Instant Pot Pinto Beans
Instant Pot Pinto Beans are easy to make and a versatile ingredient for quick, healthy meals. How to cook pinto beans from dry in your Instant Pot, with cook times for both soaked and unsoaked beans. Use these Mexican pinto beans in easy meals such as burritos, rice and beans, soups and chili.
Servings: 12 servings
- 1 pound dry pinto beans
- ½ small white onion chopped
- 4 cloves garlic minced
- 1 jalapeño seeds and ribs removed and chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon black pepper
- 4 cups water (5 cups water for unsoaked beans), filtered if possible
- ½ teaspoon salt or more to taste
Rinse and pick over beans to make sure there are no small pebbles or other debris.
Optional: Soak beans in a large bowl of water (use filtered water, if possible) for at least 8 hours and up to 12 hours, at room temperature. Transfer soaked beans to a colander and rinse them well.
Put pinto beans (soaked and drained or unsoaked) in the Instant Pot. Add the water and remaining ingredients, except for the salt, and stir to combine.
Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time using the Pressure Cook or Manual button at high pressure:Unsoaked beans: 30 minutes.Soaked beans: 15 minutes.
The Instant Pot will take about 10 to 15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pressure to release naturally for at least 15 minutes by leaving the Instant Pot alone.
Then turn the steam release valve to the venting position to make sure all of the pressure has been released. Once the pin has dropped down, carefully open the Instant Pot lid. Stir and season the beans to taste with salt.
Cooled beans can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- If you are short on time, you can omit the fresh onion, garlic and jalapeño. Add 1/2 teaspoon garlic powder in addition to the other seasonings.
- After reader feedback and further recipe testing, I have increased the amount of water for unsoaked beans from 4 cups to 5 cups. This allows for more even cooking of the beans.
Serving: 1/2 cup | Calories: 136kcal | Carbohydrates: 25g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 109mg | Potassium: 543mg | Fiber: 6g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg
Nutrition information is only an estimate.
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