Instant Pot Pinto Beans

Instant Pot Pinto Beans make cooking beans from scratch so easy! No soaking required, these Mexican style pinto beans are a great healthy addition to so many meals!

Stop buying canned pintos, let me tell you nothing compares to homemade beans. And canned taste food is just meh, yeah it’s easy but once you try beans in your Instant Pot you will never want canned beans again! Getting a pressure cooker has been a game-changer especially because things like beans cook in half the time. 

Instant Pot Pinto beans are honestly so easy to make, we love ours in Mexican dishes like burritos, burrito bowls, rice and beans, and on their own with a sprinkle of cheese, yum! Pinto beans are usually sold in bulk sections, or 1 pound bags.  

How to Make Instant Pot Pinto Beans

• Sort and Rinse: No bag of beans is ever perfect there is always some debris and will shriveled beans. Once beans are measured out pick out debris and rinse beans well under cold water. 
• Saute: Add avocado oil to your Instant pot and saute onion, jalapeño, garlic, tomato, cumin, chili, and salt for 2 -3 minutes. 
• Add Pinto Beans and Broth: add rinsed beans and chicken broth to your pressure cooker, stir well to combine all ingredients. Alternatively, you can use vegetable broth to keep this recipe vegan.
• Pressure Cook: Cook dry pinto beans for 40 minutes on high pressure. Let pressure naturally release. 

Love using your pressure cooker, also try:

• Instant Pot Cauliflower Cheese Soup
• Instant Pot Vegan 10 Bean Taco Soup
• Instant Pot Lemon Chicken Orzo Soup

Yield: 8 servings

Instant Pot Pinto Beans

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Instant Pot Pinto Beans make cooking beans from scratch so easy! No soaking required, these Mexican style pinto beans are a great healthy addition to so many meals!

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 45 minutes

Total Time 1 hour 35 minutes

Ingredients

• 2 tbsp avocado oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1 jalapeño, diced, stem removed
• 1 tomato, diced
• 1 tbsp cumin
• 1 tsp chili 
• 1 tsp salt
• 2 1/2 cups dry pinto beans, sorted and rinsed
• 4 cups chicken broth 

Instructions

Sort and Rinse:

1. Pick out debris and rinse beans well under cold water. 

Saute:

1. Add avocado oil to your Instant pot and saute onion, jalapeño, garlic, tomato, cumin, chili, and salt for 2 -3 minutes, until veggies are tender. 
   Add in rinsed beans and chicken broth to your pressure cooker. Stir well to combine all ingredients. Alternatively, you can use vegetable broth to keep this recipe vegan.


Pressure Cook:

1. Cook dry pinto beans for 40 minutes on high pressure. Let pressure naturally release, enjoy!