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.
These are perfect! I made them vegetarian, just sautéed the onion in a little olive oil before adding the liquid. I made 2 lbs of pintos, will portion out and freeze. Perfect right out of the pot with cornbread, or refried for bean and cheese burritos!
Sounds perfect!! Thank you!
Just a dumb question. If you cook 2 lbs. of beans instead of one do you just double everything including cooking time?
I probably would double the other ingredients, though I don’t know if the time would be doubled. Not sure if it would need it.
Not everyone that is looking for reciepies is expert with instant pots a little more info on how to set the pot would be useful Some pots do not come with cook books I”m struggling with the pot not sure if I’m going to blow up the kitchen or not
Not sure if it was good investment or not?
I like the instant pot because you don’t have to be “perfect” to have an excellent meal. I pretty much only use the high setting and do the quick release because that still takes about 10 minutes anyway. Two tips: always close the pressure valve when you start the machine and open away from you after all the pressure has release. Don’t over think the appliance and start experimenting with recipes you find on Pinterest. After using the Instant pot for a year I moved to the Ninja Foodi because I like the dual instant pot and Air Fryer in one appliance rather than the two I had on my counter. Happy cooking!
These are THE best pinto beans ever!!! My family ALL agrees!
I love to hear that! Thank you so much for saying that!
These are the best pinto beans!
I am so happy you think so 🙂 Thank you!