Instant Pot pinto beans are delicious, simple and easy! I will show you how to cook dry pinto beans in the Instant Pot, and there is no pre-soaking required.
Sometimes I think to myself: I couldn’t possibly publish this on the blog because it is just TOO simple. It is barely even a recipe!
But over and over again those types of recipes prove to be your favorites!
So I am happy to introduce to you The Easiest Pinto Beans Recipe Ever. 🤓👍🏻
Sometimes I prepare these exactly like my instant pot black-eyed peas. But I wanted to do a vegetarian/ vegan version for y’all because they are just as good y’all. Seriously.
I love that I can make these from dry beans, and they don’t have to cook all the live-long day!
Dry beans are suuuuper cheap, and they are great for stretching a buck. I barely buy canned beans much anymore. I mostly keep canned ones on hand for emergencies.
You can make them ahead, portion them out and freeze them if you wish.
Sometimes I make a batch of these Instant Pot pinto beans at the beginning of the week, along with some rice, and we eat them for lunch all week with various toppings: diced avocado, cilantro, hot sauce, salsa, etc.
Side note: skillet corn bread is excellent with these, as shown in these pictures.
The last thing I will say about my Instant Pot pinto beans is about the cook time. Usually the Instant Pot recommended cook times are pretty close to accurate. For some reason, they seem WAY off to me with their bean recommendations. That, or I like mine well-done! 😆
Either way, if you have tried with their time recommendations and have been unhappy with the texture of your beans, I say cook those bad boys at least 50% longer than they recommend. I cooked these for a whopping 45 minutes (with natural release), whereas Instant Pot recommends 25 to 30.
And they turn out perfect every time!
Tools Used to Make Instant Pot Pinto Beans
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- Instant Pot
- Better Than Bullion vegetable base – I get mine at Publix or Walmart
- Measuring cup
- Measuring spoons
Instant Pot Pinto Beans Recipe
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Instant Pot Pinto Beans (No Pre-Soaking)
- 1 pound dry pinto beans
- 5 1/2 cups water
- 1 2/3 Tablespoon Better Than Bullion vegetable base
- salt and pepper to taste (Honestly, mine didn't need any. The BTB flavored them perfectly. Taste them first.)
Rinse off your pinto beans, and drain them using a wire mesh strainer.
Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base.
Close and lock the lid, and cook on manual high pressure for 45 minutes. Note: It will take several minutes to come to pressure.
Allow the pressure to naturally release (Do not use the valve, but let it sit until the pressure indicator pin drops on its own. Mine took about 26 minutes, FYI.)
45 minutes is the pressure cook time, but this will take longer than that to cook. The pot takes a little while to come up to pressure, plus about 25 minute to naturally release.