Making Instant Pot Pinto Beans from dried beans is about as close to instant as it gets. You don’t even need to soak the beans before pressure cooking them. If you are like me, you have a few bags of dried beans in the pantry. Well, get them out and cook them tonight. You’ll thank me tomorrow.Jump to Recipe
Once you see how simple it is to make pinto beans in the Instant Pot, you will be a believer. And, these beans will become a regular meal in your household.
Pinto Beans are high in plant-based proteins, and full of vitamins, minerals, and fiber. Yet, they are low in fat and calories. One serving of dry pinto beans contains:
- Calories: 245kcal
- Carbs: 45 grams
- Fiber: 15 grams
- Protein: 15 grams
- Fat: 1 gram
- Sodium: 407 mg
- Thiamine: 28% of the Daily Value (DV)
- Iron: 20% of the DV
For those seeking healthier meal options, beans are an ideal solution. Swap out a higher fat, animal-based dinner once a week. And swap it for one that is primarily plant-based, like beans.
Presoaked Beans in the Instant Pot
Although you do not need to soak the beans ahead of cooking, I usually do a quick soak method right in the Instant Pot. It’s easy (nothing extra to clean!) and just takes an hour. While the beans are soaking, I get the rest of the ingredients together.
My Instant Pot Quick Soak method: Add pinto beans and 6 cups of water to the Instant Pot. Press the “saute” button until the screen shows “more.” There are three setting to the saute mode: less, normal, and more.
Bring the beans and water to a boil (it takes less than 5 minutes in my pot). Then press “cancel” and rest the lid on the top of the pot for an hour.
How to Cook Pinto Beans in the Instant Pot
This Pinto Beans recipe is so easy to prepare! It takes just a few easy steps:
Saute the bacon until the fat is rendered, about 3 minutes. Add the onions, peppers, garlic, and spices. Saute for a few minutes, until the onions are transluscent.
Pour in the broth to deglaze the pot, then add the water. Secure the lid, seal the pot, and set the pressure cycle.
After the pressure cycle is done and the pressure has been released from the pot, add lime juice and cilantro just before serving.
Some ideas for pinto bean toppings are Cotija cheese, crushed tortilla chips, jalapeno peppers, tomatoes, salsa, and sour cream.
Frequently Asked Questions
Yes. Soak the beans overnight or use the quick soak method. Follow steps 2-3 in the recipe directions below, using a large stockpot instead of the Instant Pot. Simmer the pinto beans on the stovetop for 4-5 hours.
No, you can pressure cook these dry beans. I prefer to do a quick soak in the Instant Pot (see notes in recipe) because the beans are more likely to stay whole. I have had the beans split when I pressure cooked them without soaking. It is just cosmetic and does not affect the taste.
You can by using oil to saute the onions and garlic and vegetable stock.
Yes, you can substitute ham hock or salt pork for the bacon in this recipe.
New to Instant Pot Cooking?
Best Pinto Beans – Instant Pot Recipe
Instant Pot Pinto Beans
Get ready for the best pinto beans, made right in the Instant Pot. They are a flavorful and easy one-pot meal, perfect for a weeknight or the weekend.
The dried pinto beans do not need to be presoaked. Soaking them before pressure cooking lessens the chance of the beans separating, though that is purely cosmetic. See *recipe notes* for instructions on how to quick soak the beans right in the Instant Pot.
- 1 lb dried beans
- 4 slices bacon, chopped
- 1 yellow onion, chopped
- 1 jalapeno pepper, membranes and seeds removed, finely chopped
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp ground cumin
- 3 cups chicken broth, hot
- 3 cups water, hot
- 1 Tbsp fresh lime juice (juice of 1/2 lime)
- 1/4 cup cilantro, chopped
Set pressure cooker to sauté, add the bacon. Sauté bacon until the fat has rendered, about 3 minutes.
Add onions, jalapeño, garlic, and spices and sauce with bacon until the onions are translucent. Preheat the broth and water (I use a microwave) to speed up the cooking time. Press cancel, add lid, seal pressure lever, and set machine on high pressure for 25 minutes for presoaked beans and 45 minutes for dried, non-soaked beans.
Allow pressure cooker to naturally release for 10 minutes, then initiate a quick release. To thicken the beans, cook on sauté with lid off until desired thickness, stirring occasionally.
Add lime juice and cilantro before serving. Top with favorite garnishes and serve.
My Instant Pot Quick Soak Method: Add 6 cups of water to the Instant Pot. Set the Instant Pot on “Saute” then select “More” (usually that means pressing the saute button twice until the screen shows the word “More”), add the beans, and bring to a boil. This should only take 5 minutes. Stir the beans. Press Cancel and let the lid simply rest on top of the Instant Pot. Let soak 60 minutes. Drain beans and rinse pot.
Variations for this recipe
- Pinto Beans with Ham Hocks. Add a smoked ham hock to the Instant Pot, and pressure cook it with the beans.
- Pinto Beans with Salt Pork. Instead of bacon, use diced salt pork in its place.
Get more simple, easy meals! Here are a few of my favorites: https://www.thefeatherednester.com/instant-pot-beef-stew/ https://www.thefeatherednester.com/instant-pot-chicken-posole/ https://www.thefeatherednester.com/lasagna-low-sodium-gluten-free/
Now, go make something special!
Shop my favorite Instant Pot accessories and cooking tools on Amazon: The Feathered Nester’s Recommendations
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