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Instant Pot Pinto Beans garnished with fresh cilantro and lime wedges in a rustic white bowl on a wooden table.
SavorAndSpice

Instant Pot Pinto Beans - Quick, Easy & No Soak Needed

Enjoy tender and flavorful Instant Pot Pinto Beans in just 30 minutes with this easy, no-soak recipe. Perfect for tacos, burrito bowls, salads, or as a hearty side dish, these beans are a quick, protein-packed meal that’s both healthy and versatile. Add your favorite spices, fresh herbs, or a squeeze of lime to make this recipe uniquely yours while enjoying a wholesome, healthy beans dish anytime.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner, lunch, Side Dish
Cuisine: American, Mexican
Calories: 118
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups dried pinto beans
  • 6 cups water or low-sodium broth
  • 1 medium onion chopped
  • 4-5 cloves garlic minced
  • 1-2 tsp salt adjust to taste
  • ½-1 tsp black pepper adjust to taste
  • 1 tsp cumin optional
  • 1 bay leaf optional
  • 2 tbsp. fresh cilantro chopped (for garnish)
  • 2-3 lime wedges for garnish

Equipment

  • 1 Instant Pot or Pressure Cooker
  • 1 Wooden spoon or silicone spatula
  • Cutting board and knife

Method
 

  1. Rinse 2 cups of dried pinto beans under cold water to remove any dust or debris.
  2. Chop 1 medium onion and mince 4-5 cloves of garlic.
  3. Place the rinsed beans, 6 cups of water or broth, chopped onion, minced garlic, 1 tsp cumin (optional), and 1 bay leaf (optional) into the Instant Pot.
  4. Secure the lid, set the valve to sealing, and cook on high pressure for 30 minutes (unsoaked beans) or 20-25 minutes if pre-soaked. Allow 10-15 minutes natural pressure release.
  5. Open the lid carefully, remove the bay leaf, and season with 1-2 tsp salt and ½-1 tsp black pepper. Taste and adjust seasoning if needed.
  6. Transfer beans to a serving bowl, sprinkle with 2 tbsp. chopped fresh cilantro, and serve with 2-3 lime wedges. Enjoy in tacos, burrito bowls, salads, or as a side dish.

Notes

  1. Lightly sauté onion and garlic before cooking for extra flavor.
  2. Add salt after cooking to keep beans tender and adjust spices like cumin or smoked paprika to taste
  3. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.