Instant Pot Pinto Beans (The Best Method!)
Servings: 6
Calories: 113kcal
Instant Pot pinto beans are a game-changer. Instead of checking on the beans as they boil on the stovetop, you can press a button and walk away until they are perfectly cooked. I've spent weeks testing various cook times so you can get perfect results on your first try!
Print Recipe
Add to Collection
Ingredients
- 1 cup dry pinto beans
- 3 cups water
- 1 teaspoon fine sea salt (I use Real Salt brand)
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder (or 2 whole garlic cloves)
- 1 bay leaf
Instructions
- Add the dry beans, water, salt, cumin, garlic powder, and bay leaf to the stainless steel bowl of the Instant Pot. Secure the lid and move the steam release valve to the "Sealing" position.
- Use the Manual or Pressure Cook button to cook at high pressure for 50 minutes. It will take about 10 minutes for the pot to pressurize, so the screen will just read ON until then.
- When the cooking cycle is complete, let the pressure naturally release, which will take about 20 minutes. When the floating valve drops, it's safe to open the lid. Test the beans for tenderness by smashing one against the side of the pot with a fork. It should mash easily, but if for some reason it doesn't, you can return the lid to the Instant Pot and cook for five more minutes until they are done to your liking.
- Drain away the excess liquid with a fine mesh strainer, or use a slotted spoon to serve the beans. For a thicker liquid, press the Sauté button on the Instant Pot and let the liquid simmer down for about 10 minutes with the lid off. The liquid should thicken and have a more concentrated flavor. Mash a few of the beans in the liquid for an even thicker texture.
- Store the beans in their liquid in an airtight container in the fridge for up to 1 week, or you can freeze them for up to 6 months. (See my tips for freezing beans in the post.)
Video
Notes
Nutrition information is for approximately half a cup of cooked beans. This information is automatically calculated using generic ingredients, so it's just an estimate, not a guarantee.
Note: 1 cup of dry beans makes roughly 3 cups of cooked beans, so feel free to scale this recipe to your needs. You can double the recipe as long as you don't fill the Instant Pot more than halfway full, for safety. The cooking time will not change, but it may take longer for the pot to pressurize with the larger volume.
How to Cook Soaked Pinto Beans: To soak pinto beans, add 1 cup dry beans to a large bowl or jar and cover with triple the amount of water. Let them soak for 8 to 12 hours, or overnight in the fridge. I usually do this in the morning before work, and then they are ready to cook at dinner time. Drain the soaked beans in a mesh strainer and rinse well. Pour the drained beans into the Instant Pot, cover with 3 cups of fresh water, and season with the salt, cumin, garlic powder, and bay leaf, if desired. (Seasoning is optional.) Cook at high pressure for 10 minutes, then let the pressure naturally release, which will take up to 20 minutes. Test the beans for tenderness, then you can drain and serve them warm.
Update Note: This recipe was updated in 2025 because I decided to test it repeatedly. The only change was increasing the water slightly for more consistent results, and adding a bay leaf to help the beans tenderize more evenly. The cooking time for soaked beans was also reduced from 15 minutes to 10 minutes, because I found that sufficient after adding more water to keep the beans submerged.
Nutrition
Calories: 113kcal | Carbohydrates: 20g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 397mg | Potassium: 448mg | Fiber: 5g | Sugar: 1g | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg