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.
Look no further. This is absolutely the best pinto bean recipe I’ve ever had. It’s my go to now my family absolutely loves it. Simply superb!
I just wanted old fashioned pinto beans not chili beans did not work for me.
Thank you ….it is my FAV pinto recipe. This is our New Years Day meal with lots to freeze and use for the following months. Delish!!!
Back in the 50s, a guy with a cart in Balboa Park (San Diego) used to make these beans and serve them with warm corn tortillas on Sundays after church. My aunt fixed them every year on Christmas eve with tamales which is kind of a tradition in the southwest. I haven’t made them for many years. I remembered everything except the seasoning which you provided! Thank you! These beans were the best I’ve ever made. (I’m not a cook so forgive the instructions.)
Doubled recipe (plus changes below) 18 servings (freezes well)
2 Lbs. Pinto Beans
Salt Pork ½ lbs. (instead of bacon); separate pieces
Large yellow onion quartered and separated
Add chicken broth (with sodium); use whole box
Seasoning is the same – do not double
15 oz tomato sauce
Minced garlic (instead of powder) 1 Tablespoon
Juice from whole lime
Can of diced Ortega chili
4 cups water
60 Minutes, Manual, High Pressure, Insta Pot
Leave salt pork in beans when done
Pour beans over steamed tamales
Place avocado slices on top
Seriously, the BEST beans you’ve ever had. Old Sonora style. How many bean dishes do you remember after 7 decades? My family couldn’t get enough of them. The seasoning is perfect.
Hi Gail, thanks for sharing your love for this recipe and for sharing your changes!
If double the beans does it take longer? Looking forward to faster xooking beans overall. I normally use the crockpot.Thank you!
Hi Natalia, I haven’t done this before, but from what I have researched, if you have a 6 QT or larger Instant Pot, it should be doable, but would need an extra 2 cups of water or broth and likely need a little more time. I would try cooking it for 60 minutes. Otherwise, you could just do it in 2 batches. Let us know how it goes.