Easy Instant Pot Pinto Beans

Using an Instant Pot, or pressure cooker, is the quickest way to cook dried beans. This plain and simple vegan recipe will quickly get you delicious pinto beans that you can use any way you choose!

Jump to:

• ⏲️ Cook Time
• 🍲 Instructions
• ✨ Top Tips
• 🤷To Soak or Not to Soak
• 🥣 Storage
• 👪 Serving size
• 💪 Nutrition
• 🥗 Uses
• Recipe
• Reviews

⏲️ Cook Time

It takes approximately 1 hour to cook unsoaked pinto beans in the pressure cooker.

• ~3 mins to prep the beans and get the Instant Pot set up
• ~12 mins for the Instant Pot to come to high pressure
• 30 mins to cook the beans
• 15 mins for the pressure to naturally release before venting

It takes approximately 37 mins to cook soaked pinto beans in the pressure cooker.

• ~3 mins to prep the beans and get the Instant Pot set up
• ~12 mins for the Instant Pot to come to high pressure
• 7 mins to cook the beans
• 15 mins for the pressure to naturally release before venting

🍲 Instructions

Optional Soaking: At least 6-8 hours before cooking, place your beans in a bowl and cover with water. Soak for a maximum of 12 hours. When ready to use, drain water.

Using a colander, rinse dried pintos with clean water to remove any dust and add to the bowl of the pressure cooker. Cover pinto beans with at least 2 inches of water. Add salt (if using), and stir. Place the lid on the Instant Pot, turning it to the closed position.

Cook on high pressure for 7 mins (soaked) or 30 minutes (unsoaked). Let natural pressure release for 15 minutes. Then vent any remaining pressure.

Do a taste test to check your pinto beans for desired consistency. If you prefer softer, pressure cook for 5 more minutes and then do a quick pressure release.

✨ Top Tips

• I purposely kept this recipe "flavor-free" so you can use these cooked pinto beans any way you choose. However, you could add different seasonings, such as garlic, cumin, or chili powder to add more flavor. You could also add in onions and jalapenos.
  
  Cooking the beans in broth also adds more flavor. Just make sure to only use vegetable broth if you are trying to keep your pinto beans vegan.
  
• The length of time it takes to soften the pintos to desired texture depends on personal preference. The times I have given are for beans that are soft, but have a little bit of chew still to them. If you are planning on mashing your pintos, or just like them extra creamy and tender, you'll probably want to cook them for at least an additional 5 minutes to make them even softer. If you like your pintos chewy, you'll want to cook them for less time. Experiment a bit until you find the perfect time for you.

🤷To Soak or Not to Soak

It's probably the most common question when it comes to cooking dried beans. And honestly, the answer is a little complicated.

I have found that when cooking dried pinto beans in the Instant Pot, presoaking does not make a big difference in the taste or the texture of the final bean. (FYI-this is not the case with all cooking methods. When cooking on the stove, soaked beans turn out way better)!

The benefit of pre-soaking beans when using a pressure cooker is that there will be a shorter cook time. Soaked beans cook faster than unsoaked beans.

As far as what soaking method to use, I have found that when using a pressure cooker most soaking techniques end up with very similar results. So if you want to pre-soak the beans, use one of the following methods that best fits your schedule:

• soak the beans in cold water, covered, for 6-8 hours
• soak the beans in hot water, covered, for 1 hour

It's always best to discard the water you've soaked the beans in and cook them using fresh water. This will get rid of any extra toxins or debris that may have come off in the water while soaking.

We have a whole series of blog posts about how to cook dry beans to perfection. If you'd like to check them out, start with Guide to Cooking Dry Beans, Part 1: To Soak or Not to Soak.

🥣 Storage

You can store your cooked pinto beans in an air-tight container for 4-5 days in the fridge.

Cooked pinto beans can also be easily frozen. It's a great idea to make a large batch and freeze portions so you can always have them ready to go. If you are planning on freezing your beans, I would also recommend cooking them so they are slightly firmer than you'd normally want them. They will soften up even more in the defrosting process.

Make sure your cooked pintos are completely cool before transferring to a freezer-friendly container. This will help prevent freezer burn. Store in the freezer for up to 6 months.

For best results, defrost your beans overnight in the fridge. You can also defrost them on a low setting in the microwave or stovetop, stirring occasionally.

👪 Serving size

• There are about 3 cups of dried pinto beans in 1 pound.
  
• 1 cup of dried pinto beans makes about 2 ¾ cups of cooked pinto beans
  
• There are about 1.5 cups of beans in a can of pinto beans.

💪 Nutrition

Pinto beans are not low in calories or in carbs. One cup has 245 calories and 45 grams of carbs. Don't let this deter you from eating them, however, because they have a lot of health benefits.

They are loaded with antioxidants and nutrients, such as iron, potassium, and the B vitamins. They also have 15 grams of both protein and fiber in a single cup, helping you feel full longer. This can help with weight loss, and help regulate your blood sugar.

Like all ingredients, pinto beans are as healthy as the recipe they are used in. Pinto beans are often found in dishes with lots of cheese or sour cream, amping up their fat and cholesterol content. So while they are generally healthy on their own, they can be perceived as unhealthy because of the way they are used.

For a full rundown of their nutritional values, check out the USDA's website.

Unfortunately, pinto beans are not allowed on the Keto diet or the Whole30 diet. The good news is they are naturally gluten-free and are a great part of a vegan or vegetarian diet.

🥗 Uses

Here are some of my favorite recipes from around the web:

Healthy Freezer Bean Burritos from The Incredible Bulks

Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters from Pinch of Yum

Three Bean Salad from Last Ingredient

Recipe