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

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

Instant Pot Pinto Beans are tender, flavorful, and incredibly easy to make. Using the Instant Pot cuts down cooking time while creating perfectly soft beans in a rich, savory broth. This budget-friendly recipe is great for meal prep and can be used in tacos, burritos, bowls, or served as a hearty side dish.
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
  

  • 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
  • mixing bowls
  • Skillet

Method
 

  1. Rinse the dried pinto beans thoroughly and remove any debris or damaged beans.
  2. Add the beans to the Instant Pot along with water or broth.
  3. Stir in the chopped onion, garlic, black pepper, cumin, paprika, olive oil, and bay leaf.
  4. Close the lid and set the valve to Sealing.
  5. Pressure cook on High for 35 minutes for soft beans.
  6. Once cooking is complete, allow a natural pressure release for 10–15 minutes, then carefully release any remaining pressure.
  7. Open the lid and stir the beans. Add salt to taste.
  8. Remove the bay leaf and serve warm.

Notes

  1. No soaking is required for this recipe.
  2. If you prefer very soft beans (for refried beans), cook for 40 minutes.
  3. Add diced jalapeño or chili powder for extra flavor.
  4. These beans store well in the refrigerator for up to 4 days.
  5. Freeze portions for up to 3 months for easy meal prep.