Learn this fool-proof method of cooking Instant Pot Pinto Beans flavored with aromatics and a beautiful blend of spices.
With dried beans being hard to find these days due to the pandemic, I was grateful to have found a few bags to stock in my pantry.
Beans are such a great source of protein, fiber, healthy carbohydrate and just an overall healthy food whether you're vegetarian or a meat-lover. So, if you have the chance to get your hands on a bag or two or three you should definitely go for it.
Not only are beans an essential part to a healthy diet, but they make for some of the best meals. Due to their versatility, there are a million and one ways to serve beans and these are some of my favorites:
- Filling burritos
- Making dips
- Veggie burgers
Beans are also a great stand-alone meal and can be topped with shredded cheese, cilantro, jalapeno and a dollop of sour cream as a delicious main dish and not always as a side dish.
The instant pot is the perfect kitchen gadget for making beans and has been well worth the investment. Honestly, I use my instant pot for cooking beans more than I do any other food for 4 main reasons:
- It's way faster compared to cooking beans on the stove-top
- It beeps when your cooking time is up
- It makes for easy clean-up
- It's low maintenance
Let's dive in on this quick and easy recipe for Instant Pot Pinto Beans. Before doing so, I think it's worth noting that you do not have to soak beans before cooking them. You will still get the same amazing flavor, but they will just take longer to cook. By planning ahead and soaking your beans, your beans will cook faster and is easier on the digestive system.
- Dried pinto beans
- Chicken broth
- Fresh minced garlic
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Smoked paprika
- Red pepper flakes
How to cook pinto beans in instant pot
This recipe is tailored toward soaking your pinto beans first before cooking them in the instant pot.
If I know I'm going to cook pinto beans on a given day, I start by soaking them in the early morning, and I allow them to soak for at least 4 hours.
However, before I begin to soak them, I run my fingers through the dried beans discarding any debris or beans that are oddly shaped. I place the leftover beans in a bowl to rinse then I add enough water to the bowl to cover the beans by a few inches.
After the beans have soaked for the desired amount of time, add them to your instant pot along with the other ingredients (chopped onion, freshly minced garlic, black pepper, garlic powder, onion powder, cumin, smoked paprika, red pepper flakes, kosher salt, and chicken broth).
Note: Yes, I add kosher salt at this point. I know some people prefer adding salt at the end as they believe that adding salt at the beginning makes the beans tough which I have not experienced. So, I always add salt at the beginning and more at the end if needed. Feel free to salt at the beginning or end or both.
Place the lid securely on the instant pot making sure the value is set to the sealing position. Pressure cook on high by pressing the pressure cook button and setting the time to 25 minutes.
Let the instant pot natural release for 3 minutes.
Then quick release any remaining pressure and open when the silver valve is down.
Open the instant pot lid, taste and adjust seasoning if needed.
Pinto beans placed in instant pot after soaking
Pinto beans, chopped onion, fresh minced garlic, dried seasonings, and chicken broth
... and ready!
- Soak pinto beans for at least 4 hours (to reduce cooking time)
- Soaking pinto beans may help for easier digestion for some individuals
- Use chicken or vegetables broth or stock as a flavor enhancer instead of just water
- Make a big batch (as with this recipe) and portion out for other make-ahead meals
- Pinto beans freeze really well (so why not freeze and defrost for future meals)
Pair instant pot pinto beans with these recipes:
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Learn this fool-proof method of cooking Instant Pot Pinto Beans flavored with aromatics and a beautiful blend of spices using minimal effort.
- 2 lbs pinto beans dried
- 5-1/2 cup chicken broth chicken or vegetable broth, stock or water
- 2 cloves fresh minced garlic
- 1/2 tbsp kosher salt
- 1 tsp black pepper
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp smoked paprika
- 2 tsp cumin
- 2 tsp red pepper flakes
- 1/2 cup onion chopped (optional)
Place dried beans in a medium sized bowl and run your fingers through the beans discarding any debris or off-looking beans. Add enough water to cover the beans and allow the beans to soak for at least 4 hours.
After beans have soaked for the desired time, rinse them and place all of the ingredients (beans, seasonings, and chicken broth) to the instant pot. Place the lid on the instant pot and move the valve to the sealing position. Press the 'Pressure Cook' button and increase the temperature to 25 minutes. Allow the instant pot to natural release for 3 minutes. Then do a quick release to release any remaining pressure. Open when the silver valve is down then you can safely open the instant pot lid. Taste and adjust seasoning if needed and serve.
Allow beans to cool completely and place in a ziploc freezer bag or an airtight container.
When ready to use, place airtight container or ziploc freezer bag on the countertop to defrost then add beans to a pot and place over low to medium heat until beans are hot.
** Please note: Nutritional values serve as a guide only as values may vary
- Pre-soak dried pinto beans for at least 4 hours (to reduce cooking time)
- For added flavor use chicken or vegetables broth or stock instead of just water or use half broth and half water
- Make a big batch to freeze for later use
- Season, Season, Season