Instant Pot Pinto Beans (Fast, Perfect, No Soaking!)

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Bowl of perfect Instant Pot pinto beans

With an Instant Pot and about 1 hour, you can make perfectly cooked pinto beans every time! Let us show you how.

Spoon and bowl of Instant Pot pinto beans

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, bowlstacosrefried beansbaked beansvegan sausagestuffed peppers, and much more!

Instant Pot with dry pinto beans and water
Stirring a pot of pinto beans

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!

Vintage spoon in a bowl of Instant Pot pinto beans

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!
Author Minimalist Baker
Print
Stirring a pot of pinto beans made in the Instant Pot
4.75 from 8 votes
Prep Time 23 minutes
Cook Time 35 minutes
Total Time 58 minutes
Servings 4 (3/4-cup servings)
Course Helpful How-to, Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

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).

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

Reader Interactions

Comments

  1. Susan says

    Perfect beans! So tender! My IP tends to run hotter too so I reduced the cooking time to 28 minutes Thank u! For your reliable recipes!

  2. Georgia says

    I needed some beans for another recipe and found this one (I trust Minimalist Baker enough to try it first.)
    I had a mixed container of pinto beans so some were over cooked and the others were perfect. I didn’t mind because I like my soups a little thicker.
    I tasted it to adjust the seasoning, and found myself calling my son in to try them and we almost didn’t have enough for the recipe! They were so delicious made with just chicken broth. This will be my go-to recipe now, thank you!

  3. Trisha says

    My Anasazi beans, similar to pintos, were perfectly cooked at 25 minutes.

    I added 1 strip of kombu (sea kelp) that’s supposed to reduce gassiness, and a half small onion. While beans cooked I chopped onion, celery, carrots. Took the beans out, then simmered veggies with a chopped sweet potato and a few chopped mushrooms in Better Than Bouillon veggie broth, then added back the beans and their broth along with some herbs. Stunningly delicious soup that was easy to make!

  4. Helen in Denver says

    I really like these proportions using just one cup of beans — this worked perfectly in my mini Instant Pot. The beans came out perfectly for adding to a batch of chili. Thanks Dana!

    • Support @ Minimalist Baker says

      Thanks for sharing, Jason! We also find that the age of our beans can make a big difference in the cook time.

  5. Cadillac Jack says

    I’ve made this recipe several times and have never had a problem. I add several beef bullion cubes, large onion , and cube up some ham or hammocks. My excess water I drain off with a few beans and have some bean soup..

  6. Rosa says

    Is a crime to strain the liquid, it’s the best part, I love to put it in a bowl with rice and eat it as soup..
    … white rice, Spanish rice, it works!

  7. Diane says

    Can’t wait to do this recipe, do I leave the remain beans in its broth to freeze or while saving in the fridge? Or should I drain all and freeze them without any liquids?

    • Support @ Minimalist Baker says

      Hi Diane, either way works! We’d say leave in the broth in case you want to use it. You can always drain it later.

      • Pamela Wooden says

        Thank you for the cheat sheet (pdf). I’ve been placed on a gluten free diet so I welcome these ideas with the various Legumes. Btw, any difference in timing in Colorado, elevation 5280?
        Thanks in advance, Pamela

        • Support @ Minimalist Baker says

          We’re so glad it’s helpful, Pamela! We don’t have experience cooking at a high elevation, but our understanding is that you’ll need to cook for a longer amount of time (~15% longer). The Ultra and Max models come with the ability to adjust pressure settings for altitude. Hope that helps!

    • Emma says

      Diane – I’m weird I know but I drain the beans and freeze in freezer bags. I then take the bean liquid and freeze in ice cube trays, then put the cubes in a freezer bag. That way I can defrost as needed.

  8. 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!!

  9. 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.

    • Emma says

      My instant pot also cooks ‘hotter’. Try cooking for half the time and see how close to finished they are. After a few tries, adjusting time up or down, you’ll get a good baseline and can extrapolate for other bean types.

  10. 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!

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