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Bowl of instant pot pinto beans on the counter topped with avocado and cotija cheese.
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4.83 from 46 votes

Instant Pot 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!
Prep Time25 minutes
Cook Time50 minutes
Natural Release Time25 minutes
Total Time1 hour 40 minutes
Course: Side Dish
Cuisine: Mexican
Diet: Vegetarian
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 ounce 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.
  • Serve with pico de Gallo, cilantro, avocado, and cotija cheese. It's optional but makes the extra delicious.

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.
  • Storing Leftovers: After cooling store the beans in an airtight container and store them in your fridge for up to four days or in the freezer for up to three months.

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