Instant Pot Pinto Beans are a game changer! Just think about it… tender, tasty, perfectly cooked pinto beans from dry to done in less than an hour! And NO soaking! Wow!
I love beans! All kinds – black (see my Instant Pot Beans post for quick and easy black beans), navy, great northern, and of course pinto! And I’ve always bought canned. I really didn’t want to be bothered with all of that soaking and simmering that dry beans require.
But canned beans can be expensive and kind of inconvenient (all those cans you have to open and then recycle. And they’re actually pretty heavy when you add them all together (bad for our RV trips).
Then I got my pressure cooker and made Instant Pot pinto beans! I was sold! I cannot believe it’s this easy to go from dry beans to perfectly cooked tenderness in less than an hour. I’m still amazed every time I make pressure cooker beans. So easy and so perfect.
These pinto beans can be made in bulk and stored in your fridge for delicious meals all week! We love them for tostadas and burritos, salads and sides. Yep, Instant Pot pinto beans make the whole week of cooking a whole lot easier!
How to Make Instant Pot Pinto Beans (so easy!)
Put one pound of rinsed, dry pinto beans into your pressure cooker inner pot. Add smashed garlic, bay leaf, salt, 1 tablespoon of vegetable oil and 5 cups of water. Stir, secure lid and set to pressure cook on high for 30 minutes. Let sit for an additional 10-15 minutes after the cooking cycle is complete then release remaining pressure. Remove using a slotted spoon and serve topped with sliced green onions. (full recipe below)
Tips For Perfect Pressure Cooker Pinto Beans
- Rinse dry beans well (do not soak)
- Remove any cracked or misshapen beans
- Be sure to add the oil to the pot to prevent foaming
- Add salt before pressure cooking to incorporate into the beans
- Add salt after pressure cooking to taste
- Stir gently and remove with a slotted spoon
- Save bean juice for other recipes (it’s great in soups for added flavor)
A note about adding oil to your Instant Pot pinto beans. Beans can sometimes foam up during the pressure cooking process and it can come out through the release valve when releasing the pressure. Adding oil will prevent this.
I have tried with and without the oil and I noticed a difference for sure. Foam did come out through the valve when I did not add the oil, so I always add it now.
If you would rather avoid the oil for dietary reasons, then just let it fully naturally release and you will not have this issue. You should reduce the cooking time by 3-5 minutes if you are going to fully naturally release so you don’t overcook your beans.
Full Video from my YouTube Cooking Show!
I’ve got lots of Instant Pot recipes on my YouTube channel so click here to check it out and subscribe if you’re interested.
A note about the texture of your pressure cooker beans. Some like very firm beans and others like softer ones (especially if you’re going to make one of my favorites – refried pinto beans! Yum!) And this pressure cooker cilantro lime rice goes perfectly with the beans!
You are in complete control of your bean texture! Yay!! Reduce the time by 5 minutes if you like firm beans and add 5 minutes if you like soft one. That’s it! Your beans. Your way!
Now there’s no excuse for buying canned beans anymore. Instant Pot pinto beans are quick, easy, inexpensive, and taste WAY better than canned!
Tools used to make this dish
Enjoy your Instant Pot Pinto Beans!! And be sure to tag me in a photo on Instagram when you make them!