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
Stirring a pot of pinto beans made in the Instant Pot
4.82 from 11 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



  • 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.



*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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Nope! Cooking time remains the same. It will just take longer for the Instant Pot to pressurize/de-pressurize with a larger volume.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deborah, we haven’t tried that but you can add whatever you’d like for seasoning! Let us know how it goes!

  1. Daniel says

    I have been using this since I got my instant pot last year. Perfect results every time. My only modification is I add 2 bay leaves and a splash of liquid smoke to the pot.

  2. Dawn says

    Thank you so much for this recipe. I followed it exactly (except I doubled it-which is fine in an instant pot, with no changes in timing). I added 2 tsp salt after cooking. Perfect!

  3. 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!