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!
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.
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.
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.