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.
Simple Instant Pot Pinto Beans (No Pre-Soaking)
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.
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.
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:
Simple Instant Pot Pinto Beans (No Pre-Soaking)
Equipment
- Instant Pot
Ingredients
- 4 cups dried pinto beans
- 8 cups water
- 1 garlic clove
- 1 tbsp kosher salt
- 1 tsp 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.
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!
Hi, yes there is still plenty of juice left when the beans are finished cooking. I agree, I like the juice.
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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?
Hi Patricia, no the cooking time should remain the same.
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!
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.
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.
Hi Jill, thank you for the comment! I am so glad you and your boyfriend enjoyed the beans.
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
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.