These Pressure Cooker (Instant Pot) Pinto Beans are a delicious bean recipe with Mexican flavors. They are no soak, full of flavor, and meatless.
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Full Recipe/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
Ever been in a situation when your spouse walks up to you and says “I need you to cook lunch for my crew and cast members?” ok, maybe not. But this happened to me. You see, my husband is a struggling film director/writer who is currently working on a tv series. During filming, he wanted me to feed everyone on set.
I’m not a caterer, so I was initially stumped. But then it clicked, a taco lunch would be perfect.
The lunch turned out perfect! We had chicken tacos, these pork carnitas, mexican rice, 7 layer dip, these pinto beans, and tres leches cake for dessert.
I’m so excited to share this pinto bean recipe with you because it’s so flavorful and so easy to make. You don’t even have to worry about soaking the beans thanks to the pressure cooker.
How to make Instant Pot Pressure Cooker Pinto Beans?
Making these beans is pretty easy. As I stated earlier, I don’t soak these beans. There is no need to plus...I ain’t got time for all that.
First, set your Pressure Cooker to sauté on high. For the Instant Pot, that's the "More" setting. Once the display says "Hot," add your oil. Then add your onion and garlic and stir. Cook until the onion has softened, around 3 minutes.
Then add your chopped chipotle pepper in Adobo sauce. These peppers can be found in your local grocery store and add a nice kick to these beans. If you’re not a fan of spice, add just one pepper or eliminate them all together.
Next, add your garlic powder, salt, minced garlic, cumin, chili powder and stir for about 20 seconds. You should smell the spices cooking at this time. I call this step "roasting" the spices. I find it helps flavor the beans.
Next, add your vegetable broth and water and use a wooden spoon to deglaze your Instant Pot by making sure there are no bits of food stuck to the bottom of your Instant Pot. Add your beans and stir. Then add your diced tomatoes.
Press "Cancel" on your Instant Pot. Cover your Instant Pot, making sure your valve is set to “Seal.” Press “Pressure Cook” or “Manual” and select "High" Pressure for 45 minutes.
Once your timer is up, allow your pressure cooker to natural release for about 15-25 minutes. Then you may quick release the remaining pressure by moving the valve from “Seal” to “Vent.”
Open the lid and stir in your vinegar...yes, vinegar. I found that vinegar brings out the flavor of these beans even more.
And there you have it! Delicious, flavorful, easy Instant Pot Pinto Beans. Done without soaking.
I hope you enjoy this recipe 🙂
Pin Instant Pot Pinto Beans for Later
Looking for more side dishes to make in your Instant Pot? Try these out:
- Instant Pot Buttered Cabbage
- Instant Pot Collard Greens
- Instant Pot Rice a Roni
- Instant Pot Cajun Dirty Rice
- Buttery Green Beans and Potatoes
Pressure Cooker (Instant Pot) Pinto Beans
Ingredients
- 2 Tablespoon vegetable oil
- 16 oz dried pinto beans washed and picked over
- 1 large onion chopped
- 1 Tablespoon minced garlic
- 2 chopped Chipotle Peppers in Adobo Sauce + 1tsp sauce
- 1 Tablespoon Chili Powder
- 1 Tablespoon Cumin
- 2 teaspoon salt
- 1 ½ teaspoon garlic powder
- 4 cups vegetable broth
- 1 cup water
- 1 15oz can diced tomatoes with green chilies
- 1 Tablespoon white distilled vinegar
Instructions
- Set your Pressure Cooker to sauté on high. Once the display says Hot, add vegetable oil.
- Add onion and garlic and cook for about 3 minutes, until onions have softened. Then add chipotle peppers, chili powder, cumin, salt, and garlic powder. Stir for about 20 seconds.
- Add vegetable broth and water. Use a wooden spoon to stir and deglaze the pot by removing any stuck pieces of food from the bottom. Add beans and stir. Pour in diced tomatoes.
- Press “Cancel” on your pressure cooker. Cover the pressure cooker and cook on High Pressure for 45 minutes.
- Once timer is complete, allow pressure to naturally release for 15-25 minutes. Naturally release any remaining pressure.
- Open Instant Pot and add vinegar to pot and stir. Enjoy 🙂
Video
Notes
Older beans will need a longer cook time. If you follow the recipe and your beans aren’t tender, close the pressure cooker and cook for an additional 10-20 minutes on high pressure, and then slowly quick release the remaining pressure once the timer is up.
Suggested Tools for Instant Pot Pinto Beans
- A pressure cooker. I made these in my 6 Qt Instant Pot.
- A wooden spoon.
Becca says
Could these be made in advance? Best way to reheat?
Tanya says
Hi Becca, they can. I honestly usually reheat in the microwave for a few minutes but they could also be reheated on a pot on the stove on low heat until warm. I refrigerate them with a little bit of the liquid and warm them in the liquid too.
Jennifer says
Thank you for this recipe! I’ve made them several times now, and this is going to sound weird, but I just ate them mixed in with some butternut squash that was roasted with cinnamon and, oh my word, YUM!!
Tanya says
That sounds delicious Jennifer!
Kay Vee says
I used a generic bag of dry 'small red beans'.... these were so dang good when I first tasted them that I was afraid to add the 1 Tbsp white vinegar after cooking was done, thinking the flavor would change. But you were right, that addition does bring out the flavor even more!
I blitzed the onion with the 2 chipotle peppers and 1 TBSP adobo sauce in my food processor, used a 15 oz can crushed tomatoes and 1/2 small can green chiles and then just threw everything into instant pot (no oil or "roasting spices") for 50 minutes on high, 25 min natural release.
I just love love how these 'small red beans' turned out...just the right amount of spice and smokiness. Great recipe!!!
E-beth says
These Red Beans astounded me!!! My "old school" pressure cooker cooked out the liquid but after more water added & more cooking this was great!!! Hubby asked me to tell you Thank You!! Happy New Year!!!
Tanya says
Thanks so much E-beth! So glad you liked the recipe 🙂
Ellie says
I love this recipe! I've made it probably a dozen times and it's always simple and delicious. My one comment is that there's a lot of liquid, so you could cut down the water or add more beans
Tanya says
Thanks so much Ellie 🙂
Holly says
Hands down best pinto bean recipe I ever made. Whole family loved.
Tanya says
Thank you Holly 🙂 So glad you liked the recipe, we love it too.
Lee says
Beans are still crunchy. Not long enough.
Tanya says
Hi Lee, it may be that your beans are older as they will take longer to cook, regardless of the method. I've updated the recipe card with further instructions on what to do if the beans are still crunchy after 45 minutes. Even when I make it, sometimes the beans are super tender at 45 minutes and others I'll need to add a few more minutes, just depends on the beans.
Jordan says
This looks yummy! Would I be able to make this in the Instant pot duo mini?
Rosa latimer says
I will try this pinto beans recipe . Sounds simple and delicious
Noelle says
Great idea for my pressure cooker!! Thank you for sharing
Adriana Lopez Martin says
Cooking beans in the Instant Pot is a great idea they come out perfectly cooked and ready in no time. Your recipe for pinto beans sounds very tasty!
Mary Bostow says
This quick and simple recipe for pinto beans in the Instant Pot is delicious! Really good, my 3 year old even ate them! Thank you!
Anita says
Love the very detailed step-by-step on how to use the Instant Pot to prepare pinto beans.
Tayler Ross says
This is one of my favorite Instant Pot recipes! So easy and SO yummy!
Jacqueline Debono says
I still haven't bought an Instant Pot but need to do it soon. I keep coming across great recipes one can make with it! These beans sound so flavourful. I'd love a bowl right now!