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    Simple Instant Pot Pinto Beans (No Pre-Soaking)

    January 31, 2020 by Gemma 24 Comments

    Fast, budget-friendly and healthy, Simple Instant Pot Pinto Beans (No Pre-Soaking) can be used as a side dish or in many great Mexican dishes.

    Jump to Recipe Print Recipe

    Simple Instant Pot Pinto Beans (No Pre-Soaking) #instantpotpintobeans #pintobeans #beans

    Beans cooked in the stovetop pressure cooker, my parents have that method down.

    My dad, being the genius scientist he is (I’m serious, he was actually a biochemist in Mexico), has notes upon notes of exact measurements for how to cook pinto beans in the numerous pressure cookers they own.

    Equipped with some of this information, I tried to replicate pinto beans in the Instant Pot but the timing and measurements were always off just a bit.

    Pinto beans and Instant Pot #instantpotbeans

    Recently, I asked my dad if we could put to use the new Instant Pot my brother purchased for them to figure this out once and for all.

    After a few measurements, some conversion formulas, and just one try, my dad and I made amazingly delicious pinto beans in the Instant Pot without any pre-soaking required.

    I am so happy to have this Instant Pot recipe figured out because pinto beans just happen to be one of my top favorite foods. They are very budget-friendly, make a great side dish, are used in many Mexican dishes and pack a big punch of protein and nutrition.

    Click here to learn more about the health benefits of pinto beans.

    I am so glad I can finally share these easy and simple Instant Pot pinto beans!

    How to Make Simple Instant Pot Pinto Beans (No Pre-Soaking)

    To begin, measure out 4 cups of dried pinto beans. Spread them out and sort through them. Pick out any shriveled, discolored beans, rocks or debris.

    Cleaning and sorting pinto beans #pintobeans

    Place the beans in a mesh strainer or colander. Rinse the beans very well 3 times under cold water. I use my hands to rub the beans together to ensure they are properly cleaned.

    Next, place the beans in the Instant Pot. Add 8 cups of water, 1 garlic clove, 1 tablespoon of kosher salt and about one teaspoon of olive oil (canola and vegetable oil work too).

    Place the top on the pot and set the valve to sealing.

    Set the pressure to high and the timer to 60 minutes (but see the special notes below for more on this).

    When the time is up, set the valve to venting and manually release all the pressure. While the pressure releases, fill up your sink with a few inches of cold water.

    When all the pressure has been released and the safety valve has lowered, open the pot and use pot holders to take out the silver insert and gently place it in the cold water. This will help stop the cooking process so that the beans don’t overcook.

    That's it, very simple. However, I do have some special things for you to note as you make your delicious beans.

    Special Notes When Making Pinto Beans

    • Even if the bag says rinsed and cleaned, do not skip this step. I always find dirty beans or debris in the bags of beans so it is best to clean them yourself.
    • Do not soak the beans. My parents never soak their beans so neither do I. They lose their color when they are soaked and the timing I’ve given here will also be off.
    • Cook the beans immediately after rinsing them. Leaving rinsed beans without cooking softens them up and will also alter the cooking time.
    • Older beans require a longer cooking time while newer beans cook faster. Try 55 minutes with a manual release for a new, just opened bag of beans and 60 minutes for a bag you’ve had for a while. When in doubt, just go for 60 minutes to ensure your beans are cooked through.
    • Store in an air-tight container in the refrigerator for 3-5 days. You can also freeze them for up to 4-6 months.

    There you go, Simple Instant Pot Pinto Beans. You are now ready to enjoy fast, homemade pinto beans in your favorite recipes. Be sure to check back or sign up for my newsletter because I will be sharing some great recipes using pinto beans.

    I hope you enjoy!

    What is your favorite way to eat pinto beans? Let me know in the comments below.

    Check out the following Instant Pot Recipes:

    • Jalapeño Bacon Lentils
    • Buttery Basmati Rice
    Simple Instant Pot Pinto Beans (No Pre-Soaking) #instantpotpintobeans #pintobeans #beans
    Simple Instant Pot Pinto Beans (No Pre-Soaking) #instantpotpintobeans #pintobeans #beans
    Print Pin
    5 from 3 votes

    Simple Instant Pot Pinto Beans (No Pre-Soaking)

    Fast, budget-friendly and healthy, Simple Instant Pot Pinto Beans (No Pre-Soaking) can be used as a side dish or in many great Mexican dishes.
    Total Time 1 hour 20 minutes
    Servings 12 cups
    Author Gemma from Everyday Latina

    Equipment

    • Instant Pot

    Ingredients

    • 4 cups dried pinto beans
    • 8 cups water
    • 1 garlic clove
    • 1 tablespoon kosher salt
    • 1 teaspoon olive oil or vegetable oil

    Instructions

    • Spread out the 4 cups of beans and sort through them. Pick out any shriveled or discolored beans, rocks or debris.
    • Place the beans in a mesh strainer or colander. Rinse the beans very well 3 times under cold water. Use your hands to rub the beans together to ensure they are properly cleaned.
    • Next, place the beans in the Instant Pot. Add the water, garlic, kosher salt, and oil.
    • Place the top on the pot and set the valve to sealing.
    • Set the pressure to high and the timer from 55-60 minutes (see notes below).
    • When the time is up, set the valve to venting and manually release all the pressure. While the pressure releases, fill up your sink with a few inches of cold water.
    • When all the pressure has been released and the safety valve has lowered, open the pot and use pot holders to take out the silver insert. Gently place it in the cold water. This will help stop the cooking process so that the beans don’t overcook.
    • Serve straight out of the pot as a main dish or side dish.

    Notes

    • Even if the bag says rinsed and cleaned, always sort and clean the beans yourself to ensure they are properly cleaned.
    • Do not soak the beans. They lose their color when they are soaked and the timing I’ve provided will be off.
    • Cook the beans immediately after rinsing them. Leaving rinsed beans without cooking softens them up and will also alter the cooking time.
    • Older beans require a longer cooking time while newer beans cook faster. Try 55 minutes with a manual release for a new, just opened bag of beans and 60 minutes for a bag you’ve had for a while. When in doubt, set the time for 60 minutes to ensure the beans are cooked all the way.
    • Store in an air-tight container in the refrigerator for 3-5 days. You can also freeze them for up to 4-6 months.
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    About Gemma

    Gemma is the recipe developer, writer and food photographer behind Everyday Latina. Gemma was born in Mexico, but has spent the majority of her life in the United States. She has been sharing recipes since 2018 with an emphasis on her parents' traditional Mexican cuisine and a focus on clean, healthy ingredients. Her goal is to build a community of people who appreciate family, food and culture and, who like her, want to live a healthy, happy everyday life.

    Reader Interactions

    Comments

    1. Katherine Sandoval

      August 01, 2022 at 2:17 pm

      I made these for my husband and he said they reminded him of his mom's. The baby enjoyed them as well. SO good and easy! Thank you!

      Reply
      • Gemma

        August 16, 2022 at 4:00 pm

        Hi Katherine, I am so happy to hear that! And what a compliment by your husband. Thank you for trying it and for the comment.

        Reply
    2. Debby

      July 22, 2022 at 1:49 am

      I love to eat pinto beans and cornbread!!

      Reply
      • Gemma

        July 28, 2022 at 11:27 am

        Oh my gosh, a great combination!

        Reply
    3. Dell

      September 04, 2021 at 10:05 am

      I have a 3 quart instant pot how, what would be ratio of water and beans? Would the time remain the same. What size instant pot are you using?

      Reply
      • everydaylatina

        September 05, 2021 at 1:39 pm

        Hi, I used a 6qt Instant Pot. The ratio we used was 2 cups of water per one cup of beans. The time would remain the same. Hope that helps.

        Reply
    4. Angela

      August 24, 2021 at 2:06 pm

      Sorry-Gemma!
      I have made your recipe forever, my favorite hands down for beans. I need a bigger batch for a party and I have never tried to double. Can I double? My Instapot is an 8qt. Thanks! Angela

      Reply
      • everydaylatina

        August 30, 2021 at 8:35 pm

        Oh thank you so much! Yes you can double the ingredients but the time will stay the same. Just be sure there’s enough room left in the pot for the beans to expand so you don’t get an error message.

        Reply
    5. Angela Kennedy

      June 08, 2021 at 10:26 am

      5 stars
      Great bean recipe! My husband thought they were the best he has ever eaten and I must agree they are wonderful!

      Thanks again!

      Reply
      • everydaylatina

        June 17, 2021 at 11:46 am

        Hi Angela, thank you so much! I love how simple it is. I am so glad you and your husband enjoyed it. Thank you for the comment.

        Reply
    6. Annah

      April 05, 2021 at 12:52 pm

      5 stars
      These beans taste almost exactly how my grandmother would make them! So simple and delicious. I've been trying to work out how to make beans like my mom or my grandmother for years and could never get it right but this is perfect. Thank you!

      Reply
    7. Tata

      February 28, 2021 at 11:45 pm

      Hi there!
      When these are finished cooking, is there still juice in them or do they dry up a bit? We love beans with lots of juice!

      Reply
      • everydaylatina

        March 06, 2021 at 5:10 pm

        Hi, yes there is still plenty of juice left when the beans are finished cooking. I agree, I like the juice.

        Reply
    8. Patricia

      November 16, 2020 at 5:53 pm

      Hi! I was wondering if I cut this recipe in half and use 2 cups pinto beans and 4 cups water, do I decrease pressure time?

      Reply
      • everydaylatina

        December 13, 2020 at 12:19 am

        Hi Patricia, no the cooking time should remain the same.

        Reply
    9. Martha

      November 09, 2020 at 10:42 am

      This recipe looks great! Do you store the beans, in the refrigerator or freezer, with the liquid they were cooked in? Thanks for your help!

      Reply
      • everydaylatina

        November 12, 2020 at 3:17 pm

        Hi Martha, yes definitely store them, either in fridge or freezer, in the liquid they were cooked in. The liquid has so much flavor and when the beans are cooked they will dry up a bit so it's always good to have some extra liquid in there.

        Reply
    10. Jill Campbell

      July 21, 2020 at 8:48 pm

      5 stars
      These pinto beans are cheap to make and so easy. My boyfriend says they are better than any Mexican restaurant beans he has had. I will definitely be making these beans again.

      Reply
      • everydaylatina

        July 29, 2020 at 10:33 am

        Hi Jill, thank you for the comment! I am so glad you and your boyfriend enjoyed the beans.

        Reply
    11. Lynda

      July 16, 2020 at 9:32 am

      Gemma,
      Do you have a recipe for pinto beans without an Instapot or Pressure Cooker? I do have a slow cooker though! Or just the old fashioned pot on the stove, which I can’t seem to master a good ‘ole pot of beans!
      Thanks!
      Lynda

      Reply
      • everydaylatina

        July 29, 2020 at 10:40 am

        Hi Lynda, you could definitely use a slow cooker. They also won't need to be presoaked since they'll cook for so long in the slow cooker. Use the same ingredients and cook on low for 8 hours, although if the beans are newer they could be ready in 6 hours too.

        Reply
    12. everydaylatina

      May 19, 2021 at 2:00 pm

      Wow, thank you for linking to my recipe!

      Reply

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    Hi, I'm Gemma! I am originally from Mexico and the recipe developer, writer, and food photographer behind Everyday Latina. Here you will find traditional Mexican cuisine and a focus on clean, healthy ingredients. 

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