Instant Pot pinto beans are quick and easy in a pressure cooker: no soaking required! Serve them straight up or with Mexican flavors as a simple side.
- 1 medium yellow onion
- 1 pound dried pinto beans*
- 1 1/2 teaspoons kosher salt, plus more to taste
- 4 cups vegetable broth
- 2 cups water
- 1 4 ounce can diced mild green chiles
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon chili powder
- Finely chop the onion.
- In the Instant Pot, place the onion, pinto beans, salt, broth, water, green chiles, garlic powder, cumin, and chili powder, and give them a stir. Lock the lid and place the vent in the “Sealing” position.
- Cook on high pressure 38 minutes. Note that it takes about 15 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
- Natural release for 15 minutes. After the Instant Pot beeps, set a timer and wait for the natural release to let the Instant Pot release pressure. Then vent any remaining steam by moving the vent to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. (During this time the pressure indicator in the lid may drop on its own, meaning that there is no remaining steam in the pot.)
- Open the lid and taste a bean to see if it is tender. Since all brands vary, you may need a few more minutes. Once cooked, taste and add additional salt if necessary. Serve immediately with a slotted spoon, store in the refrigerator for 4 to 5 days, or freeze indefinitely. We freeze drained beans in sealable containers in 1 1/2 cup servings, which equals 1 15-ounce can.
*If you’d like to cook the pinto beans without Mexican flavors, omit the onion (optional), green chiles, cumin, garlic powder, and chili powder. IMPORTANT: Read and abide by all safety precautions in your Instant Pot / pressure cooker manual.
- Category: Essentials
- Method: Pressure Cooker
- Cuisine: Beans
Keywords: Instant Pot Pinto Beans, Instant Pot Mexican Pinto Beans