Perfect Instant Pot Pinto Beans

Comforting pinto beans are about to become your new favorite weeknight hero! Anyone who loves hearty, filling meals will absolutely adore these tender beans that pack serious protein power. The best part? Your Instant Pot does all the heavy lifting while you relax.

Recipe Details

Timing & Servings: Active Time: 15 minutes, Total Time: 1 hour 15 minutes, Serves: 8 people.

Nutrition Profile: Gut Healthy, Diabetes-Friendly, Nut-Free, Dairy-Free, Healthy Pregnancy, Soy-Free, High-Fiber, Heart-Healthy, Vegan, Vegetarian, High-Protein, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 128 Calories, 1g Fat, 23g Carbs, 8g Protein.

Ingredients You’ll Need

Water: You’ll need 4 cups of water to cook these beans perfectly. This gives them plenty of room to expand and get super tender.

Dried pinto beans: 1½ cups of dried pinto beans, rinsed clean. Make sure to give them a good rinse to remove any dust or debris!

Scallions: 2 large scallions cut into 4-inch pieces. These add such a lovely mild onion flavor that infuses the whole pot.

Dried chile de arbol: 1 (3-inch) dried chile, chopped up. This brings just the right amount of gentle heat – not too spicy!

Lime juice: 2 tablespoons of fresh lime juice. This brightens up the whole dish and adds that perfect tangy kick.

Garlic: 2 large cloves, crushed. Nothing beats the amazing aroma of garlic cooking with beans.

Ground cumin: 1 teaspoon of cumin adds that warm, earthy flavor that makes these beans so special.

Salt and pepper: ½ teaspoon each of salt and ground pepper. Season to taste – you know what you like!

Bay leaf: 1 bay leaf for that subtle herby background note. Don’t forget to remove it before serving!

Lime wedges: Optional for garnish, but I totally recommend them for that extra burst of freshness.

How to Make Instant Pot Pinto Beans

Step 1: Add water, rinsed pinto beans, scallion pieces, chopped chile, lime juice, crushed garlic, cumin, salt, pepper, and bay leaf to your Instant Pot. Give everything a quick stir to combine.

Step 2: Cover your Instant Pot and lock the lid in place. Turn the steam release handle to the Sealing position – this is super important!

Step 3: Select the Pressure Cook setting on High pressure for 40 minutes. Your Instant Pot will take about 8 minutes to come up to pressure before the actual cooking starts.

Step 4: When cooking is done, let the pressure release naturally for 10 to 15 minutes. You’ll know it’s ready when the float valve drops down.

Step 5: Carefully remove the lid from your cooker. Use a slotted spoon to transfer the beans to a serving bowl.

Step 6: Remove and discard the scallions, garlic pieces, bay leaf, chile pieces, and any remaining liquid. Garnish with lime wedges if you want that extra pop of flavor!

Easy and Quick Instant Pot Pinto Beans Version

Want to speed things up even more? You can soak 1½ cups of pinto beans overnight in water that covers them by 2 inches. Drain the soaked beans and follow the same recipe, but reduce the pressure cooking time to just 15 minutes! This cuts your total time down significantly while still giving you perfectly tender beans.

Serving Ideas

These beans are amazing in so many ways! Stuff them into warm tortillas for quick tacos, or spoon them over baked potatoes for a complete meal. They’re also perfect in burrito bowls with rice, or as a hearty side dish with cornbread and a simple green salad.

Storage

Store your cooked beans in the fridge for up to 3 days in an airtight container. To freeze them, let the beans cool completely, then store in freezer bags for up to 6 months. Reheat in the microwave or on the stovetop with a splash of water.

Substitutions

No scallions? Swap in 2 medium shallots, halved lengthwise. Can’t find chile de arbol? Dried ancho or guajillo chiles work great too! You can also use any dried beans you have – black beans, cannellini, or even chickpeas all work with the same cooking time.

Pro Tips

Skip the soaking: Your Instant Pot makes perfectly tender beans without any overnight soaking needed!

Don’t rush the release: Natural pressure release keeps your beans from getting mushy or breaking apart.

Save that cooking liquid: If your beans look a little dry, save some of that flavorful cooking liquid to add back in.

Batch cooking wins: Double this recipe and freeze half for super easy meals later!

FAQs

Do I really not need to soak the beans?

Nope, you don’t! The Instant Pot works its magic and makes the beans perfectly tender in 40 minutes without any soaking. If you do want to soak them overnight, you can reduce the cooking time to 15 minutes.

Can I use canned beans instead?

I wouldn’t recommend it for this recipe since canned beans are already fully cooked. They’d turn to mush in the Instant Pot! Stick with dried beans for the best results.

Why aren’t my beans getting soft?

If your beans are still firm, try cooking them for an additional 5 to 10 minutes on high pressure. Sometimes older beans need a little extra time to get tender.

What’s the best bean to water ratio?

For pinto beans, I use about 1½ cups beans to 4 cups water, which works perfectly! For other beans, a general 1-to-3 ratio usually does the trick.

How long do these beans last?

Your cooked beans will stay fresh in the fridge for up to 3 days. You can also freeze them for several months – just make sure they’re completely cool first!

I’d love to hear how your beans turned out! Did you try any fun variations or serve them in a creative way? Drop a comment and let me know – I always love hearing about your cooking adventures!