Instant Pot Pinto Beans
Prep time
Cook time
Total time
The easiest way to prepare beans with tender results and no presoaking is in the instant pot.
Recipe type: Side dish, Appetizer, Main Dish
Cuisine: Mexican
Serves: 6 cups
  • 1 lb dry pinto beans
  • 4 cups water
  • 1 teaspoon coarse kosher salt
  • 1/2 onion, diced
  • 1 jalapeno, diced (use less jalapeno for less spicy or leave it out completely for no spice)
optional seasonings
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon minced garlic
  1. I use a 6-quart electric pressure cooker (if the water amount doesn't cover the beans you will need a little more water.
  2. Rinse and sort beans for any foreign rocks or debris.
  3. Place the beans in the pot of the pressure cooker, add the water, along with the salt, onion, and jalapeno.
  4. Place the lid on top and set the timer to 30 minutes.
  5. When the timer goes off allow the beans to naturally release pressure for 15 minutes, then turn the pressure valve to release any pressure that is left.
  6. Open the lid carefully.
  7. The beans are ready to eat, you can add additional seasoning if desired (like chili powder, cumin, minced garlic, salt, and pepper to taste.
  8. Remove any excess liquid if you'll be using these for refried beans.
  9. If you are planning on refrigerating the beans you can place the beans with the liquid in glass jars and refrigerate them for up to a week, or freeze beans for up to 3 months.
Recipe by Created by Diane at