Instant Pot Pinto Beans
Home-cooked pinto beans taste better and have a better texture than canned beans. They are cheaper too.
Servings Prep Time
10servings 15minutes
Passive Time
45minutes
Servings Prep Time
10servings 15minutes
Passive Time
45minutes
Ingredients
Instructions
  1. Pick through beans and rinse well. Put them in an Instant Pot with the remaining ingredients.
  2. Follow the safety instructions (check the ring, the steam release valve, etc.). Lock the lid in place. If your Instant Pot has one, press the Beans button to cook on high pressure for 30 minutes. If it doesn’t, use the other buttons to cook the beans on high pressure for 30 minutes.
  3. Let pressure release naturally. Remove lid and test beans for doneness. They should be creamy and tender. If they are undercooked, use the saute function to cook beans until tender.
  4. Serve pinto beans hot with cornbread, over rice or sweet potatoes, or in a tortilla. Use the broth to cook cornbread or rice or to make gravy.
Recipe Notes
  • While the time for cooking these beans under pressure is just 30 minutes, it takes time to add enough heat to create pressure and more time for the pot to cool down so you can remove the lid.
  • It is a little faster in total to cook the beans five minutes longer and use the quick-release method to release the steam. I don’t like the noise and fuss. The legumes rebel by splitting more than with the natural-release method.
  • You can also cook pinto beans with this mixture of spices and vegetables in a pot on the stove. See my master recipe for How to Cook Dried Beans for details.

Nutritional Information for Instant Pot Pinto Beans

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