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.
Felicia says
Delicious. I never remember to soak beans so the instant pot lets me have fresh beans anytime we want.
Marjorie @APinchOfHealthy says
Yay, Felicia! Same here…I am glad we don’t have to remember to soak if we don’t want to.😎👊🏻
Catherine says
Are you using a 6 at instant pot for this recipe? Can’t wait to try it, my husband loves beans and cornbread.
Marjorie @APinchOfHealthy says
Hi Catherine! I use a 6 quart.
Katherine says
Delicious! Based on a couple other reviews I was concerned that these would be too soupy and/or overcooked, but instead they’re just perfect. I used some generic chicken bouillon instead of BTB, but otherwise followed the recipe to a T. I would actually add a tad more water next time, as I like my pintos a little soupy.
Marjorie @APinchOfHealthy says
I am so glad that you enjoyed them, Katherine.💖
Victoria says
I AM ALSO A NOVICE TO USING AN INSTANT POT SO I WANTED TO CLARIFY, when you say do not use the valve ( in the last step) do you mean not to set the instant pot to the seal position?
Victoria
Marjorie @APinchOfHealthy says
Hi Victoria! Definitely set it to sealing when cooking anything under pressure. For this particular recipe, just do no release any pressure using the valve, but let the pot sit once the pressure cook cycle is finished, until the pressure indicator pin drops.
Carl magrove says
Wow! Over an hour of cooking time! I think I’ll stick with my old fashioned pressure cooker for the beans. 40 minutes cooking time Total! That includes coming to pressure, cooking at pressure, then sitting for 5 minutes, running a little water over the top to release the pressure, then another five minutes just sitting in marinating before serving.
Marjorie @APinchOfHealthy says
You do you, bro. 😎👊🏻
Helen says
How can I cook this recipe using ham hocks? Wou that just replace the BTB? Also I usually put lard (fresh rendered from our pig fat) to our beans. Can I do this in an insta pot? Im very new to the insta pot cooking. Than you in advance for your help.
Marjorie @APinchOfHealthy says
Hi Helen! Yes, you could do both of those in place of the bullion, or with half the amount of bullion. Same cook time and liquids.👌🏻
Rlaw says
Why would you go to someone’s recipe, not make their recipe, and feel the need to post your recipe…. Create your own blog….. narcissism much?
Wanda says
beans were excellent! Just got my instant pot and was disappointed when I cooked my first batch at the recommended 30 minutes. This time I added that extra 15 minutes and they were perfect! Thanks for your suggestions!
Marjorie @APinchOfHealthy says
I am so glad that you enjoyed them, Wanda!💖
caryncush@gmail.com says
Hi! Thanks so much for your great blog!
Have a recipe for that yummy looking skillet cornbread you recommend as an accompaniment?
Thanks.
Caryn
Marjorie @APinchOfHealthy says
You are so welcome! That cornbread is linked in the post, but here it is again: https://www.apinchofhealthy.com/southern-skillet-corn-bread/
karen says
love beans – made this last night as directed – perfect
Marjorie @APinchOfHealthy says
Woo hoo, Karen! So happy to hear it.