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Instant Pot Pinto Beans

This recipe for the best Instant Pot Pinto Beans includes the no soaking method, which only takes 30 minutes to cook.
Prep Time5 mins
Cook Time30 mins
Optional Soaking Time12 hrs
Total Time12 hrs 35 mins
Course: Side Dish
Cuisine: Tex-Mex
Keyword: Instant Pot Pinto Beans, Pinto Beans
Servings: 12 Half cup servings
Author: Mary's Nest

Equipment

  • 6-Quart or 8-Quart Instant Pot

Ingredients

  • 1 pound Dried pinto beans Rinse the beans well and pick them over to remove any debris. Beans may be soaked overnight or not soaked before cooking.
  • 1 large Onion, peeled and diced
  • 4 cloves Garlic, peeled and minced
  • 1 medium Jalapeño pepper, minced For less heat, remove seeds and membrane.
  • 1 tsp Chili powder I used ancho chili powder in the recipe video.
  • 1 tsp Cumin, ground
  • 1 tsp Coriander, ground
  • 1/2 tsp Black pepper, ground
  • 4-5 cups Water
  • 1-2 tsp Salt

Instructions

Stovetop and Slow Cooker Instructions:

  • For instructions on how to cook pinto beans on the stovetop or the slow cooker, refer to the "Recipe Notes" below.

Instant Pot Instructions:

  • Add pinto beans to the liner of the Instant Pot.
  • If beans have not been soaked overnight, add 5 cups of water to the Instant Pot along with the additional ingredients, except the salt, and stir well to combine. Close and lock the Instant Pot lid in place. Set the Instant Pot to the Pressure Cook (or Manual) setting and select HIGH pressure. Set the cook time to 30 minutes. When the cook time is finished, I recommend that you allow the pressure to come down naturally for the best results. Once cooked, season the Pinto Beans with salt to taste.
  • If the beans have been soaked overnight, add 4 cups of water to the Instant Pot along with the additional ingredients, except the salt, and stir well to combine. Close and lock the Instant Pot lid in place. Set the Instant Pot to the Pressure Cook (or Manual) setting and select HIGH pressure. Set the cook time to 15 minutes. When the cook time is finished, I recommend that you allow the pressure to come down naturally for the best results. Once cooked, season the pinto beans with salt to taste. (Watch the recipe video to see the process using soaked beans.)
  • Pinto beans can be served as a side dish, wrapped in a corn tortilla, or poured over cornbread.
  • Pinto beans will stay fresh, refrigerated in an airtight container for approximately 4 days. When stored in a freezer-proof container in the freezer, your pinto beans will stay fresh for approximately 5 months.

Video

Notes

Instructions for cooking Pinto Beans on the stovetop: (Soaked or not soaked) Bring the beans to a boil over high heat, then reduce the temperature to low and add all the additional ingredients except the salt. Allow the pinto beans to simmer until they are  tender when pressed against the side of the pot with a spoon. This will take approximately 2 to 3 hours, depending on the size and age of the beans, as well as whether they have been soaked or not soaked beforehand. Add additional water to the beans as needed during the cooking time if they appear dry. Once cooked, season the beans with salt to taste.
Instructions for cooking Pinto Beans in the slow cooker: (Soaked or not soaked) Add the dry beans to your slow cooker along with the water and all the additional ingredients except the salt. Cook the beans on your slow cooker's low setting until they are tender. This will take be between 3 and 6 hours, depending on the size of the beans and age of the beans, as well as whether they have been soaked or not soaked beforehand. Once cooked, season the beans with salt to taste.
 
Find this recipe and video at https://marysnest.com/how-to-make-the-best-instant-pot-pinto-beans/
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