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5 from 1 vote

Instant Pot Pinto Beans

Instant Pot Pinto Beans are a super easy and much faster way to cook dry pinto beans, and they're great for meal prepping. Plus, there's no soaking required, and you'll save a few pennies too!
Prep Time2 mins
Cook Time45 mins
Natural Release20 mins
Total Time1 hr 7 mins
Servings: 10 (about ½ cup each; recipe makes about 5 cups total)
Calories: 80kcal
Author: Michelle / Now Cook This!

Ingredients

  • 1 pound dry pinto beans, rinsed and any small stones/debris removed
  • 6 cups cold water

Instructions

  • Place the pinto beans and the water in a 6 or 8-quart Instant Pot (do not use a 3-quart Instant Pot for this recipe). Put on the lid and turn the steam release valve to "sealing."
  • Press Manual (or Pressure Cook), select high pressure, and set the cooking time to 25 minutes. Note: It will take the Instant Pot approximately 18 to 20 minutes to come to pressure before the cooking time will begin to count down.
  • When the cooking time is complete, turn off the Instant Pot and let the pressure natural-release for 20 minutes.
  • After the 20 minutes has elapsed, quick-release any remaining pressure in the Instant Pot (please be careful as HOT steam will be released).
  • Drain the beans, rinse them with cold water, and then spread them out on a large baking sheet or tray and allow to cool completely.
  • You can use your cooked beans immediately, refrigerate them and use within a few days, or freeze for longer-term storage.

Recipe Notes

  • One pound of dry pinto beans, once cooked, will give you the equivalent of three 15.5 to 16-ounce cans of pinto beans (about 1¾ cups each). 
  • To freeze: Once cooled, portion out your beans as desired, place them in a freezer bag, remove as much air as possible, and freeze. Don't freeze the whole batch in a large bag because it will be very difficult to just remove the portion you will need for a recipe later on.  
  • Soaking is not required. However, you can soak the beans overnight if you prefer. If you soak the beans, discard the soaking liquid and use fresh water to cook the beans, and reduce the cooking time to 20 minutes. The 20-minute natural pressure release stays the same. 
  • You can add salt to the cooking water if you'd like. 
  • This recipe should give you beans that are slightly firm and not mushy. If you prefer your beans cooked more or less, adjust the cooking time accordingly.  
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