Instant Pot Mexican Pinto Beans, made from dry beans, is a delicious and easy recipe to make. These tasty pressure cooker pinto beans are an Instant Pot dump and start recipe.
Instant Pot Mexican Pinto Beans
One of the best foods to cook in your Instant Pot is beans. You don’t even have to soak them!
Dry pinto beans are very inexpensive to buy. You can fine them in 1 pound bags, up to 25 or 50 pound bags.
Dry beans are a great pantry staple to keep around. They last a very long time.
You can make everything from Refried Beans or soups, burritos, and all kinds of flavored beans in a pot!
Today’s recipe for Mexican Pinto Beans is very flavorful. These pinto beans go very well with rice.
Here’s What Makes This Recipe Great
• It’s an Instant Pot dump and start recipe.
• You don’t have to soak the beans before cooking them.
• The ingredients are pretty basic pantry items.
• They cook in about an hour.
• They are vegetarian/vegan, or you can add bacon, ham, etc.
• Can be a side dish or a main dish.
Pressure cooker beans recipes are not only easy and fast cooking (compared to making them on the stove top), they are also very versatile.
Just changing up the spices can give the pinto beans a whole different vibe and flavor profile.
Some Variations for Making Instant Pot Beans
• Add some meat. Ground beef, ham, a ham hock, bacon, sausage, etc.
• Use white beans, Italian seasoning and a can of diced tomatoes for a totally different recipe!
• Mash some of the beans after cooking for an even thicker result.
Instant Pot Sausage and White Beans
Instant Pot Cowboy Beans
Instant Pot Cuban Black Beans
Instant Pot Red Beans and Rice with Sausage
Pin This Easy Instant Pot Recipe
If you make this pressure cooker pinto beans recipe, please leave a comment with a star rating below. I’d like to know how you liked it!
Instant Pot Mexican Pinto Beans are easy to make from dry beans. They have lots of flavor!
- 1 lb Dry Pinto Beans, rinsed & picked over
- 1 lg Onion, chopped
- 2 Bay Leaves
- 1 Tbsp Olive Oil, (or bacon fat, or lard)
- 3 cloves Garlic, minced
- 3 tsp Chili Powder
- 2 tsp Cumin
- 2 Jalapeños, seeded and diced
- 3 1/2 cups Water (or low sodium chicken broth)
- 1 Chipotle in Adobo, chopped (optional, but add a smoky flavor and a touch of spiciness)
- 3/4 tsp Salt (add after cooking)
Add everything except the salt to the pot in order. Do not stir, but do push the beans gently into the liquid.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 50 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
When the pin in the lid drops back down, open the lid and stir the beans. Remove and discard the bay leaves.
Add the salt, if using. Stir. Taste and adjust if needed.
Serve as is or with toppings such as sour cream, cilantro, diced onion, avocado, etc.
Resources to Make this Recipe and More
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Fantastic. Made the beans exactly as directed with the addition of a ham bone with about 1 1/2 cups of ham on it. Served over rice and this was our meal. Such a low cost meal it’s crazy. Now we have to figure out our leftover meal.
Made this recipe and doubled it. I switched out the Jalapeños for a Anaheim peppers because that is what we have from our garden. I added about half a pound of cubed smoked ham. And lastly used a mix of beef broth and chicken broth for the liquid because that’s what I had. All that said, I cooked them at high pressure for 53 minutes and 15 min NPR. The flavor was fabulous and so was the consistency of the broth…but the beans seemed a little firm. Not all of them but a few here and there. I have it back on high pressure for an additional 10 minutes so hoping that’s the final kick it needed.