Fool-proof no soak Instant Pot pinto beans. They are tender and flavorful and best of all, effortless! The perfect side for a fiesta!
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.
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.
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
No Soak Instant Pot Pinto Beans Recipe
- 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 tsp 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 Instant Pot on SAUTE mode. Once hot, add the bacon and cook for 2 minutes, 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 lid on, and turn Instant Pot on MANUAL mode with high pressure selected for 47 minutes.**
- Once cooked, allow for the pressure to release naturally, this usually takes about 15-20 minutes
- Open the Instant Pot and remove the bacon and stir. Let rest for 5 minutes before serving. Garnish with cilantro if desired. Cooked beans will last for 1 week in the fridge.