Learn how to cook pinto beans in the Instant Pot from scratch in just under an hour with this quick, easy, and foolproof step-by-step method.
No soaking needed! (Video tutorial included)
Why you'll love cooking Pinto Beans in instant pot?
- Perfect for meal prep and storing for later. Freezer friendly!
- No need to soak the pinto beans—just dump and start!
- Requires only 2 ingredients and salt(if you like): pinto beans and water (or broth for extra flavor).
- Fast, easy, and one-pot recipe for tender beans in under an hour.
- Cost-effective, and way cheaper than canned beans.
- Cooks faster in the Instant Pot compared to stovetop methods.
- 1 pound of dry pinto beans yields roughly 6 cups of cooked beans—perfect for replacing canned pinto beans in your recipes.
Key Ingredients
Pinto Beans: Pinto beans are small, oval-shaped beans with a reddish-brown color and creamy texture when cooked. They're perfect for soups, stews, or homemade refried beans as a side dish. You can find them in UK supermarkets like Tesco, Sainsbury’s, Waitrose and Morrisons or in US stores like Walmart and Whole Foods. Learn more about Pinto Beans on Wikipedia. Avoid using older beans. If you have extra pinto beans, save it up to make your own Bean soup mix.
Water or Vegetable Broth: Use water for a neutral taste or vegetable broth for added flavor.
Salt (optional): Add salt to taste, only if you are using water instead of broth.
Experiment with cooking times for Instant Pot Pinto Beans
I tested different cooking times while keeping the ingredients the same to make perfect Instant Pot pinto beans. I found that 30 minutes delivered the ideal soft and tender texture for me. Below, I’ve broken down the results based on various cooking times. Follow the instructions by adding these ingredients to your Instant Pot:
- 1 cup pinto beans (rinsed)
- 3 cups water
Cooking Time Results:
| Cooking time | Pressure | Texture |
| 40 min | High Pressure, Natural Pressure Release | Extra soft |
| 40 min | High Pressure, 10 min Natural Release + Quick Release | Extra soft |
| 30 min | High Pressure, 10 min Natural Release + Quick Release | Soft, Tender |
| 25 min | High Pressure, Natural Pressure Release + 10 min Quick Release | Slightly aldente |
How to cook pinto beans in Instant pot step by step?
Making pinto beans in the Instant Pot is super simple, and you don’t really need a recipe—just follow these steps!
Rinse until clear: Rinse the beans under cold tap water until the water runs clear. I use a colander, so they don't fall off in the sink. Don’t forget to pick out any stones or debris.
Step 1-2: Add the ingredients: Add the rinsed beans, 3 cups of water (or broth), and salt if using to the inner Pot of your Instant Pot.
Step 3-4: Pressure Cook: Lock the lid, set the vent to sealing, and pressure cook on high for 30 minutes. Once the cooking time is up, let the pressure release naturally for 10 minutes, then manually release any remaining pressure. For firmer beans, pressure cook for 25 minutes, instead of 30.
Optional Step:
You can drain the cooking liquid if you prefer and save it for refried beans, frijoles charros, or salads. Some people also run cold water over the beans to stop further cooking, but I love keeping the flavorful liquid for alternate recipes.
Serving Plain Pinto beans
- I love adding them to soups, chili and buddha bowls for a heartier meal. They’re also perfect for any recipe that calls for canned pinto beans.
- Homemade refried beans are always a winner—great for tacos, nachos, or burrito bowls!
- Pinto beans curry is another go-to in my kitchen. I add 1 cube of onion-tomato masala to the cooked beans, bring it to a boil for 10 minutes, season with salt, and top it with fresh coriander for a flavorful meal. This method works fantastic for any beans curry like instant chana masala or instant rajma masala .
- If I'm craving something with a kick, I cook them with Mexican spices to make my favorite Mexican pinto beans.
I always make a big batch of Instant Pot pinto beans so I can use them throughout the week. And if I have any leftovers, I just freeze them, and they last for up to 3 months!
Tips for Making Delicious Pinto Beans:
- I also avoid using older beans since they require more water and a longer cooking time. They’ve been sitting dried for a while, so fresh beans are always best!
- I like to use vegetable broth or veg stock instead of water to really boost the flavor.
- Adding bay leaf, white onion, and garlic while cooking gives the beans a delicious depth of flavor.
- If you prefer your beans with less liquid, I usually reduce the water by ½ cup. Just remember, the beans will double in size while cooking.
- For a firmer texture, I cook mine for just 20 minutes, but I personally love soft, tender, mashable beans, so I cook mine for 30 minutes on high pressure.
Storing Leftover Pinto Beans
In the fridge: Allow the beans to cool completely before storing them with the liquid in an airtight container, like mason jars. They’ll stay fresh in the refrigerator for up to 3 days.
In the freezer: You can store cooked pinto beans in the freezer for up to 3 months. I like to portion mine into small containers, making it easy to grab just the right amount when I need them!
Recipe FAQ's
Soak the pinto beans in enough water for 8 hours. Drain. Add the soaked pinto beans to the Instant Pot with broth and cook on high pressure for 12 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Soaking the pinto beans is optional! If you soak them, it will reduce the cooking time. If you're curious about soaking or want more details, check out my post on How to Cook Chickpeas in the Instant Pot—it gives you a better idea of the process.
If you're doubling the recipe, just double the ingredients, but the cooking time stays the same. For this recipe, I’ve used a 6-quart Instant Pot.
Quick-release is simply releasing the steam after the cooking time. To do this, carefully turn the valve from the "STEAMING" to "VENTING" position. You’ll see a strong jet of steam coming from the valve. Once the steam stops and the float valve drops, the Instant Pot has depressurized and it’s safe to open the lid. I prefer to use a spatula to turn the valve to avoid getting too close to the steam.
Note: Always keep your face away from the jet of steam!
After the cooking time is done, and the display shows "LO:00," just let the Instant Pot naturally release pressure for 10 minutes. After that, you can quickly release any remaining pressure. Simple as that!
More Instant Pot basic everyday recipes
Easy No soak Pinto Beans recipe bwlow
Equipment
- Measuring cup
- Colander
- Instant Pot 6 Qt
Ingredients
- 1 cup dried pinto beans
- 3 cup Water or Vegetable Broth
- 1 teaspoon Salt optional
Instructions
- Rinse clear: Measure the Pinto Beans out.Place them in a wire mesh and rinse them a couple of times until clear.
- Add Ingredients: To the inner pot of the Instant Pot, combine the ingredients - rinsed pinto beans, water & salt.
- Cook on High Pressure for 30 minutes - Cover the lid, turn the pressure release handle (vent) to Sealing position. Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time for 30 minutes. For slightly firmer Pinto beans, Cook for 25 minutes.
- Natural Release for 10 minutes - Once 30 minutes is done and your IP display screen shows LO:00. Allow the IP to release pressure naturally for 10 minutes, then quick release any remaining pressure.
- Check - Open the pot and check for the doneness. Check if the cooked pinto beans are tender and cooked well. Drain the liquid from the beans if you like and set it aside for other uses. (Optional)
- Allow the beans to cool down completely before storing them in a container.
Sarah says
I love that you don’t have to pre-soak the beans by cooking them in the Instant Pot. Thank you for all your tips, too!
Krissy Allori says
Thank you for this quick, easy recipe. It's hard to find a plain recipe for beans out here. Thanks!
Tania | Fit Foodie Nutter says
I love how quick & easy this recipe is! Perfect winter warmer too!
Kelly Anthony says
I will never need to buy a can of pinto beans ever again because this is a foolproof recipe.
Amy says
I really need to start using my instant pot for beans!
Soniya says
Making pinto beans in the instant pot is a total game changer! No more canned stuuf full of preservatives and sodium! Can't wait to try it.