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Andrea
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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
- Variations
- How to Make Instant Pot Pinto Beans
- Expert Tip
- Frequently Asked Questions
- Storage Info
- For More Recipes, Check Out:
- No Soak Instant Pot Pinto Beans Recipe
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
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.
For More Recipes, Check Out:
- Refried Beans
- Restaurant-Style Black Beans
- Instant Pot Tortilla Soup
- Instant Pot Fiesta Chicken and Rice
- Instant Pot Mexican Chicken
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!
4.83 from 189 votes
Pin Rate Save
Course: Side Dish
Cuisine: Mexican
Diet: Gluten Free, Dairy Free
Prep Time: 10 minutes mins
Cook Time: 1 hour hr 5 minutes mins
Total Time: 1 hour hr 15 minutes mins
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
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.
4.83 from 189 votes (101 ratings without comment)
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Comments:
I just made these IP beans, with a couple of tweaks, I didn’t have any broth, so I just used water, no onions or garlic so I used garlic salt, Ms. Dash Garlic and Herb seasoning, ground cumin, ground turmeric, black pepper, and paprika. It turned out great, tysm for sharing this recipe, I’ll definitely be making more batches!!Reply
Delicious! Made a ‘test’ batch and the mildly spicy, slightly smoky flavor will work as a side or on its own. Will serve with barbecued brisket this time, polish sausages another. Thanks!Reply
I’ve used this recipe several times. I love it! So much flavor.Reply
I love pinto beans and this recipe takes it over the top. So easy to make and love those spices. Thanks for sharing your recipe.Reply
OK, I have a 3 quart instant pot and I’m really new at this, and a little scared too. Is this recipe for a 3 qt or a 6 qt instant pot? If it is 6qt, what do I do to cook it in a 3qt insta pot? Thank youReply
Hi Edna! You are going to love your Instant Pot! It makes cooking so easy! Since you have a 3qt I would recommend cutting all of the ingredients in half to ensure you don’t overfill (you can adjust the measurements when you hit print recipe and change the servings from 12 to 6). And the process and cooking time will all stay the same! Happy cooking!
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