These Instant Pot Pinto Beans are a staple for simple, wholesome meals. Whether you serve them in burritos, tacos, rice bowls, soups, or as a hearty side dish, these beans are soft, flavorful, and incredibly easy to make—no soaking required (though you can soak if you prefer)!
With bold seasoning and the convenience of a pressure cooker, this is the go-to method for perfect beans every time.
Why You’ll Love These Instant Pot Pinto Beans
🌱 Healthy & High in Fiber – Naturally plant-based and protein-rich
⏱ Easy & Efficient – No soaking needed, cooks in under an hour
🌶 Full of Flavor – Thanks to garlic, chili powder, cumin, and jalapeño
🥘 Versatile – Use in soups, tacos, salads, or as a side dish
❄️ Great for Meal Prep – Freeze well and reheat beautifully
💧 No Fuss – No babysitting the pot or worrying about burning
What Are Pinto Beans?
Pinto beans are speckled tan-and-brown legumes that turn soft and creamy when cooked. They’re a staple in Mexican and Tex-Mex cooking, beloved for their hearty texture and earthy flavor.
When cooked in the Instant Pot, pinto beans come out tender and flavorful without the long soak or simmering process. This method lets you go from dry beans to table-ready in just over an hour!
Ingredients You’ll Need
- 1 pound dry pinto beans – Rinsed and picked over
- ½ small white onion (chopped) – Adds sweetness and depth
- 4 cloves garlic (minced) – For bold, savory flavor
- 1 jalapeño (seeds removed, chopped) – For subtle heat
- 1 teaspoon chili powder – Adds warmth
- 1 teaspoon cumin – Classic earthy seasoning
- ¼ teaspoon black pepper – Enhances flavor
- 6 cups water (filtered if possible) – For pressure cooking
- ½ teaspoon salt (or to taste) – Add after cooking to taste
💡 Optional: Skip fresh aromatics and use garlic powder for a shortcut version.
How to Make Instant Pot Pinto Beans
Step 1: Rinse the Beans
Rinse and sort through the dry beans to remove any debris or stones.
Step 2: Optional Soak
Soak in filtered water for 8–12 hours if desired. Then drain and rinse.
(This reduces cook time and can improve digestion, but is not required.)
Step 3: Add Ingredients to Instant Pot
Add beans (soaked or unsoaked), onion, garlic, jalapeño, chili powder, cumin, pepper, and 6 cups of water. Stir gently.
Step 4: Pressure Cook
Secure the lid and set the valve to sealing.
Set cook time on high pressure:
- Unsoaked beans: 30 minutes
- Soaked beans: 15 minutes
Step 5: Natural Release
Let the pressure release naturally for 15 minutes.
Then move the valve to venting to release any remaining pressure.
Step 6: Season and Serve
Open the lid carefully, stir, and add salt to taste.
Use a slotted spoon to serve or keep the cooking liquid for soups and stews.
Serving Suggestions for Pinto Beans
🌮 In Tacos – Load them up with salsa, cheese, and lettuce
🍚 Over Rice – A protein-packed, budget-friendly combo
🥣 In Soups & Chili – Adds creaminess and nutrition
🥗 On a Salad – Boost your greens with fiber and flavor
🥙 In Burritos – A classic, satisfying filling
Tips for the Best Instant Pot Beans
🥄 Skip the Salt Early – Add salt after cooking to avoid tough beans
🌽 Customize the Flavor – Add smoked paprika, bay leaf, or cilantro
⏳ Use Fresh Beans – Older beans may take longer or stay firm
🧄 Short on Time? – Use garlic powder and skip fresh onion
⬆️ High Elevation? – Add 20 extra minutes of cook time
💧 Keep the Liquid – Use the leftover broth in soups or for reheating
Storage & Freezing Instructions
🥡 Refrigerate: Store cooked beans in an airtight container for up to 4 days.
❄️ Freeze: Portion into freezer-safe containers or bags and store for up to 3 months.
🔥 Reheat: Warm in a pot with a splash of water or broth, or microwave gently.
FAQs About Instant Pot Pinto Beans
Q: Do I have to soak the beans?
A: No! The Instant Pot cooks unsoaked beans beautifully. Soaking is optional.
Q: Why were my beans still firm after cooking?
A: Older beans can take longer to soften. Add 5–10 extra minutes of pressure cook time if needed.
Q: Can I make these beans spicy?
A: Yes! Leave in the jalapeño seeds or add cayenne pepper to kick it up a notch.
Q: Can I double the recipe?
A: Yes, as long as you don’t fill past the max line in your Instant Pot.
Final Thoughts
These Instant Pot Pinto Beans are a must-have for quick, wholesome, and flexible meals. With just a few pantry staples and minimal effort, you can enjoy perfectly cooked beans anytime—no cans, no fuss.
Whether you’re feeding a crowd or freezing batches for later, this is the kind of recipe that makes healthy eating easy and satisfying. Try it once, and you’ll never go back to stovetop beans again!
Short Version
Instant Pot Pinto Beans
Ingredients
- 1 pound dry pinto beans
- ½ small white onion chopped
- 4 cloves garlic minced
- 1 jalapeño seeds and ribs removed, chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon black pepper
- 6 cups water filtered if possible
- ½ teaspoon salt or to taste
Instructions
- Rinse and pick over the beans to ensure there are no small pebbles or debris.
- Optional: Soak the beans in a large bowl of water (use filtered water, if possible) for at least 8 hours and up to 12 hours, at room temperature. After soaking, drain and rinse the beans well.
- Place the pinto beans (soaked and drained or unsoaked) in the Instant Pot. Add the onion, garlic, jalapeño, chili powder, cumin, pepper, and 6 cups of water. Stir to combine.
- Close the Instant Pot lid and set the steam release valve to the sealing position. Set the cook time using the Pressure Cook or Manual button at high pressure:
- Unsoaked beans: 30 minutes.
- Soaked beans: 15 minutes.
- The Instant Pot will take about 15 minutes to reach pressure, then the cook time will begin. When the cook time ends, allow the pressure to release naturally for at least 15 minutes by leaving the Instant Pot alone.
- Next, move the steam release valve to the venting position to release any remaining pressure. Once the pin drops, carefully open the lid. Stir and season the beans with salt to taste. There will be extra cooking liquid, which you can either drain off or serve with the beans.
- Once cooled, store the beans in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Notes
After feedback from readers and additional recipe testing, I’ve increased the amount of water from 4 cups to 6 cups. This ensures more even cooking of the beans.
Some readers have reported that their unsoaked beans were still firm after cooking for 30 minutes. Older beans tend to take longer to cook, and very old beans may never become tender. If your beans aren’t as soft as you’d like after 30 minutes, you can increase the pressure cooking time.
If you’re at high elevation, I recommend adding about 20 minutes to the cook time.
