These pinto beans are better than the restaurant! Cooking them in the Instant Pot makes it crazy quick and easy to cook dried pinto beans with so much flavor you’ll never use canned again. This recipe is cheap, budget-friendly, and family-friendly, and it makes the best pinto beans we’ve ever had. The Instant Pot cooks them perfectly in right at an hour total, with no need to soak your beans!
Why This Recipe Is So Good
- We love soaking our beans, but with this recipe, there is no need! Your beans still come out perfectly tender and seasoned. No prep required!
- Pinto beans are the perfect easy, flavorful side dish or as a versatile ingredient for healthy meals. Delicious in Mexican dishes, chili, and soups, they are so easy to customize with different seasonings.
- Pinto beans are super nutritious and a great addition to your pantry staples. Packed with fiber, protein, and antioxidants, they are great for keeping on hand to fit in your dietary needs.
How To Make It
- Add everything but the salt to the Instant Pot and stir. Secure the lid.
- Cook on manual high pressure for 30 minutes, then naturally release 15 minutes. After the time is up, quick release the remaining pressure. Remove the lid and stir in the salt.
- This recipe is meant for beans that have not been soaked, but if yours have been soaked, only cook them for 15 minutes on high manual pressure.
- Make sure to add the salt to the beans AFTER cooking them. Adding them earlier can make them way too tough!
- Make sure to use vegetable stock if on a vegetarian or vegan diet, or just use water.
- To use your pinto beans in a Mexican dish, add 1 tablespoon of chili powder to your beans for an extra kick.
Why Would I Soak My Beans Anyway?
While soaking beans overnight really isn’t necessary for this recipe, it can cut down on your cook time, as well as make the beans easier to digest.
It’s also really pretty easy! Just rinse your dried beans in a colander over the sink. Place them in a big pot and fill with water, about 2 inches above the top of the beans. Let them sit overnight (at least 8 hours), and then rinse again prior to cooking.
Many people avoid eating beans because of the, uh, side effects, but soaking can significantly cut down on upset stomachs and excess gas. It’s honestly a life changer!
More Easy Recipes You’ll Love
- Instant Pot Red Beans and Rice
- Salmon Salad
- Dreamy Instant Pot Chicken and Rice
- One-Pot Chicken Pesto Pasta
- Instant Pot Frozen Chicken Thighs
- Instant Pot Country Style Ribs
- Instant Pot or pressure cooker
- Add all ingredients but salt to Instant Pot. Stir and secure lid.
- Cook manual high pressure 30 minutes. Naturally release 15 minutes, then quick release the remaining pressure. Remove lid and stir in the salt.
- Soaked beans: Cook them for 15 minutes on high manual pressure.
- Adding salt: Add to the beans AFTER cooking them or beans will be too tough.
- Vegan or vegetarian: Use water or vegetable stock.
- Beans for Mexican dish: Add 1 tablespoon of chili powder to your beans for an extra kick.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.