These Instant Pot Pinto Beans are the perfect addition to your next Taco Tuesday! Eat them straight out of the pot, in a nacho bowl, or smashed up in a taco! They’re sure to be a hit!
Have you ever walked through Costco and seen the 25 pound bag of pinto beans and thought to yourself “who buys a bag that big?” It’s this girl. Yep. 25 pounds of dried bean goodness. In all fairness, we didn’t always buy the jumbo bag of beans. But as we seek to keep our house stocked up for emergencies, this pantry staple is a good addition. So Irving grabbed the big bag….and it sat….and it sat. And finally we decided that we needed to start using these beans while they were still fresh. We like to think out of the box around here!
So last fall Irving declared it was finally time to open the bag of pinto beans. It was a pretty exciting moment (pandemic life, right?). And so we started testing the timing of making pinto beans in our Instant Pot. And now we’re kind of hooked.
Cooking Dried Beans
Traditionally, cooking dried beans requires soaking them overnight before boiling them for several hours. It’s a really economical choice, but it takes some planning and time. The Instant Pot speeds that up….a lot! Ok, we’re not talking beans in 5 minutes or anything. But beans in an hour+ or so. Dependent on the bean, it might be a little bit faster (hello black beans!) or a little bit slower (like garbanzos).
How to Make Pinto Beans in the Instant Pot
When cooking beans in the Instant Pot, you need to factor in some time for the pot to come up to pressure, some time for cooking, and some time for the pressure to release. We tested these beans many times. I found that as much as I wanted to use a small amount of water so that I could skip a step of draining, they really needed more water to cook the pinto beans thoroughly.
Because they cook in so much water, I simply use a slotted spoon to scoop the beans out at the end, saving the bean water in case I want to make smashed “refried” beans and adjust the consistency.
Other Protein Packed Dishes You Will Love!
- Classic Three Bean Salad
- Oil Free Vegan Refried Black Beans — Frijoles de Cabo
- Crispy Air Fried Tofu
- Chickpea Stir Fry with Pineapple (15 Minute Meal!)
- How to Make Homemade Seitan
A Taco Tuesday Favorite
Instant Pot Pinto Beans are a perfect addition to our weekly taco night! A few other easy dishes come together to make a delicious feast without too much effort! Don’t forget the mojitos!
- Latin Inspired Cabbage Slaw
- Easy Vegan Kid Friendly Guacamole
- Braised Asparagus Tacos in Escabeche
- Jackfruit Carnitas Enchiladas
- Sparkling Pineapple Mojito
More Vegan Instant Pot Recipes
- Instant Pot Sushi Rice
- Instant Pot Quinoa with (optional) Coconut, Lime, and Cilantro
- How to Make Perfect Black Beans in Your Instant Pot
- Instant Pot Mashed Potatoes with Fried Onions and Bacon
- Instant Pot Basmati Rice
- Vegan Instant Pot BBQ Meatballs (+ stovetop instructions)
- How to Cook Long Grain Rice in the Instant Pot
Let’s Make Instant Pot Pinto Beans
Are you ready to make some Instant Pot Pinto Beans? These beans are great in tacos, nacho bowls, and just straight out of la olla! Leave me a note in the comments below and let me know how you like them!
Instant Pot Pinto Beans
- 1 pound dry pinto beans
- 12 cups water
- 1 yellow onion, sliced
- 2 Tablespoons salt
- Place all ingredients into the pot liner, and set it inside the Instant Pot.
- Set your Instant Pot to cook on high pressure for 50 minutes. It will take about 30 minutes to come to pressure before the cook time, so plan ahead. (see notes)
- When the 50 minutes are up, you can release the pressure. It will spray quite a bit of liquid and steam, so be cautious.
- Check the beans for doneness. If they are not tender enough, place the lid back on the pot and cook for 5 more minutes on high pressure (because the contents are hot it will not take as long to come back up to pressure). After cooking, release pressure again, being mindful of the steam.
- Once your beans are cooked to your liking, you can strain the liquid away. I like to make "refried" beans by smashing the beans, and adding a splash of the cooking water to get the right consistency. You can also enjoy the beans whole if you prefer!