Instant Pot Pinto Beans

bowl of cooked pinto beans with cilantro on top

Have home cooked beans in much less time with these Instant Pot Pinto Beans. No soaking time is needed to have tender, perfectly spiced beans in just an hour and a half!

Course Side Dish

Cuisine Mexican

Prep Time 10

Cook Time 50

Inactive Time 30

Total Time 1 30

Servings cups

Calories 95kcal

Author Deborah Harroun

Ingredients

1 pound dry pinto beans (about 2 cups)
6 cups distilled water*
1 medium onion diced
1 jalapeño pepper cut in half lengthwise
4 cloves garlic minced
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Rinse the beans and remove any pebbles or debris. Place the rinsed beans in the Instant Pot.
1 pound dry pinto beans
To the pot, add the water, onion, jalapeño, garlic, chili powder and salt. Stir to combine.
6 cups distilled water*, 1 medium onion, 1 jalapeño pepper, 4 cloves garlic, 1 teaspoon chili powder, 1 teaspoon kosher salt
Place the lid on the pot and turn the valve to seal.
Select high pressure and 50 minutes for the cook time.
Once the time has passed, let the pressure release naturally for 15 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
Remove the jalapeño and stir in the pepper. Add more salt to taste, if desired.
1/2 teaspoon black pepper

Notes

*Our water is pretty hard, so I find that the best way to ensure soft beans is to use distilled water. If you don’t have super hard water, you may be able to use tap water instead.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition