Name: Instant Pot Pinto Beans
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups dried pinto beans, rinsed; 6 cups water; 1 medium onion, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 bay leaf; 1 tablespoon olive oil

Let Me Tell You About These Beans (And Why I Love ‘Em)

So, picture this: it’s a chilly Sunday, and I’m standing in the kitchen, half-awake, coffee in hand, and the only thing I know for sure is I do not want to spend all day babysitting a pot of beans on the stove. Enter the Instant Pot (which, by the way, I resisted buying for about two years, because, you know, stubbornness). But honestly? Game changer. These pinto beans are my lazy hero meal—cozy, simple, and they basically cook themselves while I get distracted scrolling through cat videos. Oh, and there was that one time I tried to make them on the stovetop and forgot about them completely… Let’s just say, the Instant Pot doesn’t let you down like that.

Why You’ll Love Making These

I whip up these beans when I want something satisfying but low-effort, or if I’ve forgotten to plan dinner (which happens more often than I’d like to admit). My family goes nuts for them—especially when I throw in a bit of bacon or smoked paprika. And honestly, sometimes I just eat a bowl by itself with a drizzle of hot sauce. (Confession: I used to avoid making dried beans because soaking feels like a homework assignment. The Instant Pot laughs in the face of soaking!) If you’ve ever gotten hangry waiting for slow-cooked beans, you’ll get why this one’s a keeper.

What You’ll Need (And What You Can Substitute)

1 pound (about 450g) dried pinto beans (no need to soak, but if you do, they cook just a tiny bit faster)
6 cups water (sometimes I mix in a cup of chicken broth when I feel fancy, or veggie broth for my vegetarian pals)
1 medium yellow onion, chopped (red onion works too—or skip it if you’re in a pinch; I won’t judge)
3 cloves garlic, minced (or do what I do half the time and use a big ol’ spoonful from a jar of pre-minced garlic)
1-2 teaspoons salt (start with one, you can always add more—learned that the hard way)
1 teaspoon cumin (optional, but I love the extra warmth; swap for chili powder if you’re feeling spicy)
1 bay leaf (my grandmother insisted on this, but frankly, it’s fine without it too)
Optional add-ins: bacon, smoked paprika, diced jalapeños, a splash of apple cider vinegar at the end for zing

How I Actually Make ‘Em

First, give the beans a quick rinse and pick out any weird bits. (You’d be surprised what hides in a bean bag.)
Toss the beans into the Instant Pot along with the water, onion, garlic, salt, cumin, and bay leaf. If you’re adding bacon, just chop it up and throw it in. No need to fuss.
Lock the lid, set the Instant Pot to Manual or Pressure Cook on High for 35 minutes. I used to do 30, but they came out a little firmer than I like. If you soaked your beans, try 25 minutes.
Now, this is where I usually wander off and (sometimes) forget I’m cooking. Let the pressure release naturally for about 20 minutes. If you’re impatient, you can quick release after that, but beware: it’s a bit steamy.
Open up, give everything a good stir, and fish out the bay leaf. Here’s where I sneak a taste and double-check the salt (and usually add more; I always under-salt the first go-round).
Serve as is, or mash some beans with a spoon to make things creamier. Don’t worry if they look a little soupy at first—they thicken as they cool. Usually. If not, just call it bean soup!

Notes From a Bean-Lover Who’s Made Every Mistake

If your beans come out tough, they probably needed more time or they’re just old beans. (I once tried using beans I found in the back of the pantry; they were practically fossils.)
Adding acid (like tomatoes or vinegar) at the start can make beans stubbornly tough. Wait till the end for that tangy kick.
Honestly, I think these beans taste even better the next day, but…they rarely make it that long in my house.

Experiments, Good and Not-So-Good (Bean Variations)

I’ve swapped pinto beans for black beans in a pinch—works fine, just a little different flavor, and maybe check the cook time.
Once tried adding a spoonful of molasses. Not my thing, but maybe it’s yours?
Adding chorizo is a winner; tofu crumbles, less so (it sorta disappeared… live and learn).
Curious about more flavor combos? Check out this bean guide—I get lots of ideas here when I’m feeling indecisive.

What If I Don’t Have This Gadget? (Equipment Notes)

Obviously, the Instant Pot is the hero here. But if you have a regular stovetop pressure cooker, just use it—timing might be a bit different, though. No pressure cooker at all? Slow cooker works, only it takes hours. Or, do what I used to do and simmer in a big pot (just…don’t forget about them, like I did).

How I (Try To) Store Leftovers

Technically, these beans will keep in an airtight container in the fridge for 4-5 days. But honestly, I can’t remember the last time they lasted more than a day; they have a way of disappearing. You can also freeze portions, which I always mean to do but almost never do—old habits die hard.

How We Like to Serve ‘Em

Over rice with a squeeze of lime is classic, but sometimes I just pile them onto a piece of buttered toast (don’t knock it till you try it). My youngest loves them with tortilla chips for scooping, and now that I think about it, topping with shredded cheese and a fried egg turns this into breakfast. When guests are over, I set out bowls of chopped cilantro, onions, and hot sauce—let everyone go wild.

Things I Wish I Knew Sooner (Pro Tips)

I once tried to quick release the pressure the second the beep sounded. Big mistake—bean juice everywhere. Just let it sit. Go fold laundry, walk the dog, whatever.
If you overfill the pot, the beans won’t cook properly. Learned that the hard way when I tried to double the recipe for a family picnic. Just… don’t.

Questions People (Actually) Ask Me

Can I use canned beans in the Instant Pot?
Honestly, you can, but why bother? They’re already cooked! If you must, just heat them with your favorite seasonings on Sauté mode for 5-10 min.
Do I have to rinse the beans?
Well, you don’t HAVE to, but you might get some random grit in your bowl. So… yeah, I’d rinse ‘em.
How do I make these less watery?
Just let them sit uncovered in the pot after cooking, or mash some beans up. Or, on second thought, use a bit less water next time.
Can I add spices at the end?
Sure! I actually like to add extra smoked paprika or chipotle after cooking if I want more kick. Taste and tinker.
Is there a good resource for more Instant Pot bean ideas?
Absolutely—I love scanning through this blog for inspiration and troubleshooting tips.

And, if you’ve made it this far, hats off to you. May your beans be tender, your kitchen be calm, and your pressure cooker behave itself. Oh, and don’t forget to soak your beans—just kidding, you really don’t have to, but if you do, tell me if it makes a difference for you. Happy cooking, y’all!

★★★★★ 4.10 from 100 ratings

Instant Pot Pinto Beans

yield: 6 servings

prep: 10 mins

cook: 40 mins

total: 50 mins

A quick and easy recipe for tender, flavorful pinto beans made in the Instant Pot. Perfect as a side dish or for adding to your favorite Mexican-inspired meals.

Ingredients

2 cups dried pinto beans, rinsed
6 cups water
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 bay leaf
1 tablespoon olive oil

Instructions

1

Set the Instant Pot to sauté mode. Add olive oil and diced onion, and cook for 2-3 minutes until softened.
2

Add minced garlic, ground cumin, and chili powder. Sauté for another minute until fragrant.
3

Add rinsed pinto beans, water, salt, and bay leaf to the pot. Stir to combine.
4

Secure the lid and set the Instant Pot to manual high pressure for 35 minutes.
5

Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
6

Remove the bay leaf, taste and adjust seasoning if needed, and serve warm.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 210 caloriescal

Protein: 12gg

Fat: 3gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 36gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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