Instant Pot Pinto Beans (No soak)
For Instant Pot Pinto Beans, you won't need to soak the beans beforehand! This makes the recipe super quick to make, not to mention it comes out delicious. It goes great as a side, as a meal, or can be added to other recipes like soups or refried beans.
Why this works
- Super quick - Instant pot pinto beans can be done in about an hour because you don't have to soak the beans ahead of time, just like black beans, which take even less time.
- Different uses - You can use this recipe (or its leftovers!) in tons of ways! Turn it into refried beans, and add it to vegetable soup, Charro beans, or other dishes.
- Filling side dish or main course - Pair the beans with rice for a filling side, or add some chicken or sausage for a complete meal. These are great to use in a meatless version of Cajun Dirty Rice.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
Ingredient notes
- Pinto beans - one pound but can be doubled in a 6-quart Instant Pot. Dried no soaking required. Be sure to pick out broken beans from the mix.
- Chicken broth - can also use water or vegetable broth.
- Seasonings - are optional as you can use just the water and beans if you want.
How to make this
Preheat Instant Pot to saute. Add a small amount of olive oil to the pot. Add onions and saute until translucent.
Add minced garlic and saute until fragrant or about 30 seconds.
Turn off the saute mode. Add in the dried beans, bay leaf, chili powder, pepper, jalapeno, chicken broth, and water. Stir everything together.
Cook on high pressure for 50 minutes with a 15-minute natural pressure release.
Expert tips
To crank up the seasoning you can increase the chili powder or add hotter peppers to the mix.
If you soaked your beans, no worries! You can cook on high pressure for 15 minutes followed by a 10 minutes natural pressure release.
If you do more than one pound of beans just be sure not to surpass the max fill line. The general rule of thumb is one cup of dried beans to three cups of broth or water. Cooking times remain the same even if you use more beans. Cooking times remain the same even if you use more beans.
FAQs
2 cups
But it's okay not to be exact! As long as you use enough water to cover the beans by an inch you will be good.
Chile powder, paprika, cumin, cayenne, bacon, garlic, bay leaves, onion, bell pepper, and salt and pepper.
Serving suggestions
Instant pot pinto beans go great served with ham, cornbread, rice, mashed potatoes, or mac and cheese.
Storage & reheating
Store in an airtight container for up to one week after cooking. Can be frozen after being drained in a freezer bag for up to 6 months.
How-to video
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Recipe
Instant Pot Pinto Beans (No Soak)
Equipment
Ingredients
- 1 pound dried pinto beans
- 1 onion diced
- 1 tablespoon minced garlic
- 1 bay leaf
- 1 teaspoon pepper
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups water
- 1 jalapeno cut in half, seeds and membrane removed
Instructions
- Preheat Instant Pot to saute. Add a small amount of olive oil to the pot. Add onions and saute until translucent.
- Add minced garlic and saute until fragrant or about 30 seconds.
- Turn off the saute mode. Add in the dried beans, bay leaf, chili powder, pepper, jalapeno, chicken broth, and water. Stir everything together.
- Cook on high pressure for 50 minutes with a 15-minute natural pressure release.
- Serve immediately, or store in an airtight container for up to one week.
Video
Notes
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