No Soak Instant Pot Pinto Beans

Fool-proof no soak Instant Pot pinto beans. They are tender and flavorful and best of all, effortless! The perfect side for a fiesta!

If you love beans in the instant pot, you’ll definitely love our Instant Pot Black Beans and Instant Pot Red Beans and Rice

No Soak Instant Pot Pinto Beans |

Pinto Beans in Instant Pot

Who else has been intimidated by cooking dried beans?

Maybe it’s the long soak or the fussy cooking process. Whatever it is, I NEVER seem to get them right when cooking them on the stovetop. Then I tried making them in the Instant Pot. Success! They were tender, flavorful and absolutely delicious.

These no soak Instant Pot pinto beans are so versatile. You can use them in a variety of Mexican dishes or on the side. They last for up to a week in the fridge which means you can repurpose them again & again if you don’t eat them all in one sitting.

Instant pot pinto beans

How to Make Instant Pot Pinto Beans

Everything is done in the Instant Pot with the exception of dicing the onion. Simply cook the bacon down a bit (it doesn’t need to be fully cooked) saute the onion and then add everything else in. Easy, right?

P.S. Don’t skimp on the seasoning- it’s what makes these beans!

Make sure you use fresh dried pinto beans. By that I mean don’t use beans that have been sitting in your pantry for more than 6 months. The longer beans sit, the longer they take to cook and the higher the chances are that they will be hard after the given pressure cook time.

Once the beans are fully cooked, open the lid, remove the bacon and stir. Let the beans sit for 5 minutes to absorb some of the liquid. The longer the beans sit, the thicker the liquid will get, so don’t worry if it looks runny at first. Garnish with some cilantro and enjoy!

Slow cooker instructions? Cook on low for 10-12 hours.

Pinto Beans in instant pot

Recipe FAQ

How to Store + Reheat? Store them in the fridge and then reheat in the microwave or on the stove. You may need to add more water or chicken broth if the beans seem thick

What to serve with it? We love to serve beans over rice or in other dishes. Our Cilantro lime rice pairs great with these beans, especially in Mexican dishes.

Can you freeze cooked beans? Yes, let it cool completely and then place it in an airtight freezer bag. This can stay frozen for up to 3 months. Let them thaw out before

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Instant Pot Pinto Beans in a bowl.

No Soak Instant Pot Pinto Beans Recipe

Say hello to the ultimate fiesta side: no-soak, effortlessly tender Instant Pot Pinto Beans, they're a game-changer for any meal!
4.82 from 175 votes
Pin Rate
Course: Side Dish
Cuisine: Mexican
Diet: Gluten Free, Dairy Free
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 12 ½ cup servings
Calories: 86kcal
Author: Andrea
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  • 2 strips uncooked bacon
  • 1 small onion - diced
  • 4 cup low-sodium chicken broth
  • 1 1/2 cup water
  • 1 1/4 tsp garlic powder
  • 1 1/4 tsp kosher sea salt
  • 1 teaspoon chili powder
  • ½ tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp paprika
  • 1/4 tsp ground black pepper
  • 1/8 tsp cayenne pepper
  • 1 lb pinto beans - rinsed and picked through


  • Turn the Instant Pot on to SAUTE mode. Once hot, add the bacon and cook for 2 minutes, then flip and continue cooking.
  • Add the onion and stir, cooking for about 2 minutes.
  • Pour in the broth and water. Add the garlic powder, salt, chili powder, cumin, coriander, paprika, black pepper, cayenne pepper, and pinto beans.
  • Place the lid on, and turn the Instant Pot to MANUAL mode with high pressure selected for 47 minutes.**
  • Once cooked, allow the pressure to release naturally; this usually takes about 15-20 minutes.
  • Open the Instant Pot, remove the bacon, and stir. Let rest for 5 minutes before serving. Garnish with cilantro if desired.



*I used uncured applewood smoked bacon.
**If using older beans, you may need to add up to 10 minutes of additional time.
-2 tbsp. diced green chiles make a great addition to these beans.
STORE the Instant Pot Pinto Beans in an airtight container in the refrigerator, where they will stay good for up to 5 days. To FREEZE them, simply place them in freezer-safe bags or containers for up to 3 months.
To REHEAT, thaw in the refrigerator if frozen, then warm them in a saucepan over medium heat or in the microwave, stirring occasionally, until heated through.


Serving: 1serving | Calories: 86kcal | Carbohydrates: 12g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 295mg | Potassium: 260mg | Fiber: 4g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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Frances Bautista

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  1. 5 stars
    Look no further. This is absolutely the best pinto bean recipe I’ve ever had. It’s my go to now my family absolutely loves it. Simply superb!