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close up shot of pinto beans on large spoon
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5 from 2 votes

Perfect Instant Pot Pinto Beans (Soak & No Soak)

These Instant Pot pinto beans are tender and perfectly seasoned! Cook them dried or soaked, and enjoy them as is, or use them up in other recipes.
Prep Time5 minutes
Cook Time45 minutes
Time to pressurize + natural pressure release20 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12
Calories: 132kcal

Ingredients

  • 1 lb dry pinto beans
  • 6 cups water see note 1
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 1 bay leaf

Instructions

  • Prepare your beans- Start by measuring out 1 lb of pinto beans (roughly 2 ¼ cups). Pick through them to remove any stones. Rinse under tap water to remove any debris or dust.
  • Combine ingredients- In the stainless steel insert of your Instant Pot, combine the rinsed beans, water, salt, bay leaf and cumin. Stir, and make sure all beans are covered with water.
    pinto beans, water, bay leaves and spices in instant pot before cooking
  • Cook- Place the lid your Instant Pot, set the steam release handle to the 'sealing' position, and pressure cook on high according to the chart below:
    soaked pinto beans- 15 minutes
    unsoaked pinto beans- 45 minutes
    Allow for a 10 minute natural pressure release (when the cooking cycle finishes, allow the pot to sit for 10 minutes before releasing the pressure).
    instant pot with 45 minutes on the timer
  • Serve- Remove the bay leaf, and enjoy.

Video

Notes

1- if you soak your pinto beans, decrease the cooking liquid to 4 cups, and adjust the cook time to 15 minutes natural pressure release.
To soak your pinto beans
  1. Rinse beans in colander, then transfer to a large bowl.
  2. Cover beans with 4 cups of water; cover and allow to sit for at least 12 hours.
  3. Drain and rinse beans; transfer to the stainless steel insert of the Instant Pot.
  4. Add 4 cups water on top; pressure cook for 15 minutes with a 10 minute natural pressure release.
Storage
Store beans in an air tight container in the fridge for up to 4 days.
To freeze- portion out into jars, cover with cooking liquid. Allow jars to cool completely, then transfer to the freezer. Leave lids ajar for several hours, until beans are fully frozen.
Freeze for up to 3 months.

Nutrition

Serving: 0.5cup | Calories: 132kcal | Carbohydrates: 24g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 399mg | Potassium: 533mg | Fiber: 6g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg