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Pressure Cooker (Instant Pot) Pinto Beans

These Pressure Cooker Pinto Beans are quick and easy when made in your Instant Pot. Delicious Mexican flavors come through in this no soak pressure cooker bean recipe.
Course Side Dish
Cuisine Mexican
Keyword instant pot pinto beans
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 people
Calories 249kcal
Author Tanya


  • 2 Tbsp vegetable oil
  • 16 oz dried pinto beans washed and picked over
  • 1 large onion chopped
  • 1 Tbsp minced garlic
  • 2 chopped Chipotle Peppers in Adobo Sauce + 1tsp sauce
  • 1 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 2 tsp salt
  • 1 ½ tsp garlic powder
  • 4 cups vegetable broth
  • 1 cup water
  • 1 15oz can diced tomatoes with green chilies
  • 1 Tbsp white distilled vinegar


  • 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 :)



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.

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Calories: 249kcal | Carbohydrates: 39g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Sodium: 1078mg | Potassium: 849mg | Fiber: 9g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 4.9mg | Calcium: 79mg | Iron: 3.6mg