No Soak Instant Pot Pinto Beans

Say hello to the ultimate fiesta side: no-soak, effortlessly tender Instant Pot Pinto Beans, they’re a game-changer for any meal!

Pinto beans in a white bowl.

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.

Recipe Ingredients

Spoon in a bowl of cooked pinto beans.
  • 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.

Instant Pot Pinto Beans served in a bowl with a spoon.

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

What to serve with Instant Pot Pinto Beans?

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!

Can I cook pinto beans in a slow cooker?

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.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Instant Pot Pinto Beans in a bowl.

No Soak Instant Pot Pinto Beans Recipe

Say hello to the ultimate fiesta side: no-soak, effortlessly tender Instant Pot Pinto Beans, they're a game-changer for any meal!
4.82 from 179 votes
Pin Rate
Course: Side Dish
Cuisine: Mexican
Diet: Gluten Free, Dairy Free
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 12 ½ cup servings
Calories: 87kcal
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 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
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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.

VIDEO

NOTES

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

Nutrition

Serving: 1serving | Calories: 87kcal | Carbohydrates: 12g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 295mg | Potassium: 261mg | Fiber: 4g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 26mg | 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. Making these yummy beans for the second time today. The first time without the bacon, today using diced pancetta. I will not remove pancetta when done. I used them to make protein bowls with rice, finely shredded red cabbage and carrot, diced peppers, a little cheese, avocado and balsamic vinaigrette. So good! My partner loves them. He warms them in the microwave, adds salsa, cheese and a side of tortilla chips. You could easily turn them into a quick soup by adding other ingredients that you like and using an immersion blender or regular blender. Sky’s the limit with these beans!

  2. Added to my make again list. This is very tasteful! I cooked the bacon in small pieces and left it in the beans. I cooked the beans 5 more minutes than called for. When cooking was complete, I added hamburger meat, fresh cilanto, a can of diced green chilis and 2 1/2 more cups of water. Many thanks for the recipe!

  3. 5 stars
    I’ve now made this recipe several times! Delicious! Followed the recipe . I did leave the bacon in.

  4. 5 stars
    I made these delicious pinto beans today and was drooling with anticipation while they were cooking. They did not disappoint. My mom came from Kentucky and made pinto beans on a weekly basis but these are the best I’ve ever had period. I used the recipe exactly but cut my bacon small and left it in. Served with cornbread and fried potatoes and was taken back to childhood. Thank you so very much!