Instant Pot Pinto Beans – No Soak + VIDEO

Instant Pot pinto beans are easy to make and taste so much better than the canned version! Perfect for meal prep or as a side dish to your favorite tacos, salads, or protein bowls, these beans can be ready in under an hour with no soaking required.

Instant Pot pinto beans vs. canned pinto beans

I always have a few cans of black beans in the pantry, just in case. They’re a great addition to so many of my favorite recipes, like this Southwest Chicken Salad or my Quinoa Burrito Bowls.

And while canned beans are easy to reach for, they simply just don’t taste as good as cooking your own, raw ingredients in the Instant Pot. Plus, purchasing bags of dry pinto beans will be easier on your wallet than always buying several cans.

What ingredients to use

I ended up using a 1-pound bag of dried pinto beans for this recipe. Then I threw in a shallot, some garlic, taco seasoning, and water. I also decided to use a few cups of homemade bone broth to add a little extra flavor.

No pre-soaking required

That’s right, you don’t need to soak your pinto beans before cooking them in the Instant Pot! As a matter of fact, you can cook several types of beans (like these Instant Pot refried beans, Instant Pot black beans, and even chickpeas in the Instant Pot, without soaking beforehand.

How to make Instant Pot pinto beans:

One of the best things about the Instant Pot, besides being an easy way to cook healthy food quickly, is that it is so simple — just 3 steps and you’re done! Season, cook, and serve.

Add everything to Instant Pot:

First, you want to gather all of your ingredients, including dry beans, a shallot, garlic, taco seasoning, broth, and water, then add them all to the Instant Pot.

Let the Instant Pot cook:

Next, place the lid on the pot and set the valve to seal. Then, cook on manual HIGH pressure for 45 minutes (it will take about 10 minutes for the pot to come to pressure, then a countdown timer will begin). Next, let the pressure naturally release for 20 minutes, then release any remaining pressure.

Add final seasonings:

When the pressure has been fully released, remove the shallot, crush the garlic cloves with a fork and stir them into the beans. Finally, strain off any remaining liquid, then season with additional salt, to taste. You may want to sprinkle on a bit of cilantro too. Enjoy!

Cooked pinto beans in the instant pot with serving spoon.

Variations:

  • Ham hock: Before sealing and cooking, add a large smoked ham hock to the pot to add extra flavor.
  • Bacon: Use the saute function to crisp up some chopped bacon. Then add the beans and seasonings to the pot and begin the cook process.

Tips and tricks for instant pot pinto beans

  • If you need more, this recipe can easily be doubled or tripled! And if you make too much, no worries — you can freeze it for quite some time (see my next tip).
  • If you want to meal prep, you can cook these beans and then store in the freezer for up to 2 months. When you’re ready to add them to your favorite dish, you can just take out what you need and continue freezing the rest.
  • If you have leftovers, you can store Instant Pot pinto beans in an airtight container in the refrigerator for up to 5 days.
side view of bowl of cooked pinto beans.

If you loved this Instant Pot pinto beans recipe, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on PinterestFacebookYouTube and Twitter.

More easy side dish recipes:

Bowl of cooked pinto beans flecked with cilantro.

Instant Pot Pinto Beans

Instant Pot pinto beans are easy to make and taste so much better than the canned version! Perfect for meal prep or as a side dish to your favorite tacos, salads, or protein bowls, these beans can be ready in under an hour with no soaking required.
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Prep Time: 5 minutes
Cook Time: 45 minutes
Time for pressure to build and release: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 9 people

Ingredients

  • 1 pound dry pinto beans (rinsed and sorted)
  • 1 shallot (peeled and left whole (optional))
  • 4 cloves garlic (peeled and left whole (optional))
  • 1 Tablespoon taco seasoning
  • cups bone broth (or chicken or vegetable stock)
  • 2 cups water
  • Salt (to taste)
  • ¼ cup chopped cilantro (for serving (optional))

Instructions

  • Add beans, shallot, garlic, taco seasoning, broth, and water to the Instant Pot.
  • Place the lid on the pot and set the valve to seal.
  • Cook on manual HIGH pressure for 45 minutes (it will take about 10 minutes for the pot to come to pressure, then a countdown timer will begin).
  • Let the pressure naturally release for 20 minutes, then release any remaining pressure.
  • Remove the shallot, crush the garlic cloves with a fork and stir them into the beans, and strain off any remaining liquid. Season with salt, to taste. Serve, garnished with chopped cilantro, if desired.

Notes

  • If you need more, this recipe can easily be doubled or tripled! And if you make too much, no worries — you can freeze it for quite some time (see my next tip).
  • If you want to meal prep, you can cook these beans and then store in the freezer for up to 2 months. When you’re ready to add them to your favorite dish, you can just take out what you need and continue freezing the rest.
  • If you have leftovers, you can store your beans in an airtight container in the refrigerator for up to 5 days.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Instant Pot

Nutrition

Calories: 188kcal | Carbohydrates: 33g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 54mg | Potassium: 719mg | Fiber: 8g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 3mg

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