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Instant Pot Mexican Pinto Beans in white bowl

Instant Pot Mexican Pinto Beans

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
Prep Time 15 minutes
Cook Time 50 minutes
NPR 15 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 143 kcal
Author Sandy Clifton


  • 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 JalapeƱos, 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)


  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.