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.
Side note: if you’d rather use a slow cooker, check out my crock pot pinto beans recipe. (You can make that with or without the ham.)
I am happy to introduce to you The Easiest Pinto Beans Recipe Ever. 🤓👍🏻
Often, I will 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 soak them or have hours to cook them.
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.
How to make Instant Pot pinto beans
First, gather your ingredients.
Ingredients
- dried pinto beans
- water
- Better than Bullion vegetable base
Prepping and cooking
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.
Cook time for Instant Pot pinto beans
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.)
Additional notes and tips
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! 😆
And yes, I have tried cooking them both salted and unsalted. Some folks say cooked them seasoned/ salted makes them need to cook longer.
After testing it out myself, I get similar results done both ways. So eliminating salt doesn’t seem to make a difference for me. What can I say, I still like them cooked longer. 🤷🏼♀️
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!
Storage tips
Store Instant pot pinto beans in an airtight container for up to a week in the fridge, and up to three months in the freezer.
Frequently asked questions
I have found that 5 1/2 cups for every pound of beans works perfect. This gives the beans plenty of cooking liquid to get well-cooked.
For super tender pinto beans, cook on high pressure for 45 minutes, with a full natural release. Please note that the pot will take some time to come up to pressure. Total time is around 1 hour, 27 minutes, but most of this is hands off time.
Yes, these freeze really well. Pull them out and thaw prior to using them alone, or in other recipes.
Yes! These make a great base for refried beans, or even un-fried (oil free beans). We make those often, with the cooked beans plus some of the reserved cooking liquid. I like using a stick blender to mash the beans right in the pot.
You can make these with a teaspoon of garlic powder and salt, to taste. They are still very good.
More Instant Pot Recipes You May Enjoy
- Instant Pot black bean soup
- Instant Pot black beans
- Instant Pot whole “rotisserie” chicken
- Instant Pot “baked” sweet potatoes
- Instant Pot classic beef chili
- Instant Pot red beans and rice
- Instant Pot chicken breasts
- Instant Pot chicken thighs
- Instant Pot pasta e fagioli soup
- Instant Pot hard boiled eggs
- Instant Pot spaghetti (one pot)
- Instant Pot chicken recipes
- Instant Pot oatmeal (pot in pot method)
See ALL of my Instant Pot recipes here.
Tools Used to Make Instant Pot Pinto Beans
This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.
- 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)
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.
Ingredients
- 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.)
Instructions
-
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.)
Recipe Notes
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.
Nutritional info is approximate and was calculated using a recipe nutrition label generator. Info includes regular vegetable broth, due to the app limitations. Please note a higher sodium content if using Better Than Bullion.
Sandra McGee says
This is the best and easiest Instant pot recipe for pinto beans that I have ever tried. Actually, it is the best recipe for pinto beans bar none; forget all the other ways of cooking them. The “better than bouillon” veggie base adds the perfect umami taste, and with these instant pot directions, the beans turn out silky and delicious every time.
Netta Nicacio says
I have made these numerous times; best pintos there is
Marjorie @APinchOfHealthy says
Glad to hear this Netta!
Dasha says
What about cook time if you double the beans?
Marjorie @APinchOfHealthy says
Hi Dasha! (1) Be careful of capacity. If you overfill the Instant Pot it won’t come up to pressure. (2) That being said, if you make a larger batch, I would subtract off 2-3 minutes of pressure cook time. Reason being: your come to pressure and natural release time will be longer in a bigger batch. Enjoy!
Hayley says
Worked perfectly! So happy. Do you store these in their liquid or drained? Thank you!
Marjorie @APinchOfHealthy says
Yay Hayley! Either way will work, but I usually drain them.
Robert says
Fantastic! I’ve had the same problem with IP pinto recipes – the cook time never produces a tender bean. 45 minutes is the perfect amount of time! Add a leftover ham bone and you have perfection.
Marjorie @APinchOfHealthy says
I am so happy that you enjoyed them, Robert!