Easy Instant Pot Pinto Beans (No Soak Recipe)
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!
Ingredients
- 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
Instructions
- 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.
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.
Nutrition
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