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4.53 from 17 votes
Pressure cooker pinto beans in a black rimmed bowl. The bowl is surrounded by tomatoes, avocado, and peppers.
Pressure Cooker Pinto Beans
Prep Time
25 mins
Cook Time
50 mins
Natural Release Time
25 mins
Total Time
1 hr 40 mins

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!

Course: Side Dish
Cuisine: Mexican
Keyword: baked pinto beans, instant pot recipe, pressure cooker beans
Servings: 14
Calories: 146 kcal
Author: Kadee
  • 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
  1. Using an electric pressure cooker, set to saute.  Add olive oil. 

  2. Add onion, garlic, tomato, and jalapeño. Cook until tender.

  3. Add beans, broth, diced green chilis, salt, cumin, paprika, and bay.

  4. Cook on high pressure for 50 minutes.  Allow a complete natural release.

  5. Discard bay leaf.

  6. Serve Immediately.

  7. Optional - garnish with pico de Gallo, cilantro, avocado, and cotija cheese.

Recipe Video

Recipe Notes

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.

Elevation Adjustments

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.

Pressure Cooker Pinto Beans Q&A

What if I prefer to soak my beans?

To soak dry beans, cover them with water by 2 inches, add 2 tablespoons 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 them and rinse before using. Then follow recipe, reducing broth to 2 cups, and cook for 6 minutes with a quick release.

How long to pinto beans last?

These beans will keep in an airtight container in your fridge for about 4 days.

Can I freeze pressure cooker pinto beans?

Yes, store cooled beans in zipper bags or an airtight container with an inch of room.  They will keep in the freezer for 3 months.


  • Sub rotel for the green chilis and Roma tomato.
  • Try adding cooked bacon.
Nutrition Facts
Pressure Cooker Pinto Beans
Amount Per Serving (0.5 cup)
Calories 146 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 527mg23%
Potassium 618mg18%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 2g2%
Protein 8g16%
Vitamin A 335IU7%
Vitamin C 7.9mg10%
Calcium 58mg6%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.