
How to make this Instant Pot recipe your own:
- Add seasonings, like garlic, chili powder, cumin, paprika, and/or cayenne.
- Spice it up a little with a can of green chiles.
- Make them plain. I would definitely add a little salt though.
- Add chopped bacon to the Instant Pot and cook it with the beans.
- Try different varieties of beans.
Reheating and Storage Tips
Cooked pinto beans will keep in the refrigerator for 3-5 days, ready to use in the recipe of your choosing.
For longer storage, freeze pinto beans in freezer containers with their juice, or in freezer bags if they’re drained, for up to 6 months. If you’re adding beans to chili or soups, you can toss them in without thawing. If you’re adding the pinto beans to salads, thaw overnight in the refrigerator for best results.
Other basics that will make you fall in love with your Instant Pot:
Do you really love your Instant Pot? If you’re still on the fence, try some of these game changing basic recipes, and watch out! You may find yourself falling in love.
- Instant Pot Mashed Potatoes (this recipe tipped my mom into the love category)
- Instant Pot Applesauce (or maybe it was this one!)
- Instant Pot Brown Rice
- Instant Pot Shredded Chicken (perfect for meal prep)
- Instant Pot Boiled Eggs (easy to peel every time!)
- Instant Pot Pulled Pork
- Instant Pot Quinoa (plain or cilantro lime)
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- 1 pound dry pinto beans (about 2 cups)
- 6 cups water
- 1 small yellow onion, diced (about ½ cup)
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Rinse beans and pick out any stones, pebbles, or non-bean materials. If desired, soak in water overnight to reduce cook time, but this is not necessary.
- Put beans into Instant Pot. Add water, onion, bay leaf, salt and pepper. Stir. Secure lid, turn valve to seal.
- Set pressure cooker to "pressure cook" or "manual" (depending on model), high pressure, for 50 minutes for dry beans (15 minutes for soaked beans). Let pressure release naturally (in other words, leave it alone) for 15 minutes.
- Quick release any remaining pressure by turning valve to “vent.” Remove lid.
- Carefully remove bay leaf. Beans can be drained, or you can scoop beans out with a slotted spoon, or enjoy them with the cooking broth. It’s delicious!
- Serve, garnished with chopped cilantro, if desired.
Notes
- Makes about 5 cups after liquid is drained.
- Want to keep it basic? This recipe will work just fine with water and beans, but I recommend adding salt at the very least.
- Want to kick it up a notch? Try cooking with chicken broth instead of water, and/or adding 1 teaspoon garlic powder, 1 teaspoon chili powder, 3/4 teaspoon ground cumin, and 1/8 teaspoon cayenne pepper.
- For another twist, try adding a can of diced green chiles.
- To use as “refried” beans: Drain beans, reserving liquid. Blend with an immersion blender or a potato masher, adding liquid as needed.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Kristen says
Super Amazing, and super simple. I will never heat my home u p making beans AGAIN! This is a total game changer. I can now have beans that taste like the’ve been cooking all day in not-all-day time! Thanks a bunch for sharing!
Rachel Gurk says
So glad you like them! I think I’m going to make a batch today – I love having them in the fridge!
Dwayne Davis says
Absolutely loved it! I used all the ingredients from the chili to paprika! It was amazing! I use this recipe all the time and more often now that i chose to be vegan! Amazing Especially with fresh cilantro!
Rachel Gurk says
So glad you liked these! Your comment makes me want to make a batch of them today!
Scott says
Made to recipe but included my homeade double smoked ham and New Mexico red chile ! Oh so good
Amazing how you can produce such a fine dish from dry pintos in an hour !
Thank you
Scott
Rachel Gurk says
So glad you liked them! I bet they were amazing with double smoked ham… yum!
Lola says
So easy and taste great. Right amount of salt. It’s always hard to get that good amount in when cooking dry beans but this was perfect. I like that the beans were able to soak in the flavor instead of just the juice being salty and the beans being bland. I’ll never make beans any other way.
Rachel Gurk says
This comment made me so happy! I’m glad you like them, thank you so much for taking the time to leave a review!
Shannon Summers says
I tried this recipe with soaked beans and put them on for 20 min in my 8 qt IP but they came out still crunchy and mostly uncooked!
Rachel Gurk says
Oh no! Was the rubber ring secure in the lid and was the valve turned to seal (if you have an older instant pot)?
Theresa Martinez says
I cook mine at least 40 minutrs.
Tim Black says
…a continuation from my previous comment…
I wanted a little more flavor without hiding the bean flavor, so I used water, a 1/2tsp of cumin, 1/2tsp of paprika and 1/2 tsp of chili powder.
Tim Black says
…last update…I promise…
Also used about 1/2 cup of chopped onion
Tim says
I use my Instant Pot all the time to cook a variety of meals. However, I had never tried pinto beans. Boy, am I glad I chose this recipe!! The beans turned out perfect…probably the best I have ever cooked.
Perfectly tender, while still being a firm consistency. Usually, I have to wait the 2nd day before the juice is nice and rich. Not with these…they were great!!
I will never cook beans any other way. Spectacular job Rachel!!
Rachel Gurk says
So happy you liked them! I love your additions that you mention in your other comments. Try smoked paprika or chipotle chili powder sometime – I always add a little cumin, chili powder, and smoked paprika. It’s a delicious combo. :)
Hayley says
The holy grail of pinto beans right here, y’all!
Rachel Gurk says
This comment made me smile so big. I’m glad you liked them – thanks for taking the time to let me know!
Teak Baker says
How long should I cook my dry beans in the insta pot if I soaked them ?
Rachel Gurk says
We haven’t tested it that way, but we’re going to! Stay tuned!
Rn says
I cook my soaked beans for an hour.
Tammi says
These were delicious and tender. The easiest and quickest beans I have ever made. Thank you! I did add a ham bone and sauteed the onions and some garlic.
Rachel Gurk says
So glad you liked them! I love how versatile they are.
Dianne Corrigan says
I just made the dried Pinto Beans….Time was 50 minutes with 6 cups of water. They turned out awesome….Thank you
Also made your mashed potatoes…..using peeled potatoes, cut into large chunks. I cooked them for 10 minutes. Awesome with Ribbed chicken breast on the grill. WOW! an awesome meal in less than an hour….
Thank you very much, Dianne
Rachel Gurk says
You’re so welcome! Thanks for leaving a comment!
Paula says
Oh my lawd absolutely delicious! This poor East Tennessee gal missed the class for cooking pintos all day in the stove but in my instant pot…I’m a bonafide southern cook!! This recipe needed nothing changed! I might add more onion next time just to prove some whiny people wrong but it absolutely perfect just as written. Thank you!!
Rachel Gurk says
Hahaha I love it! So glad you liked this recipe…I was just thinking about making some of these today. Thanks for the comment!
griselda gudino says
Made these last night…added diced jalapenos. Big hit, we’re mexican and they were better than my mom’s.
Rachel Gurk says
Oh my gosh, what high praise! Thank you so much! I’m glad they were a hit!
Donna B Alexander says
Made this today with a 20 oz package of Hurst Pinto beans. Added ham flavoring that came with the beans, onions, and salt, pepper per the recipe. Also added 2 tbsp of taco seasoning. Very good! Had to add sla little additional salt. Beans were perfect!
Rachel Gurk says
Sounds delicious! Thanks for taking the time to leave a comment!
Cathy Musselman says
If you would like a richer flavor, I used homemade chicken stock, and wrap a smoked turkey leg in cheesecloth ( to contain the bones, that will splinter off ). Then kosher salt, pepper, and chopped onion. Serve up with cornbread and slaw, and you have a perfect dinner.
Rachel Gurk says
Sounds amazing! I agree, chicken broth adds a lot of flavor…and your other additions sound delicious too!