Transform dried pinto beans into perfectly tender beans for tacos, rice and beans, and more with this so-easy Pinto Bean Recipe for the Instant Pot.
We have a regular Mexican night each Tuesday and we go through a lot of beans. And while canned beans are so quick and easy, it’s almost as easy to make a big batch in the Instant Pot to use for multiple meals.
Instant Pot Beans
This is our go-to set-it-and-forget-it pinto bean recipe for cooking dried beans. It’s so easy, only requires a few simple ingredients, and makes enough to stash a second (or third) meal in the freezer for future weeks.
Table of Contents
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Ingredients You Need
To make this pinto bean recipe, you’ll need dried pinto beans, garlic powder, chili powder, and cumin. And some water and an Instant Pot.
Step-by-Step Instructions
Here’s a preview of how to make this Pinto Beans Recipe so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Gather your ingredients.
Step 2. Add them to the Instant Pot.
Step 3. Add the water and stir.
Step 4. Cover, set, and cook.
Slow Cooker Pinto Beans
Yes, you can use your slow cooker set on LOW for 7-8 hours for nearly identical results.
Frequently Asked Questions
Cook the beans until super soft, drain some liquid, mash or smash a few so they’re easy to chew, and keep spices mild.
Cool, put in airtight containers, and refrigerate for up to 5 days. Freeze extra portions — they reheat well.
Use them in tacos, burritos, over rice, or alongside tortillas and cheese. They’re super flexible for meals and can be dressed up or kept simple.
Serving Suggestions
These pinto beans go well in tortillas with shredded cheese and lettuce for simple tacos, over rice for a vegetarian meal of rice and beans, in burritos, or over pasta with shredded cheese and marinara sauce for a sort of taco pasta.
How to Freeze Pinto Beans
To use some of the beans left from the first meal, or to just meal prep the beans in the first place, I like to let the beans cool and portion them out into 2-cup freezer-safe containers. That’s close to the amount in a can of beans and is a nice amount for a side dish.
Best Tips for Success
- Remove any stones that may be mixed in with the dried beans. (Sometimes that happens!)
- Season to taste with salt once the beans are cooked.
- Drain any excess liquid, or mash slightly with the liquid to create soft and moist beans.
- Let the pressure cooker naturally release the pressure for the best final texture in the beans.
- The beans can sit on warm as long as you need them to.
- You can double this recipe to cook 2 pounds of dried beans at once. Just increase the water to 12 cups.
- To make these in the slow cooker, follow the instructions and cook on LOW for about 8 hours.
Related Recipes
I’d love to hear what you think of this recipe if you try it, so please comment below to share!
Easy Pinto Beans Recipe
Ingredients
- 1 pound dried pinto beans
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2-1 teaspoon salt
Instructions
- Add the beans, cumin, garlic powder, and chili powder to the pressure cooker. Add 6 cups water.
- Cover, seal and set for 60 minutes on HIGH pressure. Allow the steam to naturally release.
- Uncover and drain slightly if desired. Season with salt.
- Serve with tortillas and cheese for tacos, use in burritos, or as rice and beans.
- Store any cooled beans in airtight containers in the fridge for up to 5 days or the freezer for up to 3 months.
Equipment
Notes
- Remove any stones that may be mixed in with the dried beans. (Sometimes that happens!)
- Season to taste with salt once the beans are cooked.
- Drain any excess liquid, or mash slightly with the liquid to create soft and moist beans.
- Let the pressure cooker naturally release the pressure for the best final texture in the beans.
- The beans can sit on warm as long as you need them to.
- You can double this recipe to cook 2 pounds of dried beans at once. Just increase the water to 12 cups.
- To make this in the slow cooker, follow the instructions and cook on LOW for about 8 hours.
Nutrition
This post was originally published in January 2020.
Absolutely simple and delicious. I grew up on pintos/frijoles with all the fat and now make these for myself as well as grand babies.
Do the beans not need to be soaked?
No, they don’t need to be soaked.