Instant Pot Pinto Beans

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Instant Pot Pinto Beans are tender and flavorful, perfect alone or as part of a meal. Learn how to cook pinto beans in a pressure cooker! 

titled (shown on spoon): instant pot pinto beans

Savory and smoky with just a touch of heat, this pressure cooker pinto beans recipe is sure to become a new favorite!

Pair this simple side dish with all of your Mexican favorites or dig into a bowl for a hearty snack.

Instant Pot Pinto Beans

Not only is this no soak pinto beans recipe incredibly simple, but it takes a fraction of the time as stovetop versions!

Toss all of your ingredients into the stainless steel insert, seal the lid, and cook on High for 50 minutes.

Once the timer is up, let it release pressure naturally for about 30 minutes. Then, open the vent to finish the pressure release and drain before serving!

Instant Pot pinto beans are a great way to add protein to any meal, plus they keep in the refrigerator for up to 5 days — perfect for leftovers or meal prep!

We also have a fabulous chipotle pinto bean copycat recipe you need to try!

Did you know you can make perfect corn on the cob in the IP as well? It’s also great for fluffy brown rice or these incredible pulled pork sliders.

pouring chicken stock into instant pot

Ingredient Notes and Substitutions

  • Beans – We’ll be using dried beans (instead of canned) to make pinto beans in the Instant Pot. Otherwise, they’ll just come out as mush!
  • Onion – For flavor and texture, feel free to leave this out if you prefer.
  • Stock – Since this is a no soak pinto beans recipe, you’ll need plenty of liquid to get them nice and soft — a whopping 12 cups of chicken stock!
  • Spices – I use a simple blend of Mexican-inspired spices when making pinto beans in the Instant Pot.

    If you want to try something different, you’ll find more flavor combinations in the FAQ at the bottom of the post.
stirring pinto beans with onion and spices in pressure cooker

Tips for Making No Soak Pinto Beans

  • Rinse first! Often there are tiny bits of debris that were missed during processing. Be sure to pick those out before starting the recipe.
  • Salt after cooking. Salt can sometimes prevent the beans from softening.

    Instead, taste your Instant Pot pinto beans just before serving and season as needed at that point.
  • Add a garnish. Enjoy a bowl of pressure cooker pinto beans with some salsa, cilantro, and fresh avocado. Even a squeeze of lime would be delicious.
  • Vegetarian option: Simply swap the chicken stock for vegetable stock instead!
  • Want to make refried beans? Reserve some of the cooking liquid from the IP. Add as much as needed while mashing for moisture.
stirring pinto beans in pressure cooker

Pinto Beans Instant Pot FAQ

Do you need to soak beans before cooking?

It depends. Soaking the night before does help them cook faster (and a bit more evenly), but it’s not required.

For a stovetop cooking method, it may be better to soak so you don’t have the stove on for hours at a time.

Pressure cooking already reduces that time significantly, but you can cook them in as little as 15 minutes on High if you still prefer to soak them first.

Can I halve this recipe?

Absolutely! This pinto beans pressure cooker recipe makes a nice big pot, so you can easily reduce the amount if you only want to make a pound at a time.

What spices go well with pinto beans?

I like to use a blend of New Mexico chile powder, cumin, smoked paprika, and black pepper for a Mexican-inspired flavor.

These Instant Pot pinto beans are flavorful enough to eat alone but seasoned perfectly for a variety of Tex-Mex meals.

You could also lean heavily into tomato and molasses flavors, along with plenty of pork, for a number of baked bean recipes.

Or, lean into earthy flavors with some combination of thyme, sage, rosemary, and marjoram!

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no soak pinto beans on a spoon

instant pot pinto beans on a spoon

Instant Pot Pinto Beans

Donna Elick
Instant Pot pinto beans are tender and flavorful, perfect alone or as part of a meal. Learn how to cook pinto beans in a pressure cooker!
3.50 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine Mexican
Method Instant Pot
Servings 14 cups


  • 2 pounds pinto beans, dry
  • 1 cup yellow onion, diced, about 1 small onion
  • 2 teaspoons New Mexico chile powder
  • 1 teaspoon cumin
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon black pepper
  • salt , to taste
  • 12 cups chicken stock
  • chopped cilantro, for garnish


  • Rinse dry beans under running water and drain through a sieve. Remove any loose debris or non-bean particles. Place beans in the bottom of the instant pot insert.
  • Add diced onion,chile powder, cumin, paprika, and black pepper.
  • Pour chicken stock into the pot and stir to combine everything.
  • Fit in the instant pot, seal lid, and program to cook on HIGH for 50 minutes.
  • Allow the instant pot to vent naturally for 30 minutes and then release any remaining pressure.
  • Drain the extra liquid from the beans (or use some of it to moisten beans if making refried beans).
  • Serve with cilantro.

Donna’s Notes

Store in an airtight container in the refrigerator for 4-5 days.
Beans do not need to be soaked. If you do soak the beans, it will reduce the needed cook time in the instant pot (to about 15 minutes on HIGH instead of 50).
This makes a nice, large pot of beans. You can simply half the recipe if you’d like to make just 1 pound of beans.
Salt can effect the cooking of the beans. Sometimes, salt prevents the beans from softening. It’s best to taste the beans when they are done cooking and season accordingly. I did not find that the chicken broth (which had regular salt content) prevented the beans from softening.
We loved these served with salsa, cilantro, and avocado. A squeeze of lime would also be delicious.


Serving: 1 | Calories: 174cal | Carbohydrates: 26g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 300mg | Sugar: 4g | Fiber: 6g | Calcium: 42mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published March 2022, updated and republished March 2023

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  1. 2 stars
    I made these beans today and was disappointed that they didn’t taste as good as they sounded. I’m not sure why, but they are bitter. The spices used would be a nice combo, but they just didn’t work for me. ☹️

    1. Hi Susi,
      The bitterness in dried beans (particularly pintos) is part of their chemical makeup. Also, the older the beans are, the more bitter they can be. Soaking them in cold water for several hours can help eliminate the bitter flavor. I suggest trying that and giving the recipe another shot.

      TSRI Team member,

  2. 5 stars
    When made right, these beans are amazing! Definitely need to soak the beans before hand, but i usually do that anyway. I love simple instant pot recipes.

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