With an Instant Pot and about 1 hour, you can make perfectly cooked pinto beans every time! Let us show you how.
Instant Pot Pinto Beans
The Instant Pot is our preferred method for cooking pinto beans because it’s quick and easy (no soaking required!) and yields perfectly tender beans!
Here’s what you need to know:
- Ratio = 1 part pinto beans : 3 parts water
- Cook Time = 35 minutes
- Release = 15 minute natural release, then release any remaining pressure
Pinto beans are incredibly versatile and can be added to soups, stews, chili, bowls, tacos, refried beans, baked beans, vegan sausage, stuffed peppers, and much more!
Did you find this helpful? If so, be sure to check out our Instant Pot Cooking Times Guide for perfectly cooked grains and beans every time!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Instant Pot Pinto Beans (Fast, Perfect, No Soaking!)
A quick & simple method for making PERFECT pinto beans in the Instant Pot every time! Just 1 ingredient and 1 pot required!
Servings 4 (3/4-cup servings)
Ingredients
- 1 cup pinto beans
- 3 cups water (or vegetable broth for more flavor)
Instructions
- Add pinto beans and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 35 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
- Once the timer goes off, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped and strain off any excess cooking liquid.
- Enjoy immediately in soups, stews, chili, bowls, tacos, refried beans, baked beans, vegan sausage, stuffed peppers, and more! Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.
Video
Notes
*Nutrition information is a rough estimate.
*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).
*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).
Nutrition (1 of 4 servings)
Serving: 1 three-quarter-cup serving Calories: 183 Carbohydrates: 33.6 g Protein: 11.6 g Fat: 0.8 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 0.17 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1 mg Potassium: 559 mg Fiber: 11.5 g Sugar: 0.4 g Vitamin A: 0 IU Vitamin C: 1.03 mg Calcium: 58.99 mg Iron: 2.68 mg
Sarah F says
This was perfect in my 3 quart Instapot Mini! I added some onion, garlic, and spices as well, and made refried beans with them. I cooked them first with the beans unsoaked, and then did another batch with soaked beans, and the recipe worked great both times.
I just have to say thank you for helping me get into cooking. These recipes have been so inspiring and they’re so approachable for someone who’s developed a lot of anxiety around cooking. This was the first thing I’ve “cooked” in years, and it feels awesome to be taking care of my health at the same time. Thank you!!
Aw, we’re so glad this recipe was helpful! Thanks so much for your lovely review, Sarah! xo
Beth Martin says
I don’t know what it is with my pot, but every bean recipe I’ve tried leaves me with bean mush. I went with 30 min here, instead of 35, and got the same. I need to find a good recipe for mashing these because while a few are still bean shaped, they won’t hold up to a single stirring without falling apart.
Woah, so strange! We’d suggest contacting the manufacturer.
Grace says
I doubled the recipe, used half water/half broth, added a tsp of salt and the beans turned out perfectly! There was a fair amount of water left over, but better that than not enough. I normally soak beans overnight and then use the Instant Pot, and it often results in many busted beans. This method did not! A win for sure and very nice not having to plan ahead and soak. Thanks for all the new IP recipes!
Amazing! Thanks for sharing, Grace!