Go Back
+ servings
Three clear bowls of various uncooked beans with an instant pot in the background.
Print Recipe
5 from 1 vote

Instant Pot Pinto Beans

Here's how to make pinto beans in the Instant Pot!! This Instant Pot Pinto Beans recipe doesn’t require a soak so you can make creamy beans in the Instant Pot in no time!
Prep Time10 mins
Cook Time50 mins
Come To Pressure10 mins
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: Mexican
Keyword: Instant Pot Bean Recipes, Instant Pot Recipes, Mexican Recipes, Pinto Bean Recipes
Servings: 6 People
Calories: 262kcal
Author: Darcey Olson
Cost: $3

Ingredients

Basic Instant Pot Pinto Beans:

  • 16 oz Dried Pinto Beans
  • 6 Cups Water

OPTIONAL ADDITIONS:

  • Onion, Bay Leaf, Cumin, Salt, Garlic Powder, Garlic Salt or Tapatio

Instructions

  • Rinse beans and pick out any pebbles. 
  • Add the beans and water to the Instant Pot and stir. (Here is where you'll also add any flavor elements you decide to go with) Secure the lid, making sure the valve is in the sealed position.
  • Set pressure cooker to "pressure cook" or "manual" (depending on model), high pressure, for 50 minutes. Once the timer beeps let naturally release for 15 minutes.
  • Quick release any remaining pressure. Remove the lid.
  • Either drain the beans or remove with a slotted spoon.

EQUIPMENT

Notes

Note 1 - Amp up the flavor by replacing the water with chicken or beef broth. 
Note 2- To make refried beans: Drain the beans but reserve the liquid. Blend with an immersion blender or hand mash. Add reserved liquid 1/4 cup at a time until you reach your desired consistency.

Nutrition

Calories: 262kcal | Carbohydrates: 47g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 1053mg | Fiber: 12g | Sugar: 2g | Vitamin C: 5mg | Calcium: 93mg | Iron: 4mg