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.
I’ve cooked soaked pintos in my instant pot many times, but today I didn’t plan ahead. Looking for a recipe to give me timing and quantity of liquid for cooking dried beans and found this. Great recipe. I didn’t have any bacon on hand, so I used the trick that gives dishes a smoky flavor when I cook for vegetarian friends. In place of the bacon and cayenne, I added a heaping teaspoon of ground dried chipotle pepper. and I subbed smoked sweet paprika for the regular paprika. Oh, and since I didn’t have the rendered bacon fat, I used a couple Tbs butter to saute the onions. Ok, I’m one of those annoying people who praises a recipe but I didn’t actually follow it! Really, I would have if I’d had the bacon, what can I say?! This recipe was great inspiration for my interpretation. The beans ended up with both heat and smoky flavor. Thanks!
My Spouse is also a vegetarian so we always add a couple dashes or to taste of Liquid Smoke (Hickory). It gives a great smokey flavor.
This recipe is fantastic! Best pinto bean recipe I have found. Husband and kids thought it was great, too!
Have you ever tried this with a ham hock?? Making these tonight and I have one in the freezer! Also, wondering if 2 pounds of beans would make the instant pot too full?
You bet I have. So delicious!! You know, I think you’d be fine doubling it. Please come back and let me know how it worked for you!
I double beans in my Power Quick pot all the time.
I made 2# and it turned out great!
Did you add extra time?
MMM, these are so flavorful and healthy. Thanks for the recipe!
What setting do you put the pressure valve on, sealed or open?
The pressure valve should always be in the sealed position right after closing the lid. Does that make sense?