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
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½ tablespoon olive oil
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½ onion, chopped
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3 garlic cloves, minced
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½ teaspoon garlic powder
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½ teaspoon paprika
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1 teaspoon oregano
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1 teaspoon ground cumin
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1 ½ teaspoons salt
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6 cups water
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2 teaspoons bouillon (vegetable or chicken)
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2 cups dried pinto beans, rinsed
Instructions
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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