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Instant Pot Mexican Pinto Beans

March 22, 2020 by Sandy 3 Comments

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Instant Pot Mexican Pinto Beans
Instant Pot Mexican Pinto Beans

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.

Pressure cooker Mexican Pinto Beansin white bowl in front of pressure cooker

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.

Instant Pot Mexican Pinto Beans looking into the pot

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.

Close up of Instant Pot Mexican Pinto Beans on wooden serving spoon

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.

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Pin This Easy Instant Pot Recipe

Instant Pot Mexican Pinto Beans in white bowl with title and simply happy foodie.com logo

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!

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4.67 from 3 votes
Instant Pot Mexican Pinto Beans in white bowl
Print
Instant Pot Mexican Pinto Beans
Prep Time
15 mins
Cook Time
50 mins
NPR
15 mins
Total Time
1 hr 20 mins
 

Instant Pot Mexican Pinto Beans are easy to make from dry beans. They have lots of flavor!

Course: Side Dish
Cuisine: Tex Mex
Keyword: instant pot beans, pressure cooker pinto beans recipe, instant pot beans
Servings: 6
Calories: 143 kcal
Author: Sandy Clifton
Ingredients
  • 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)
Instructions
  1. Add everything except the salt to the pot in order. Do not stir, but do push the beans gently into the liquid.

  2. Close the lid and set the steam release knob to the Sealing position.

  3. 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.

  4. 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.

  5. When the pin in the lid drops back down, open the lid and stir the beans. Remove and discard the bay leaves.

  6. Add the salt, if using. Stir. Taste and adjust if needed.

  7. Serve as is or with toppings such as sour cream, cilantro, diced onion, avocado, etc.

Resources to Make this Recipe and More

This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.

Filed Under: Dinner, Gluten-Free, Instant Pot, Lunch, Recipes, Side Dishes, Vegetable Sides, Vegetarian

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Comments

  1. Kris in WA

    August 8, 2020 at 8:33 pm

    Wow, these were really delicious! Best recipe for instant pot pinto beans I’ve tried yet. The other recipients I’ve tried don’t call for chili powder and I was a bit reluctant to try it, but am very glad I did because it really does add a lot to the flavor. Thank you!

    Reply
  2. Abby

    June 21, 2020 at 11:47 am

    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.

    Reply
  3. David

    April 1, 2020 at 5:28 pm

    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.

    Reply

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Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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