Say goodbye to soaking with this quick and easy Instant Pot pinto beans recipe that guarantees the perfect beans every time! Tender and delicious, these pinto beans are ready in about an hour and pair well with absolutely everything!
If you've ever made a big pot of homemade pinto beans on the stovetop, you know how daunting that process can be. Well, not anymore. Making pinto beans in the Instant Pot is literally a game changer! With no soaking required, you simply add dry pinto beans and water to the Instant Pot with some basic seasonings and let the pressure cooker do all the work. It's literally effortless...no hassle, no mess.
In about an hour, you will have the most delicious and tender pinto beans that pairs well with homemade cornbread, baked chicken drumsticks, and these steak bites. And since beans are full of protein, try making it a lighter meal and eat them with a side of skillet fried potatoes or steak fries.
Instant pot pinto beans taste a lot better than the canned version. And it's a much quicker cook time with this cooking method, so the next time you are looking to add beans to a big pot of chili, eat with tacos or fajitas, or just enjoy on their own, these Instant Pot pinto beans are the way to go!
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Why This Recipe Works
- No soaking required!
- Minimal effort and prep.
- Making your own beans is healthier than using the canned version. There's no additives or preservatives with this simple recipe.
- You'll get tender and delicious dried beans cooked in about an hour!
🛒 Ingredients You'll Need
- Pinto Beans - use a 1 pound bag of dried pinto beans.
- Water - dry beans absorb a lot of water which is a key ingredient when making pinto beans in the Instant Pot.
- Onion - use a yellow or white onion to add a depth of flavor to the beans.
- Garlic - skip the jarred version of minced garlic and use fresh garlic cloves. The difference in the flavor is unbelievable.
- Salt - a flavor enhancer that adds a hint of saltiness.
- Pepper - a flavor enhancer that adds a subtle peppery kick.
Be sure to see the recipe card below for the full ingredients list & instructions!
📋 Variations
- Different Types of Beans - instead of using pinto beans, try substituting with navy, black, or kidney beans. Dried lentils are also a good choice.
- Soaking Method - if you choose to soak dried pinto beans, then soak them for at least 4-8 hours or overnight in enough water that covers the beans.
- Use Broth: Substitute water with vegetable, chicken or beef broth for an added depth of flavor. Or, add 1 bouillon cubes to the water.
- Additional Spices and Seasonings - to add more of a southwestern flavor, add in 1 teaspoon of chili powder and 1 teaspoon of cumin.
- Added Spiciness - to add a kick of heat to the flavor, add in chopped jalapeño or add in red pepper flakes.
🔪 Step-By-Step Recipe Instructions
Step 1: Pour the bag of dry beans onto a counter and sort through. Discard obvious broken pieces and any rocks, as well as any dark ones.
Rinse the dry beans and place them in the Instant Pot.
Step 2: Finely chop the onion.
Step 3: Chop the garlic cloves.
Step 4: Add the chopped onion, chopped garlic, salt, and pepper to the Instant Pot and stir to combine.
Step 5: Close and lock the lid into place and turn the steam release valve to the sealing position. Set the cook time to 30 minutes using the Manual button at high pressure.
Step 6: When the cook time ends, allow the pressure to naturally release (let it sit there) for 15 more minutes.
Then, turn the steam release valve to the venting position to make sure all the pressure has been released.
Important Note
👩🏼🍳 The pressure cooker will take about 10-15 minutes to reach the pressure and then the cook time will begin counting down.
Step 7: Once the pin has dropped, open the lid.
Step 8: Stir and serve immediately.
Making pinto beans in the Instant Pot is by far the quickest, easiest, and most delicious way to enjoy homemade beans. We're talking about bringing a whole new level of convenience and deliciousness to every bite! Try using the bean broth and soaking it up with this jalapeño cheddar cornbread. It's so good!
🙋🏼♀️ Recipe FAQs
No. Some people like to soak them because it can help aid in digestion and reduce gas and bloating. But it is definitely not required.
Yes! Once they are cooked and completely cooled, add the beans and the juice to a freezer safe container and store in the freezer for up to 6 months. To thaw, place the container in the refrigerator and then reheat them on the stovetop.
Expert Tips
- To double the recipe, you typically don't need to adjust the cook time.
- If the beans are not as tender as you'd like after cooking, it's okay to put the lid back on and cook for an additional 5-10 minutes.
- To turn these into refried beans, add them to a blender or food processor. Add in a small amount of the liquid the beans were cooked in and blend until smooth.
- Try topping these with bacon, cheddar cheese, goat cheese, or feta. Fresh cut avocado and sour cream are also great toppings!
- Store in a container with a lid in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.
🍲 More Recipes You'll Love
If you tried these Instant Pot Pinto Beans or any other recipes on my website, please let me know how it turned out in the comments below ✍🏼. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Instant Pot Pinto Beans
Equipment
- Instant Pot
Ingredients
- 1 lb dry pinto beans
- 4 cups water
- ½ yellow onion
- 3 garlic cloves, chopped
- 2 teaspoons salt
- ½ teasppoon black pepper
Instructions
- Pour the 1 lb bag of dry beans onto a counter and sort through. Discard obvious broken pieces and any rocks, as well as any dark beans.
- Rinse the dry beans and place them in the Instant Pot.
- Finely chop the onion and the garlic cloves and then add them to the Instant Pot.
- Add in the salt and pepper and stir to combine.
- Close and lock the lid into place and turn the steam release valve to the sealing position. Set the cook time to 30 minutes using the Manual button at high pressure.
- The pressure cooker will take about 10-15 minutes to reach the pressure and then the cook time will begin counting down.
- When the cook time ends, allow the pressure to naturally release (let it sit there) for 15 more minutes.
- Then, turn the steam release valve to the venting position to make sure all the pressure has been released.
- Once the pin has dropped, open the lid. Stir and serve immediately.
Notes
-
- To double the recipe, you typically don't need to adjust the cook time.
- If the beans are not as tender as you'd like after cooking, it's okay to put the lid back on and cook for an additional 5-10 minutes.
- If you choose to soak dried pinto beans, then soak them for at least 4-8 hours or overnight in enough water that covers them.
- Try substituting the water with vegetable, chicken or beef broth for an added depth of flavor. Or, add 1 bouillon cubes to the water.
- Top with bacon, cheddar cheese, goat cheese, or feta. Fresh cut avocado and sour cream are also great toppings!
- Store in a container with a lid in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.
Amy Liu Dong
This dish is awesome! It is full of protein and full of flavors, even if you hate beans you will like it and you will come for seconds!
Amanda Mason
So glad you loved the pinto beans!