Instant Pot pinto beans are easy to make and simply delicious. They make an easy side dish to many different meals.
Pinto beans are a great, budget-friendly food too. You can get dried beans for a fraction of the cost of canned prepared beans. I like that you can season them to your own tastes as well.
This pinto bean recipe is completely vegetarian but if you prefer you can add some chopped bacon to up the flavor profile.
Instant Pot Pinto Beans Recipe
If you love a quick and easy recipe, you’re going to love this! Instant Pots make food fast and flavorful. I find beans made in the IP even tastier than when they are made in a slow cooker.
Any version of the Instant Pot will do!
Looking for more budget friendly meals?
Are pinto beans healthy?
Pinto beans are high in protein, fiber and are a great source of iron. If you enjoy beans then they can definitely be a part of a healthy diet.
Why do we need to soak pinto beans?
When pinto beans are soaked before cooking it can help to remove some of the sugars that cause us to have gas and bloating.
They will also cook faster! Soaking them overnight is my preferred method but you can do it for as little as 6 hours.
How Many Cups is in 1 Pound of Dry Beans?
Two cups of dried beans (pre-cooked) will make about 5 cups of prepared beans.
How to Store Cooked Pinto Beans
These cooked pinto beans recipe should last 3 – 5 days in the refrigerator in stored in an air-tight container. I recommend you allow your beans to cool completely before putting them in any container.
Alternatively, you can also freeze pinto beans for up to 6 months.
How to Serve Instant Pot Pinto Beans
These pinto beans are made with a spicy Mexican flare – I’m from Arizona and this is how I LOVE them! I would serve them as a side with Mexican dish. Later this week I’ll be posting my recipe for homemade tortillas, they are a perfect match.
I love them just as a side with my Slow Roasted Chicken Thighs or in a burrito with my Instant Pot Shredded Beef.
Can I make these pinto beans into refried beans?
Oh yeah!!!! When I want homemade refried beans I use this recipe and cook the beans, then do the following:
- Use a potato masher to mash the beans. How mashed depends on how smooth you want the finished product.
- If you want them even a little smoother include some of the broth from the cooked beans or add chicken broth.
- Heat up if you’re using leftover beans from the fridge. Yep, it is that easy.
How to Make Instant Pot Pinto Beans
Instant Pot Mexican Beans (serves 6-8)
Prep time: 10 minutes (+12 hours of soaking)
Cook time: 45 minutes
Total: 55 minutes (+12 hours of soak time = 12 hr. 55 minutes)
Ingredients:
- 1-pound dry pinto beans
- ½ small white onion chopped
- 4 TBSP minced garlic
- 1 jalapeño (seeds and ribs removed and chopped)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon black pepper
- 1 TBSP garlic powder
- 4 cups water
- 1 TBSP salt or more to taste
Instructions:
Soak 1-pound dried pinto beans in 4 cups of water for at least six hours, if not overnight. I like to soak them in the instant pot for less clean up!
Pour the pinto beans into a colander. Rinse the beans well. Discard the water that the beans were soaked in.
Add the pinto beans back into the instant pot. Add in your remaining ingredients, including four more cups of water.
Close the instant pot by screwing on the lid and closing the valve by pushing it away from you. Set the instant pot to high pressure for 20 minutes (it will take the instant pot to come to pressure in about 10 minutes.)
For 15 minutes, allow your instant pot to naturally release. After the 15 minutes, manually release by opening the valve with a hot pad or towel to prevent from the hot steam.
Open your instant pot and give your beans a stir.
You can serve in a bowl by themselves, or on a plate with your favorite Mexican dish! Top with cilantro, jalapeños, or more onion! Enjoy!
More Instant Pot Recipes!
- Beef and Broccoli
- Instant Pot Strawberry Jam Recipe
- Instant Pot Chili Recipe
- Creamy Tomato Soup
- Instant Pot Shredded Beef Recipe for Tacos
- Brussels Sprouts in 3 minutes
- Instant Pot Beef Stew
- Orange Marmalade Butter Recipe
Instant Pot Pinto Beans
Ingredients
- 1 lbs Dry Pinto Beans
- 1/2 small White Onion
- 4 tbsp Minced Garlic
- 1 Jalapeno, chopped seeds and ribs removed
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1/4 tsp Black Pepper More or less to taste
- 1 tbsp Garlic Powder
- 4 cups Water
- 1 tbsp Salt More or less to taste
Instructions
-
Soak 1-pound dried pinto beans in 4 cups of water for at least six hours, if not overnight. I like to soak them in the instant pot for less clean up!
-
Pour the pinto beans into a colander. Rinse the beans well. Discard the water that the beans were soaked in.
-
Add the pinto beans back into the instant pot. Add in your remaining ingredients, including four more cups of water.
-
Close the instant pot by screwing on the lid and closing the valve by pushing it away from you. Set the instant pot to high pressure for 20 minutes (it will take the instant pot to come to pressure in about 10 minutes.)
-
For 15 minutes, allow your instant pot to naturally release. After the 15 minutes, manually release by opening the valve with a hot pad or towel to prevent from the hot steam.
-
Open your instant pot and give your beans a stir.
-
You can serve in a bowl by themselves, or on a plate with your favorite Mexican dish! Top with cilantro, jalapeños, or more onion! Enjoy!
Recipe Notes
These cooked pinto beans recipe should last 3 – 5 days in the refrigerator in stored in an air-tight container.
I recommend you allow your beans to cool completely before putting them in any container.
Alternatively, you can also freeze pinto beans for up to 6 months.
When I want homemade refried beans I use this recipe and cook the beans, then do the following:
- Use a potato masher to mash the beans. How mashed depends on how smooth you want the finished product.
- If you want them even a little smoother include some of the broth from the cooked beans or add chicken broth.
- Heat up if you’re using leftover beans from the fridge. Yep, it is that easy.
