Instant Pot Pinto Beans
Instant Pot Pinto Beans are tender, full of flavor and so easy to make in a pressure cooker. This no-soak pinto beans recipe can be ready to serve in just over 30 minutes! Enjoy them as a main dish with a fresh salad and cornbread. Or pair them with your favorite Mexican dish, from tacos to enchiladas.
Servings: 2 1/2 cups cooked beans
Ingredients
- 1 ½ cups dry pinto beans
- 3 ½ cups water
Instructions
- Add the pinto beans to a colander and run them under cold water to wash away any dirt or dust. Remove any split beans or rocks if you see them.
- Add the rinsed beans and water to the Instant Pot and attach the lid. Ensure the valve is in the sealing position.
- Set the Instant Pot to Pressure Cook - Manual for 30 minutes. When the Instant Pot finishes, allow the pressure to release naturally.
- Once all of the pressure has been released, open the lid and season your pinto beans as desired (see below for flavor suggestions).
- Serve warm and store any leftovers in an airtight container in the fridge for up to three days.
Notes
Cooking the beans for 30 minutes produces a tender bean that still holds its shape but there may be excess cooking liquid to drain off before serving. If you prefer a more broken down bean, increase the cooking time to 35-40 minutes.
Flavor Suggestions
- Garlic and Herb
- Add 2 cloves minced garlic and 1 teaspoon fresh minced thyme to the Instant Pot in Step 2.
- Season with salt, pepper, and garnish with fresh parsley and a squeeze of lemon in Step 4.
- Tex-Mex
- Saute 1 cup diced onion in 1 tablespoon olive oil until tender-- about 3 minutes.
- Add 2 cloves minced garlic and minced jalapeno. Saute for another minute.
- Add 3 tablespoons of your favorite taco seasoning and continue with step 1.
- BBQ
- Saute 1 cup diced onion in 1 tablespoon olive oil until tender-- about 3 minutes.
- Add 2 cloves minced garlic and cook for an additional minute.
- Add the beans and water (Step 2) and ¼ cup BBQ sauce. Mix to combine and continue with Step 3.
- For even more flavor, swap out the water with vegetable broth/stock!
