Say hello to the ultimate fiesta side: no-soak, effortlessly tender Instant Pot Pinto Beans, they’re a game-changer for any meal!
Who else has been intimidated by cooking dried beans? Maybe it’s the long soak or the advanced 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.
I never knew cooking dried beans could be so easy and turn out so good! You will never want to go back to canned again. If you love beans in the Instant Pot, you’ll definitely love our Instant Pot Black Beans and Instant Pot Red Beans and Rice.
Table of Contents
Recipe Ingredients
- Bacon: Its rich, smoky flavor adds depth and a meaty texture to the dish.
- Chili Powder: Brings a mild, smoky heat and complexity.
- Cumin: Adds a warm, earthy flavor with a hint of citrus.
See the recipe card for full information on ingredients and quantities.
Variations
- Mexican Twist: Add a tablespoon of taco seasoning for a blend of traditional Mexican flavors.
- Vegetable Broth: A vegetarian option, it keeps the savory depth of the dish while catering to different dietary preferences.
How to Make Instant Pot Pinto Beans
Step 1: 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 dry beans.
Step 2: Place the lid on, and turn the Instant Pot to MANUAL mode with high pressure selected for 47 minutes.**
Step 3: Once cooked, allow the pressure to release naturally, which usually takes about 15-20 minutes.
Step 4: Open the Instant Pot, remove the bacon, and stir. Let rest for 5 minutes before serving. Garnish with cilantro if desired.
Expert Tip
Don’t skimp on the seasoning: Seasoning is the key to bringing out the rich flavors in these beans!
Use fresh dried pinto beans: Ideally, avoid using beans that have been sitting in your pantry for more than 6 months. Older beans often take longer to cook and there’s a higher chance they’ll remain hard even after the specified pressure cooking time. Fresh beans guarantee the best texture and flavor.
Frequently Asked Questions
These beans pair wonderfully with rice, especially Cilantro Lime Rice. They also make a great addition to various Mexican dishes like my Sheet Pan Chicken Fajitas!
Absolutely! To make them in a slow cooker, simply cook on low for 10-12 hours for tender, flavorful beans.
Storage Info
STORE the Instant Pot Pinto Beans in an airtight container in the refrigerator for 5-7 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.
For More Recipes, Check Out:
No Soak Instant Pot Pinto Beans Recipe
Recommended Products
Ingredients
- 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
Instructions
- 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, which 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.
Followed the directions, used organic pinto beans, cooked 47mins, they weren’t done Done!!
Put them on again for 30 minutes More, Hope they get done!!
Only thing I can think of the pinto beans were older than 6mos. ?
Yes, older ones will take much longer! Up to 15 minutes!!
Could I use beef broth instead of chicken broth? I made these a couple weeks ago exactly by the recipe and they were amazing. By far the best I’ve ever eaten. If you haven’t made these yet do it now you’re missing out!
I don’t see why not! It might add a whole new depth of flavor to these. Please report back if you do 🙂
I know I’m a little late replying lol but the beef broth worked just as well as the chicken. It was amazing!
I made these last week and you’ve ruined me. I can’t ever eat canned beans again! They were delicious! I have a question though. If I did soak them the night before could I use the sane recipe and just cook them for a shorter amount of time? Would I have to use less water if they are already soaked?
I can’t say for sure but even the overnight soak usually only shortens the cooking time by <5 minutes overall. That being, in my opinion, it's never worth the effort of presoaking. As for the other component of your question, I think all the Instant Pot recipes I've encountered for dehydrated beans have all had essentially the same recommended amount of water for both pre-soaked and beans that have not been soaked, overnight or quick.
Made this, and loved it! Passed the hubby test too. He really liked the taste. Question, would this freeze okay? It’s just he and I; to avoid waste I like to freeze a portion when it’s feasible. Thanks!
Hi Kim! I haven’t tried freezing these before, but I don’t see why no – they should freeze just like cooked canned beans.
So these are fantastic and I’m not one that typically loves pinto beans. I will definitely make again. I gave some to my dad as well and he thought they were delicious and he is very picky about pinto beans. The only alteration I made was cooking them in Better Than Bouillion ham base instead of chicken stock.
That sounds perfect!! I am glad you shared that! Thank you!
I didn’t know BTB made ham base! I picked up a tip years back to use equal parts chicken and beef broth for recipes that feature ham/pork. It’s worked well for me, but I am curious on the ham base option. Appreciate you sharing!
I use the same thing! The ham base is so good in many vegetables!
I add ground meat to the pot and serve with cornbread. I thicken them by mashing up some of the beans and stirring back into the mix. I own a FoodSaver and use it to seal them. They freeze perfectly. You could use ziplock bags and remove all of the air before freezing.
Did you precook the ground beef? I want to try it now haha
I love this recipe, but I don’t understand taking the bacon out! I’ve been chopping the bacon up very small before cooking it and leaving it in. Then I turn them into refried beans and they are so good!
What a great idea to chop the bacon smaller and leave it in. Glad you loved it!
I use this recipe and substitute Great Northern beans. Cook 51 minutes. I cook them at least twice a month. Absolutely delicious
Sounds perfect! Thank you for sharing that!
Probably too late for this comment, but I freeze these beans all the time. I use a food saver and vacuum seal them. Works great. Might be a little more mushy when you defrost, but barely. I always make extra and keep some in the freezer!
If they are mush make refried beans with them!
They do work well for refried beans too!
I freeze beans all the time & they keep wonderfully. I usually add water to them when reheating because the juice always seems thicker.
Technically speaking, these beans are not vegetarian as they are made with meat. the bacon used to cook them is removed before you serve the beans, but it flavors them and the fat renders out with the bacon and diffuses among the beans. Because the beans are also cooked with chicken broth instead of vegetable broth they are doubly not vegetarian. If you substitute refined coconut oil or one of the many vegan buttery spread and use veggie broth instead of chicken broth it would be vegetarian.
Hi I make this all the time I I love it! And I usually
use olive oil or refined coconut oil and vegetable broth. I am not a vegetarian or vegan but I like the healthier option. This way always work out just as great as the non vegan. So making this vegetarian/vegan is totally doable!
I will have to try that! Thank you for sharing what you do!
No where in the recipe does it mention that this recipe is vegetarian.
Yeah, we know! The poster did not say they were.
Yes, you can freeze cooked beans of most any kind; I do it all the time.
My husband is vegetarian and I always have a hard time finding a recipe for pinto beans that has you wanting to go back for more. This is it! You nailed it, and everyone that taste these beans love it! Thank you, 🙂
Yay! I love to hear that. My dad is too and he loved this version!
Technically as it’s made with bacon, even though you remove it before you were served the dish, the beans are not vegetarian. If you accepted to coconut oil or one of the manyn
Anything cooked with bacon is *NOT* vegetarian.
Even if using only a teaspoon of bacon grease for seasoning in a recipe, it is no longer vegetarian.
Actually, any type pork is easily detectable by vegetarians.
Example: A restaurant had the vegetarian symbol on their onion soup yet, upon first taste, I immediately tasted beef. Even though there was no sight of beef in the served soup, it was obviously used when cooking, or maybe just a bone was used for season, either way, it is not vegetarian (and I descretely let them know).
In your husband’s defense — Considering I’m a lifelong, natural-born vegetarian, meat flavor or scent may be more descernible to me than to those who made a conscientious decision to become vegetarian.