Last Updated on May 29, 2023 by Heather Reseck

Home-cooked beans simply taste better. Plus, they’re cheaper too. And the Instant Pot makes them simple! Soaking isn’t necessary, but it helps the beans cook more evenly, helps them stay intact, reduces the flatulence factor.

How to Cook Pinto Beans in the Instant Pot

Place 2½ cups (1 pound) of rinsed pinto beans in a pressure cooker.

Add 2 teaspoons of salt and water to cover the beans by 1½ inch.

Secure the lid and close the pressure release valve. Select the Pressure Cook setting and set it for 0 minutes. When cooking is completed, allow the pressure to release naturally for 30 minutes.

This is what the beans will look like after the 30-minute soak.

Drain and rinse the beans.

soaked pinto beans + onion in an Instant Pot

Return the beans to the pressure cooker. Add 2 teaspoons of salt and water to cover the beans by ¾ inch. Use your finger to estimate the amount of water. Water up to the first knuckle = 1 inch.

Secure the lid and close the pressure release valve. Select the Pressure Cook setting and set it for 5-7 minutes.

When the cooking is completed, let the pressure drop naturally for 15-30 minutes. Quick-release any remaining pressure.

If desired, remove the onion. Or leave it in.

Enjoy your delicious home-cooked pinto beans. One pound of beans (2½ cups) will make 8 cups.

Tips:

A hot water soak helps reduce the complex starches that produce gas.
Soaking the beans in salty water helps them to cook more evenly and retain their shape.
Cooking the beans with salt infuses them with flavor. Salt does not keep them from softening as you may have heard.
Cool extra beans to room temperature. Cover and refrigerate for up to 1 week or freeze up to 6 months.
Freeze extra beans in 1½ cup portions, which is the equivalent of a 15 or 16-ounce can.

Serving Ideas:

Top with Cashew Sour Cream or a drizzle of Cashew Cream.
Serve with polenta.
Serve over a baked potato.
Serve with brown rice.
Drain, mash, and use as refried beans in burritos and tostadas.
Serve with Instant Pot Quinoa.
Create a Veggie Power Bowl or burrito bowl.

Variations:

Instant Pot Pinto Beans with Cilantro: Cook with a few cilantro sprigs. Remove after cooking.
Instant Pot Pinto Beans with Jalapeños: Cook beans with 1-2 whole jalapeño chile peppers. Or stemmed, seeded, and halved lengthwise. Or substitute other fresh chile peppers.
Instant Pot Pinto Beans with Chipotle: Cook 2 dried chipotle chiles with the beans. Remove after cooking. Or substitute other dried chiles.
Refried Pinto Beans: Drain the beans, reserving the liquid. Mash beans and 1 cup reserved liquid with a potato masher, immersion blender, or food processor until about 80% of the beans are mashed. Add reserved liquid as needed. (The beans will be runny at first but will thicken as they cool.) Add additional liquid before refrigerating, since the beans will thicken more. If desired, add sauteed onion, garlic, and jalapeño chile pepper.
Instant Pot Pinto Beans without Soaking: Omit steps 2-5. Increase water to cover the beans by 2 inches. Pressure cook for 25-30 minutes. Allow the pressure to release naturally for 15-30 minutes.
Slow-Cooked Pinto Beans with Soaked Beans: Place rinsed beans and 2 teaspoons salt in the slow cooker. Pour boiling water over the beans to cover by about 3 inches. Let stand 1 hour or overnight. Drain in a colander and rinse well. Return to the slow cooker. Add 2 teaspoons of salt and water to cover by 1 inch. Cover and cook on low 7-9 hours, or on high 4-5 hours, or until beans are tender. Double the recipe and use a 6-7 quart slow cooker.
Slow-Cooked Pinto Beans without Soaking: Cook in a 3-4 quart slow cooker until beans are tender, about 8-10 hours on low, or 5-6 hours on high. Double the recipe and use a 6-7 quart slow cooker.
Stovetop Pinto Beans with Soaked Beans: Place beans in a large saucepan; add 2 teaspoons salt and water to cover beans by 3 inches. Bring to a boil and simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour (or overnight.) Drain and rinse. Add 2 teaspoons of salt and water to cover beans by 1 inch. Heat to boiling. Cover, reduce the heat, and simmer uncovered until soft, about 1½ hours.
Stovetop Pinto Beans without Soaking: Place beans in a large saucepan; add 2 teaspoons salt and water to cover beans by 3 inches. Heat to boiling. Cover, reduce heat, and simmer uncovered until soft, about 2 hours.

Other Instant Pot Bean Recipes to Try

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