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.
Cook time for Instant Pot pinto beans
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!
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
Note: These are Amazon affiliate links. Shopping through these links supports this site at no extra cost to you.
- 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
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Rinse off your pinto beans, and drain them using a wire mesh strainer.
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Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base.
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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.
Delora says
Starting my first batch now. I had some leftover chipotle peppers so I threw those in too. Thank you for this easy recipe.
Marjorie @APinchOfHealthy says
I hope you enjoyed it🙌🏻
Rose says
This is my go to bean recipe! I add whatever chopped onion I have, a hefty spoonful of bacon or pork fat, and a good bunch of cilantro (stems and all so can scoop them out when cooked). It’s perfect! Thanks for sharing.
Marjorie @APinchOfHealthy says
I am so glad you are enjoying it, Rose.💖 Funny, I am making these tonight to go in some burrito bowls for our dinner.😉👌🏻
Kassie says
And time work with other beans and legumes, such as dried garbanzos, lentils, navy beans?
Thank you for this simple and wonderful how to! 🌻
Bubba says
I use 44 for Garbanzos, no soak. 15 min before release.
Alicia Garcia says
Any idea if I make less than a pound if I need to adjust the cooking time much? Or is it the same? I’m still learning how to use the instapot
Marjorie @APinchOfHealthy says
Hi Alicia! I would say try the same time for now. They will heat up quicker, so check them when they are through to make sure they are tender enough for your liking. If not, simply put them back on a few more minutes (with a quick release). Enjoy!
Robbin says
This is my fifth time in five months of making them and they are perfect every time. Each time I do something a little different. First couple of times I used bacon and onions. This time I am using a ham hock. Can’t wait to taste them. Hubby loves these.
Thanks for the recipe and guidance.
Marjorie @APinchOfHealthy says
Yay, Robbin!
Robert Rockhill says
I’ve made my pinto beans with this recipe my any times. They’re so good and not having to soak them is a really deal changer. You can dress it up with different chiles, onions etc. if I don’t have a ham hock I add some bacon.
Marjorie @APinchOfHealthy says
I am so glad that you are enjoying them, Robert! Thank you for taking the time to leave a review.
Cheryl says
These are a wonderful way to stay healthy, keep our Earth healthier and save the lives of animals and keep them from being tortured. Your cooking time will be of great benefit to many. Thank you for sharing!
Marjorie @APinchOfHealthy says
Thanks Cheryl!
Andre says
Perfect. I add lots of extras – carrots celery potatoes jalapeño and smoked pork chops and use chicken stick but you are spot on. Good just by themselves too. I just like a way to sneak in veggies
Marjorie @APinchOfHealthy says
I am glad you enjoyed it, Andre. Your add ins sound delicious too.👌🏻
Annie Podkowsky says
These came out not quite as soft and cooked as they should have been. How much longer would you suggest adding to the time. I timed it 45 min from when I set it. Didn’t account for any longer of it warming up, and I didn’t do the valve release.
Anna Jorgenson says
You are supposed to set the instant pot for 45 minutes on high. So it may take 15 minutes or more to come to pressure and then the 45 minute count down will start. Then natural release.
Gregory Sargent says
I added a Honey Baked ham bone from thanksgiving and trimmed the remaining chunks of ham. Maaaan say, awesome flavor!
Marjorie @APinchOfHealthy says
Yay, Gregory! I am so happy to hear that. Those hambones are like gold at our house. I never throw them away without making some beans or soup. I will even freeze them if I cannot use them right away. Thanks for taking the time to leave feedback!🙏🏻
Amy says
Perfect! I add a tablespoon of bacon grease too.
Marjorie @APinchOfHealthy says
Yay, Amy! Glad you enjoyed it.🙌🏻
Tia says
I sauted a pound of Hillshire Farms beef sausage with a half of onion (drained the grease when done). I didn’t have BTB so I improvised. I used a mixture of water, beef, chicken, and vegetable broth equal parts for the total of 5 cups of liquid. No salt needed. Lol. Cooked for 50 minutes with natural release and, WOW!!!
These beans are worthy of my ancesters! (I know this because my 80-year-old aunt said they were the best she’s ever eaten). 🥰
Marjorie @APinchOfHealthy says
That sounds delicious, Tia! So glad you made it your own. Thank you for taking the time to circle back and leave a rating.💕🙏🏻
Billy says
Can you throw in a ham hock?
Marjorie @APinchOfHealthy says
Of course, that is always a great addition👌🏻