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 | lifemadesimplebakes.com

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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No Soak Instant Pot Pinto Beans | lifemadesimplebakes.com

No Soak Instant Pot Pinto Beans Recipe

Fool-proof no soak Instant Pot pinto beans. They are tender and flavorful and best of all, effortless! The perfect side for a fiesta!
4.82 from 165 votes
Pin Rate
Course: Side Dish
Cuisine: Mexican
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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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 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

Instructions

  • 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.

VIDEO

NOTES

* I used uncured applewood smoked bacon
** If using older beans, you may need to add up to 10 minutes additional time.
- 2 tbsp. diced green chiles make a great addition to these beans

Nutrition

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

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. 5 stars
    No denying delicious. A few small tweaks as it just sounded like it would enhance the dish. First, no way I’m tossing the bacon, so I chopped it up fine and left it in. I added one Bay leaf, 1/2 tsp of Oregano and one jalapeno quartered cut length wise. Amazing! The only thing I would change is that with my 6 quart Insignia insta pot, 47 minutes resulted in too soft of a bean (perfect to mash into re-fried) Next time I’m going with 44 minutes.

  2. 5 stars
    I have made this recipe several times. It is AWESOME! Best pinto beans ever! I do cook them a bit longer as they aren’t quite as soft as I like them at 47 minutes, but I love, love, love this recipe. I just finished putting spice packets together for my four sisters so they can just dump it in without having to measure all the spices. We grew up eating pinto beans, and I just know they’re going to love this recipe. So glad i found your site!

  3. 5 stars
    Made these yesterday evening. Did not have bacon, but did have kielbasa, so chopped and threw that in instead. Followed the recipe as written, but had to add some extra time because the beans were not fully cooked. Regardless, these turned out wonderful. Delish! Thank you!!