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    Home » Pressure Cooker » No Soak Pressure Cooker Pinto Beans

    Published: Jul 1, 2022 · Modified: Jul 25, 2022 by Kadee

    No Soak Pressure Cooker Pinto Beans

    Jump to Recipe Jump to Video Print Recipe

    One of my favorite side dishes at a Mexican restaurant is whole pinto beans.  I like them kind of soupy and really flavorful.  When I discovered I could make beans in the instant pot without soaking and waiting I jumped on board.  These pressure cooker pinto beans are so darn tasty!

    Note: traditional beans require overnight soaking, but if you use a pressure cooker - you can skip the soaking altogether. Dry beans for dinner in about an hour.

    Pressure cooker pinto beans in a black rimmed bowl surrounded by tomatoes, avocado, and peppers.

    What Are Pressure Cooker Pinto Beans?

    Pressure cooker pinto beans are a way of cooking pinto beans without soaking them and they taste much better than canned pinto beans! It's my favorite way to cook them because they make perfect pinto beans each and every time. If you are looking for a fresh, healthy, palette cleansing side dish try these Mexican Fruit Cups!

    Pinto beans are a wonderful source of fiber and protein. These make a great side dish or a tasty addition to burritos, or burrito bowls.

    An overhead shot of pressure cooker pinto beans in a white bowl garnished with cilantro, pico, and cotija cheese.

    Ingredients for Authentic Pinto Beans

    For this easy bean recipe you'll need:

    Ingredients needed to make authentic pinto beans.
    • Onion, Roma tomato, and garlic: Aromatics that provide the foundation for a great tasting bowl of beans.
    • Jalapenos and diced green chilies: Traditional Mexican chilies added for flavor.
    • Chicken broth: Makes for a tastier bowl of beans than water alone. You can swap with vegetable broth for a vegetarian version.
    • Dried pinto beans: This recipe uses dry, unsoaked beans. Rinse and sort through them before cooking.
    • Redmond real salt: It is no secret that we lovelovelove Redmond Real Salt. They are America's only unrefined sea salt.  The salt is mined in Utah.  Not only is this a good source of sodium, but it has naturally occurring potassium which makes sodium absorption better.  Aside from that I really love the taste.  I dare you to compare Redmond salt to your typical table salt.  You'll be amazed at the difference.
    • Cumin, paprika, and bay leaf: Spices are added to finish off the flavor.

    Pro Tip: You can find dry pinto beans near the rice in the grocery store.  You can also occasionally find them in bulk bins at select stores.

    How to Make Instant Pot Pinto Beans

    Making this easy peasy instant pot pinto beans recipe is a cinch.  Just follow a few steps: Rinse your beans (You don't even need to soak beans with this method!), chop your veggies, measure your spices, and throw it all in the pot.  Here are the details:

    1. Saute Veggies: Using the saute settings, heat 1 tablespoon olive oil in your pressure cooker. Add diced onion, diced tomato, minced jalapeno, and minced garlic to the pot, stir and cook until softened.
    2. Add Dried Beans: To your electric pressure cooker.
    A collage of images getting the instant pot pinto beans started cooking.
    1. Add Diced Green Chilis: Along with all their juices to the pot.
    2. Followed by the Spices: Cumin, paprika, salt, and bay leaf.
    Collage of adding ingredients to the instant pot.
    1. Pour in the Broth: Then stir to combine everything.  Seal pot, and cook pinto beans on high pressure for 50 minutes.  Allow a complete natural release.
    2. Serve them Up: Transfer the cooked beans to a bowl and top with your desired toppings.
    Collage of adding liquid to the pot and finished bowl of pinto beans.

    Top It Like It's Hot

    After you've locked the lid, pressure cooked, and allowed a natural release - you need to top off this delicious cooked pinto beans side dish. While these instant pot pinto beans are delicious standing alone adding a topping makes them, well, over the top!  I like to add:

    • cilantro
    • diced red onion
    • squeeze of lime juice
    • pico de gallo or salsa
    • avocado or guacamole
    • cotija cheese

    Store

    • Refrigerator: After cooling store the beans in an airtight container and store them in your fridge for up to four days.
    • Freezer: Store cooled beans in zipper bags or an airtight container with an inch of room.  They will keep in the freezer for up to three months.
    • Make ahead: Beans are the perfect make-ahead meal so feel free to make a double batch and store some in the freezer for later.

    Variations

    • Short Cut Method: Sub Rotel canned tomatoes for the green chilis and Roma tomato.
    • Meaty and Smoky: Add some cooked bacon.
    • Spicy: Add more jalapenos or swap for a serrano or habanero chile.
    • Chipotle peppers: Replace the jalapenos with 1-2 chipotle chile peppers in adobo sauce. This will add spice but also some smokiness.
    A ¾ view of pinto beans in a white bowl with a black rim. The beans are topped with pico, avocado and cotija.

    Expert Tips

    • Don't forget to add salt. This is an essential ingredient and if you skip it, you are left with bland and boring beans.  
    • Use natural release. The beans will continue to cook during the twenty minutes it takes to release all the pressure.
    • Make them over the top with a topping! They add flavor and color.
    • Serve it up as a vegetarian main dish. Turn this dish into a tasty vegetarian main dish everyone will love and serve it up with some rice or tortilla chips and lots of delicious toppings.

    FAQs

    What if I prefer to soak my beans?

    To soak dry beans, cover them with two inches of water, add two tablespoons of coarse kosher salt (or 1 tablespoon fine salt) per pound of beans, and let them soak for at least 4 hours or up to 12 hours. Drain and rinse them before cooking. Follow the same recipe but use the soaked pinto beans, reduce broth to 2 cups, and change the cooking time to 6 minutes with a quick release.

    A close up of pinto beans surrounded by limes, avocado and tomato.

    What to Serve With Instant Pot Pinto Beans

    These beans are the PERFECT side to so many of our delicious recipes.  May I suggest:

    • Chili Lime Chicken Tacos
    • Pork Carnitas
    • Red Enchiladas
    • Creamy Chipotle Tacos
    • Instant Pot Barbacoa

    I love them served with Authentic Mexican Rice, Instant Pot Mexican Rice or some crispy Mexican Potatoes.

    If you like this pinto beans recipe, then you might also enjoy:

    • Pressure Cooker Black Beans
    • Slow Cooker Refried Beans
    • Best Baked Beans
    • Caribbean Beans and Rice
    A close up of pinto beans in a white bowl.

    Don’t Be Shy!

    If you tried this pinto bean recipe or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to

    Bowl of pressure cooker pinto beans on the counter topped with avocado and cotija cheese.

    Pressure Cooker Pinto Beans

    One of my favorite side dishes at a Mexican restaurant is whole pinto beans.  I like them kind of soupy and really flavorful.  When I discovered I could make beans in the instant pot without soaking and waiting I jumped on board.  These pressure cooker pinto beans are so darn tasty!
    4.78 from 35 votes
    Print Rate
    Course: Side Dish
    Cuisine: Mexican
    Diet: Vegetarian
    Prep Time: 25 minutes minutes
    Cook Time: 50 minutes minutes
    Natural Release Time: 25 minutes minutes
    Total Time: 1 hour hour 40 minutes minutes
    Servings: 14 servings
    Calories: 146kcal
    Author: Kadee & Desarae

    Equipment

    • Pressure Cooker

    Ingredients

    • 1 tablespoon olive oil
    • 1 onion diced
    • 4 cloves garlic minced
    • 1 roma tomato diced
    • 1 jalapeno diced
    • 1 pound dry pinto beans rinsed
    • 5 cups low sodium chicken broth use veggie broth for vegetarian version
    • 7 ounces can diced green chilis
    • ¾ tablespoon Redmond Real Salt
    • 1 tablespoon cumin
    • 1 tablespoon paprika
    • 1 bay leaves

    Instructions

    • Using an electric pressure cooker, set to saute.  Add olive oil. 
    • Add onion, garlic, tomato, and jalapeño. Cook until tender.
    • Add beans, broth, diced green chilis, salt, cumin, paprika, and bay.
    • Cook on high pressure for 50 minutes.  Allow a complete natural release.
    • Discard bay leaf.
    • Serve Immediately.
    • Optional - garnish with pico de Gallo, cilantro, avocado, and cotija cheese.

    Video

    Notes

    • Don't forget to add salt. This is an essential ingredient and if you skip it, you are left with bland and boring beans.  
    • Use natural release. The beans will continue to cook during the twenty minutes it takes to release all the pressure.
    • Make them over the top with a topping! They add flavor and color.
    • Serve it up as a vegetarian main dish. Turn this dish into a tasty vegetarian main dish everyone will love and serve it up with some rice or tortilla chips and lots of delicious toppings.

    Nutrition

    Serving: 0.5cup | Calories: 146kcal | Carbohydrates: 24g | Protein: 8g | Fat: 2g | Sodium: 527mg | Potassium: 618mg | Fiber: 5g | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 7.9mg | Calcium: 58mg | Iron: 2.5mg
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    Reader Interactions

    Comments

    1. Tori says

      May 16, 2023 at 6:07 am

      5 stars
      These are a staple at our house! I make them all the time and freeze portions for later use. It's truly bursting with flavor and so much better than buying canned beans. I also love that this is a no soak recipe. I live at high altitude and end up pressure cooking on high for 60 minutes to get softer beans. Anyway, thanks for making my life easier by creating this great recipe. It saves me time and money!

      Reply
    2. Carolina says

      January 26, 2023 at 7:29 pm

      5 stars
      Amazing!!!! Seriously the best pinto bean recipe ever

      Reply
    3. Rana says

      January 25, 2023 at 3:32 pm

      5 stars
      Was so yummy. I omitted the tomato and jalapeño because i did not have them.i also used just water instead of broth bc i am vegan. I also added oregano and a touch of cayenne pepper and a bit of garlic powder. It was a hit. We made burritos with it. I had the leftovers with chips.

      Reply
    4. Carla in Texas says

      December 14, 2022 at 12:15 pm

      5 stars
      This is my go to recipe for beans now. I have done it with the exact recipe and also with some of the substitutions suggested. Perfect every time. Best recipe I have ever tried and I love beans and cornbread for supper in the winter. I save any leftovers and use them for refried beans later.

      Reply
    5. Sue says

      September 18, 2022 at 4:59 am

      5 stars
      Very tasty recipe. I did extend the cooking time and add a cup of stock, as I live in the high desert.
      I skipped the green chilis as we are sick of chili living in NM.

      Reply
    6. Diane Demura says

      May 10, 2022 at 3:01 pm

      5 stars
      These are such flavorful beans. My husband doesn’t usually like leftovers, but willingly gobbled these up. I served the pintos with cornbread and turnip greens.

      Reply
    7. Tamara says

      September 28, 2021 at 7:52 am

      5 stars
      If I could give these beans more than 5 stars, I would! The long search for the perfect instant pot/easy/healthy/scrumptious/made-with-mostly-pantry-staples vegan pinto bean recipe (tall order!) is over! This is IT! Oh, Beans. Where have you been all my life?

      Reply
    8. Kay Wolking Bratton says

      October 10, 2020 at 8:08 pm

      5 stars
      These turned out fantastic- AWESOME flavor!!! I followed the recipe exactly except the cooking time ... I pressure cooked for 70 minutes + 20-25 minutes of a full natural release and the beans were perfect! I DOUBLE my recipe as it is sooo good!
      NOTE: The serving size is missing for your nutrition ... please add to your recipe as well as here. Thanx!

      Reply
    9. Cynthia Washburn says

      January 01, 2020 at 9:23 am

      5 stars
      These were a huge hit! I've been wanting to find a good spicy bean recipe for quite some time, as canned beans aren't that good and have ingredients that I don't want (like sugar!).

      The only changes that I made were - I added a second jalapeno and I used a can of fire roasted tomatoes instead of the Roma tomato because the tomatoes at the store just didn't look good.

      Reply
      • Kadee says

        January 01, 2020 at 4:15 pm

        Thank you for your comment Cynthia! I'm so glad you liked them!

        Reply
    10. Nancy says

      November 12, 2019 at 2:00 pm

      5 stars
      I confess I did not follow your recipe verbatim but I used the concept such as amount of beans to liquid. I had a small leftover ham that I used for flavor along with spices and peppers I had on hand. The beans cooked up to be so tender. I did cook on high for 1 hour and nr for 45 minutes. Thank you so much for submitting this recipe. It is absolutely wonderful!! Hubby loved them as well. ????

      Reply
    11. Kim says

      July 14, 2019 at 8:43 pm

      5 stars
      Best pot of beans that I’ve made in 40 years! I loved the texture of the beans cooked this way!

      Reply
      • Kadee says

        July 14, 2019 at 9:40 pm

        This made my day! So glad you liked them!

        Reply
    12. JE says

      June 12, 2019 at 9:22 pm

      4 stars
      GREAT flavor but not enough liquid. My beans were a little too firm still despite using 5 cups of broth. I put the beans on top of baked potatoes!

      Reply
      • Kadee says

        June 13, 2019 at 8:01 am

        I need to add a note about adding additional liquid depending our your elevation. I am at sea level and my beans turn out perfect per the recipe. My mom lives at about 5000ft and needs extra. I'll make that note now. Thanks for your feedback.

        Reply
    13. Aaron says

      October 10, 2018 at 3:36 am

      1 star
      I found the time it takes to make this recipe deceiving. It takes much longer than 1 hour and 10 because you need to add the time for a natural release. It was frustrating to have dinner 40 minutes later than I told everyone it would be. I would encourage you to change the time to reflect the actual time it takes to make this recipe.

      Also, my family did not care for this recipe as the taste was meh and the beans were not done.

      Reply
      • Kadee says

        October 11, 2018 at 7:42 pm

        Hi Aaron, I appreciate your comment and input. I have added a note about the natural release time and cooking adjustments depending on altitude. Traditionally the time it takes for the pressure cooker to come to pressure as well as the natural release are not included in cooking times, but I think you are wise to suggest that these be noted. We are always working to make our recipes better so thank you for your feedback.

        Reply
    14. Shannon says

      September 02, 2018 at 6:08 am

      5 stars
      These turned out fantastic- great flavor. I Followed the recipe exacty, however i found that 50 minutes followed by a full, natural release just wasnt enough for mine. I started it back up fOr 10 more mInutes & a quick release. Perfect.

      Reply
    15. Ashley says

      August 15, 2018 at 2:55 pm

      5 stars
      I've been on the hunt for a good "BEANS-as-a-meal" recipe and this is it! Thank you so much for sharing!

      Reply
    16. David says

      July 30, 2018 at 8:33 pm

      Remember to remove bay leaf after cooking. bay leaf stems do not break down in cooking and if ingested, can puncture the stomach.

      Reply
      • Kadee says

        July 30, 2018 at 10:58 pm

        Yes, thanks for reminding me to include this!

        Reply
    17. Bob says

      July 29, 2018 at 10:05 pm

      5 stars
      PERFECT ReCIpe!! Thank You

      Reply
    18. LIsa says

      July 23, 2018 at 9:30 pm

      i have an 8qt instant pot. Can i safely double the recipe?

      Reply
      • Kadee says

        July 24, 2018 at 6:14 pm

        I think you should be fine.

        Reply
    19. Josh says

      July 22, 2018 at 5:46 pm

      5 stars
      THE beans were amazing! It tasted great with pico on top! Definitely putting it in the rotation. Thank you!

      Reply
    20. Josh says

      July 22, 2018 at 5:37 pm

      5 stars
      I just made these today because i had some beans to use up and this recipe turned out amazing! Definitely making again! Thank you.

      Reply
    21. Susan says

      July 22, 2018 at 5:35 pm

      4 stars
      I just made this and I didn't have any veggies; I threw the beans, vegetable broth plus water, and salt, bay leaf, cumin and paprika. I used smoked paprika instead of regular. substituted garlic and onion power, and added cayenne for heat. The flavor is absolutely delicious. The only thing I would do differently next time is cut the salt in half and maybe cook a tad bit longer. It was way too salty and some of the beans were a bit too firm. Otherwise, it was delicious and I will definitely do this again! thank you!

      Reply
      • Kadee says

        July 22, 2018 at 7:31 pm

        Thanks for your comment Susan! We always love hearing from those who make the recipes. I agree - if you use regular broth plus the salt it is too salty. I always use low sodium broth, and once I used regular and these came out too salty. I’ll make a note of that in the recipe card. Thanks for your input!

        Reply
    22. Rita says

      July 01, 2018 at 9:53 pm

      5 stars
      This was AMAZING! I LEFT OUT THE JALAPENOS FOR THE LITTLE ONES AND THEY ATE IT UP. I FEEL LIKE THIS DOES NEED A BIT MORE WATER AND TIME, THE TOP LAYER OF MY beans were hard.

      Reply
      • Clint says

        December 30, 2018 at 4:33 pm

        3 stars
        Needs more time

        Reply
        • Desarae says

          January 01, 2019 at 9:35 am

          Sometimes, depending on the brand of beans, it does need to have more time. I've definitely noticed a difference in quality of beans!

    23. ChRistine says

      July 01, 2018 at 7:54 pm

      5 stars
      Thanks for a Fantastic recipe! I made it for dinner tonight and it was delicious. I did MAKE ONE change. I threw everything in the pot without sauteeing the aromatics first. I didnt even bother tO chop the onion, garlic or jaLapeno pepper. I juSt thRew them in whole. ThIs is what I always do with beans in the instant pot. The pressure cookEr Practically melts them into the beans. And they flavor everything
      PERFECTLY. I used to saute the aromatis first, but with a long cooking recipe like this, it dOesnt make a difference. Thats why i love my IP--it saves time and work and it makes perfect pot of beans. Give it a try!.

      Reply
    24. Kacy says

      June 30, 2018 at 6:20 pm

      5 stars
      This was really good. I think though it needs more time. A fee of the beans were hard. But oh my...the flavor was amazing with just the right amount of heat and Spice. My husband was making a pot of beans the traditiOnal way when i Thought - let me try my instapot and now he’s hooked! Thank you!

      Reply
      • vheryl says

        August 24, 2018 at 12:21 am

        4 cups of liquid is not enough. I use 8 cups of liquid/broth for 1 lb of dry beans. any beans that are not completely submerged in liquid while cooking will be hard. 50 minutes & natueal release is perfect.

        Reply
        • Kadee says

          August 24, 2018 at 4:29 pm

          I prefer to have mine al dente and with less liquid after cooking. In the recipe notes I mentioned adding additional liquid if you prefer a softer bean and a soupier finished product. Hope you enjoy!

    25. Deren says

      June 25, 2018 at 3:24 pm

      I've only seen 4 and 7 OZ cans of green chilis. Are you sure that should be 17?

      Reply
      • Kadee says

        June 25, 2018 at 8:35 pm

        That's a typo - it should be 7oz.

        Reply
    26. goldie says

      May 01, 2018 at 3:09 pm

      5 stars
      so easy and delicious. wont be making them any other way!

      Reply

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