There’s nothing cozier than a pot of beans simmering away—except when the Instant Pot does all the work for you. These Instant Pot Pinto Beans are hearty, flavorful, and made from scratch with simple pantry staples. No soaking required!
They make the perfect base for burrito bowls, tacos, soups, or simply served with rice and toppings. Once you try cooking pinto beans at home, you’ll never go back to the canned version*
*Unless you have small children. Then you will absolutely go back to canned beans, and these beans will be a luxury.
Ingredients
Olive oil
Onion
Garlic cloves
Garlic powder
Paprika
Oregano
Cumin
Salt
6 cups water
Dried pinto beans
Instructions
Sauté the aromatics. Set your Instant Pot to Sauté. Heat the olive oil, then add the onion. Cook for about 3 minutes, until softened. Add the garlic, garlic powder, paprika, oregano, and cumin. Sauté for 30 seconds, until fragrant.
Add beans and liquid. Pour in the water, bouillon, salt, and rinsed pinto beans. Stir to combine.
Pressure cook. Cancel the Sauté function. Seal the lid, set the Instant Pot to High Pressure, and cook for 55 minutes. Natural release. Allow the Instant Pot to release naturally for 25 minutes, then carefully turn the valve to release any remaining pressure.
Serve. Open the lid, give the beans a stir, and taste for seasoning. Serve warm as a side dish, or use them in your favorite recipes.
Tips & Variations
Creamier beans: After cooking, mash some beans right in the pot to thicken the liquid.
Spicy kick: Add a diced jalapeño with the onions or a pinch of cayenne with the spices.
Make it a meal: Serve beans with rice, tortillas, fresh salsa, and avocado for a simple, nourishing dinner.
Storage: Cooked beans keep in the fridge for up to 5 days or can be frozen for up to 3 months.
Use Better Than Bouillon to take this recipe to the next level. It is hands down the secret to so many of my dishes, this one included.
Cooking beans from scratch has never been easier! With just a handful of ingredients and your Instant Pot, you’ll have a pot of perfectly seasoned, tender pinto beans ready to enjoy any day of the week. We make these Instant Pot Pinto Beans monthly, and hope you enjoy them as much as we do in our home!
If You Like This Recipe
If you like these Instant Pot Pinto Beans, check out the Instant Pot Cuban Black Beans! Another fun way to spice up your taco night.
PrintEasy Instant Pot Pinto Beans (No Soak, Perfectly Tender)
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Hearty, flavorful, and made from scratch—these no-soak pinto beans come together easily in the Instant Pot. Perfect for tacos, burrito bowls, soups, or as a simple side dish.
Ingredients
-
½ tablespoon olive oil
-
½ onion, chopped
-
3 garlic cloves, minced
-
½ teaspoon garlic powder
-
½ teaspoon paprika
-
1 teaspoon oregano
-
1 teaspoon ground cumin
-
1 ½ teaspoons salt
-
6 cups water
-
2 teaspoons bouillon (vegetable or chicken)
-
2 cups dried pinto beans, rinsed
Instructions
-
Sauté the aromatics.
Set your Instant Pot to Sauté. Heat the olive oil, then add the onion. Cook for about 3 minutes, until softened. Add the garlic, garlic powder, paprika, oregano, and cumin. Sauté for 30 seconds, until fragrant. -
Add beans and liquid.
Pour in the water, bouillon, salt, and rinsed pinto beans. Stir to combine. -
Pressure cook.
Cancel the Sauté function. Seal the lid, set the Instant Pot to High Pressure, and cook for 55 minutes. -
Natural release.
Allow the Instant Pot to release naturally for 25 minutes, then carefully turn the valve to release any remaining pressure. -
Serve.
Open the lid, give the beans a stir, and taste for seasoning. Serve warm as a side dish, or use them in your favorite recipes.
Notes
Creamier beans: After cooking, mash some beans right in the pot to thicken the liquid.
Spicy kick: Add a diced jalapeño with the onions or a pinch of cayenne with the spices.
Make it a meal: Serve beans with rice, tortillas, fresh salsa, and avocado for a simple, nourishing dinner.
Storage: Cooked beans keep in the fridge for up to 5 days or can be frozen for up to 3 months.
- Prep Time: 25
- Cook Time: 1 hour 20 min
- Category: Side, Protein
- Method: Instant Pot