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Make Instant Pot Pinto Beans in about an hour! No pre-soaking required.
It doesn’t really feel like I’m sharing a recipe per say because it seems almost too simplistic….more of a useful idea maybe….or a healthier option? These beans are basic and intended to use in place of canned beans for recipes.
Am I the only one grossed out by canned beans? They are slimy and gooey and the whiff you get when you open the can…yuck! Don’t get me wrong, though – I love beans and I make them quite a bit with the help of my Instant Pot! #lifechanger
I use these instant pot pinto beans primarily for Homemade Chili (which my kids can’t get enough of and they even eat the leftovers).
But I also make refried beans all the time too. They are basically cooked the same way with a few added ingredients. We use homemade refried beans for Mexcian dinner nights and for bean and cheese burritos – another winner with the kids – they LOVE homemade refried beans! It’s so simple and I don’t have to plan that far ahead for a last minute and/or lazy dinner night.
This post contains affiliate links for your convenience. If you purchase a product via these links, it doesn’t cost you more but I get a small percentage of the sale, to learn more about my disclosure policy click here.
How To Make Instant Pot Pinto Beans
You’ll see several different thoughts on how long to cook pinto beans in the pressure cooker but I like my beans cooked well done and soft with absolutely no boniness – so this is how I do it.
What you’ll need:
- 1lb dry pinto beans (2 cups dry beans)
- 6 cups water (or chicken broth if you want to add some flava)
- 1 tsp salt (optional)
- Instant Pot
Instructions:
- Sort and rinse the beans.
- Pour in the pot.
- Add water and salt.
- Seal Instant Pot and make sure the vent is closed.
- Set the manual high pressure cook setting for 50 min and walk away!
When the Instant Pot is done – let the pressure naturally release (usually takes about 20ish min).
If you want to skip the wait for natural release: slowly release the pressure by putting a towel over the vent knob and turning counter clockwise…slowly. (Just be careful! The very high pressure hot steam will burn your hand or face off!)
Drain and use fresh made beans in place of canned beans.
2 cups of cooked beans is equivalent to 1 15oz can of beans.
1lb dry beans = approx. 6 cups beans cooked
Another idea: Save leftover beans in the freezer! Pre-measure 2 cup containers of beans and keep in the freezer for up to 6 months.
