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.
Love this! We’re making this for Cinco de Mayo tomorrow! So excited
Disappointed in this recipe. It tastes good but ended up like soup.
Hmm…not sure why it did? I appreciate you trying the recipe 🙂
I cooked these according to the recipe and they weren’t done. After the natural release, I tried them and cooked them for 10 more minutes. They could have used more time but family was starved.
Oh, no, I am so sorry. I am trying to think why they weren’t done. I wish I knew?!
I have made these beans twice in one month. They are delicious and my husband loves them. The first time I made them, I used the pinto beans. Yesterday, I didn’t have pintos and since we are staying away from the coronavirus, I used red beans. They were equally good. You are right when you say the seasoning makes them. Thanks for the recipe!
That is perfect! Great option! Thank you for letting me know what you did. So happy you liked them!
Somewhere up in the comments someone asked what size instant pot you were using, and that they had an 8 quart instant pot. I know because I was looking for this comment so that I could find out too. I have a 3 quart Instant pot and needed to know so I know how to scale the recipe. It would make things much simpler for the readers of “LIfe Made Simple Bakes” if you included the size of pot you’re writing the recipe for. Perhaps add it in the title, ie: Instant Pot Pinto Beans in a 6 qt pot.”, or at the beginning of the write up for the recipe.