Warning: once you start making these Instant Pot pinto beans, you may never go back to canned. For years I thought making beans from scratch was too much trouble—why bother when you can open a can? These pinto beans prove otherwise: the flavor and texture are far superior to canned, and they take only minutes to prepare. They even converted a bean skeptic into a fan. Don’t miss the VIDEO below!
Table of Contents
Healthy pinto beans recipe
I make a batch of these beans every one to two weeks and keep portions in the freezer. They taste amazing, are inexpensive, and offer real health benefits: beans are high in soluble fiber and protein and are a staple in the diets of long-lived populations. Cooking beans from dried is economical and satisfying.
Ultimate Instant Pot pinto beans
Beyond the health and cost advantages, these beans simply taste fantastic. A few simple aromatics add depth and complexity:
- Garlic & shallot: a head of garlic and a whole shallot add rich, savory flavor.
- Bay leaf: adds a subtle herby note.
- Bacon (optional): two strips add a smoky richness—remove before serving if desired.
Vegan pinto beans
To make these beans vegan, omit the bacon. If you want, add a 3–5 inch strip of kombu (edible kelp) to the pot; it helps soften the beans and may improve digestibility. Remove the kombu after cooking.
No soak Instant Pot pinto beans
These beans are very easy to make and don’t require pre-soaking. Just add the dried beans to the Instant Pot with aromatics and water. If you prefer, soak them overnight to cut the pressure-cooking time in half—optional instructions are included in the recipe.
How do you make beans in the Instant Pot?
- Rinse and drain the beans. Soaking overnight is optional and will shorten cooking time.
- Place beans in the multi-cooker with garlic, shallot, bay leaf and bacon (if using).
- Add 6 cups water and 1 teaspoon fine sea salt (salt will not make beans tough). Close the lid and cook on high pressure until tender.
- Finish with a splash of apple cider vinegar to brighten flavors, then adjust salt to taste.
What is an Instant Pot?
Instant Pot is a popular brand name often used to describe electric multi-cookers. These appliances pressure-cook by building steam inside the pot, raising the boiling point of water and cooking dense foods—like dried beans—much faster than stovetop methods. They’re convenient because once set, they require minimal monitoring.
How is a multi-cooker different than a slow cooker?
Many multi-cookers include a slow-cooker function, but it’s not always identical to a traditional slow cooker. Slow modes on multi-cookers can behave differently, with delicate foods sometimes cooking faster and tougher foods taking longer. I prefer using the pressure-cook function for dried beans because it’s predictable and fast.
How do you serve Instant Pot pinto beans?
These beans are delicious on their own, but they also work as the base for many dishes. Serving ideas:
- Bean bowls: Serve the brothy beans in bowls topped with cheddar, sour cream and scallions.
- Tacos & burritos: Use the beans as a filling; try adding scrambled eggs for breakfast tacos.
- Grain bowls: Combine beans with grains, vegetables and proteins.
- Nachos: Spoon beans over chips, add cheese and bake.
- Refried beans: Fry cooked beans in a bit of oil or bacon fat and mash slightly.
- Soups: Add beans to soups or make a simple bean soup with broth, sautéed greens, avocado and lime.
You can also use these beans in enchiladas, quesadillas, chilis, or as a side to grilled or roasted mains.
How long will the beans keep in the refrigerator?
Cooked pinto beans stored in their cooking liquid will keep in the refrigerator for up to one week.
Can you freeze pinto beans?
Yes. Once cooled, transfer beans and their broth to an airtight container and freeze for up to three months.
Ingredient swaps for this recipe:
- Substitute dried black beans for pinto beans.
- Use ½ small or ¼ large onion instead of a shallot.
- Swap apple cider vinegar for red or white wine vinegar.
Tips for making multi-cooker pinto beans:
- Multi-cooker models vary. If beans are still crunchy after the initial cook, reseal and pressure-cook 10 minutes more. If slightly chalky, add 3–5 minutes.
- Older dried beans take longer to cook; buy from stores with high turnover for the freshest beans.
- Omit bacon for a vegan version, or add kombu to improve softness and digestibility (remove after cooking).
Try the pinto beans in these recipes:
- Vegetable & Quinoa Chili
- The Best Slow Cooker Beef Chili
Serve the pinto beans with these main courses:
- Smoked Baby Back Ribs
- Easy Chipotle Chicken Tacos
- Slow Cooker Carnitas
- Easy Salsa Verde Green Chicken Enchiladas
- Steak Burrito Bowls
- Healthy Shrimp Tacos
Watch the video!
Get the recipe!
The BEST Instant Pot Pinto Beans (Soaked or Unsoaked!)
Ingredients
- 1 pound pinto beans, picked over, rinsed and drained
- 6 cups water
- 1 head garlic, halved crosswise (unpeeled)
- 1 large shallot, halved lengthwise and peeled
- 1 bay leaf
- 1 teaspoon fine sea salt, plus more to taste
- 2 strips bacon (optional)
- 1 teaspoon apple cider vinegar
Instructions
- If soaking (optional), place beans in a large bowl and cover with 3–4 inches of cool water. Let sit overnight. Drain and rinse before cooking. If soaked, reduce water to 5 cups.
- Place beans in the Instant Pot and add water (5 cups if soaked), garlic, shallot, bay leaf, salt and bacon (if using). Lock the lid and cook on high pressure for 35 minutes for unsoaked beans or 15 minutes for soaked beans. Release pressure, open the lid, and taste a bean. If still chalky or firm, reseal and cook on high pressure 5–10 minutes more as needed.
- Discard shallot and bay leaf. Remove bacon if desired (you may leave the garlic). Stir in the apple cider vinegar and adjust salt to taste. Let the beans cool in their liquid before serving or storing.
Notes
Tips:
- Multi-cookers vary. If beans are underdone, pressure-cook longer in 3–10 minute increments until tender.
- Fresher dried beans cook faster; buy from high-turnover sources.
- Substitute dried black beans if desired.
- Use ½ small onion if you don’t have a shallot. Red or white wine vinegar can replace apple cider vinegar.
- For vegan beans, omit bacon. Kombu can be added to aid softness and digestibility—remove after cooking.
Subscribe
Get exclusive weekly recipes and tips for making cooking easier and more enjoyable. Subscribe to the newsletter for new recipes and kitchen ideas.
*This post contains affiliate links to products I use and recommend (from which I may earn income at no cost to you). Thank you for supporting the site.