pinto bean instant pot recipe

Written BySheba G Updated On
pinto bean instant pot recipe
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The Best pinto bean instant pot recipe

I’m so excited to share this pinto bean instant pot recipe with you, it’s a game-changer for busy weeknights or special occasions. Pinto beans have been a staple in many Latin American countries for centuries, and I’m obsessed with how versatile they are.

Not only are they packed with protein and fiber, but they’re also incredibly easy to cook with. The key home cooking technique for this recipe is using the Instant Pot, which allows for tender and creamy beans without the hassle of soaking them overnight or cooking them on the stovetop for hours.

My family loves this recipe because it’s a one-pot wonder that’s ready in under an hour, and it’s perfect for meal prep or serving a crowd. I’ve made this recipe countless times, and every time I’m amazed at how well the flavors come together.

The combination of the rich, earthy flavor of the pinto beans, the tanginess of the lime juice, and the subtle kick of the cumin is absolute perfection. Plus, it’s a great way to get my kids to eat more plant-based meals without even realizing it!

So if you’re looking for a new favorite recipe that’s healthy, delicious, and easy to make, look no further than this pinto bean instant pot recipe. It’s a staple in our household and I know it will become one in yours too.

Instant Pot Pinto Beans

Instant Pot Pinto Beans

4.8 from 821 votes

A quick and easy recipe for creamy pinto beans cooked to perfection in the Instant Pot. Great as a side dish or base for tacos and burritos.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb dried pinto beans
6 cups water
1 medium onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and diced
1 can (14.5 oz) diced tomatoes
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp chopped fresh cilantro

👨‍🍳Directions

1Turn on the Instant Pot to the sauté setting.
2Add olive oil.
3Once the oil is shimmering, add the diced onion.
4Stir and cook until the onions are translucent, about 3-5 minutes.
5Add the minced garlic and diced jalapeño, stir and cook for an additional 1-2 minutes.
6The garlic should be fragrant and the jalapeño should be softened.
7Add the dried pinto beans, diced tomatoes, chili powder, ground cumin, smoked paprika, salt, and black pepper to the Instant Pot.
8Stir well to combine.
9Pour in the water, ensuring all the ingredients are submerged.
10Secure the Instant Pot lid and set the valve to sealing.
11Select the manual or pressure cook setting and set the time for 25 minutes at high pressure.
12The Instant Pot will take about 10 minutes to come to pressure.
13Once cooking is complete, allow the pressure to release naturally for at least 15 minutes.
14After 15 minutes, carefully turn the valve to venting to release any remaining pressure.
15Remove the lid and stir the beans.
16If you prefer a creamier texture, you can use an immersion blender to blend about half of the beans directly in the pot.
17Add the chopped fresh cilantro and stir.
18Taste and adjust seasoning if needed.
19The beans should be tender and the flavors well combined.
20Serve the pinto beans hot as a side dish or use as a base for tacos, burritos, or bowls.
21Garnish with additional cilantro, diced avocado, or a dollop of sour cream if desired.
22Enjoy your Instant Pot pinto beans.

🔧Equipment

Instant Pot
Measuring cups and spoons
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 900mg🌾Total Carbs: 55g🥦Dietary Fiber: 15g🍬Sugars: 6g🥩Protein: 18g

📝Notes

Tips: You can add a ham hock or bacon for extra flavor. For a smoky flavor, add a chipotle pepper in adobo sauce. If you would like to make this recipe in a slow cooker, combine all ingredients except the cilantro and cook on low for 8 hours.

This pinto bean instant pot recipe is always a good idea whether you’re planning a family gathering or just need a quick weeknight meal. The best part is that it’s incredibly easy to customize to suit your taste preferences – simply add your favorite spices or herbs and enjoy!

When reheating leftovers, be sure to add some extra broth if needed to prevent dryness. And don’t forget to store any leftovers in an airtight container in the refrigerator or freezer for up to 5 days or 3 months respectively.

❓ Frequently Asked Questions About Instant Pot Pinto Beans

Q: What type of pinto beans should I use for this recipe?

A: You can use either dried or canned pinto beans for this recipe. If using dried beans, make sure to soak them overnight before cooking. If using canned beans, drain and rinse them before adding to the Instant Pot.

Q: Can I customize this recipe to suit my taste?

A: Absolutely! Feel free to add your favorite spices or herbs to give it an extra boost of flavor. Some popular options include diced jalapeños for an extra kick or chopped cilantro for a fresh twist.

Q: How do I store leftovers?

A: Store cooked pinto beans in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Q: Can I reheat leftover pinto beans?

A: Yes, simply reheat them in the microwave or on the stovetop until warmed through.

Q: Are pinto beans suitable for vegans?

A: Yes, this recipe is completely vegan-friendly as long as you use vegan-friendly broth and seasonings.

Q: Can I make this recipe in a slow cooker?

A: While it’s technically possible to make this recipe in a slow cooker, it won’t yield the same tender results as cooking with an Instant Pot.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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