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 instant pot pinto beans are so darn tasty!
Note: traditional beans require overnight soaking, but if you use a pressure cooker – you can skip the soaking all together. Dry beans to dinner in about an hour.
Easy Peasy Instant Pot Pinto Beans
Making these instant pot pinto beans 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
- Throw it all in the pot
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.
A key ingredient to this instant pot pinto beans recipe recipe is salt. Forget to add salt and you are left with bland and boring beans. 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 for 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.
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 side dish. While these instant pot pinto beans are delicious standing alone – if you want to topping them off makes them, well, over the top! I like to add:
- pico de gallo
- cotija cheese
Instant Pot Pinto Beans: The Perfect Side
These beans are the PERFECT side to so many of our delicious recipes. May I suggest:
How To Make Your Instant Pot Pinto Beans Video
Just to show you how easy these are – check out my how to video. Now that you know these instant pot pinto beans are done in a snap – go make them! And come back and tell me how much you love them!
Mexican style pinto beans made in the instant pot. No soaking required.
- 1 tbsp 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 oz can diced green chilis
- 3/4 tbsp Redmond Real Salt
- 1 tbsp cumin
- 1 tbsp paprika
- 1 bay leaves
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.
Optional - garnish with pico de Gallo, cilantro, avocado, and cotija cheese.
Cooking Time Notes
Natural Release Time & Pressurizing Time
It will take several minutes for the pot to come to pressure, usually around 15 minutes. It will also take about 25 minutes for your pot to naturally release. Total time to prepare and cook this recipe is approximately 2 hours.
Additionally - cooking times need to be adjusted according to altitude. This recipe was create at sea level. For every 1,000 feet above 2,000-foot elevation, you must increase cooking time by 5 percent.
See Pressure Cooker Altitude Adjustments for more details on why this is necessary.
Recipe Adjustment Notes
If using regular broth rather than low sodium broth, decrease salt to 1/4 tablespoon.
For a soupier consistency add 1 cup water.