Instant Pot Pinto Beans (+ slow cooker instructions)
These truly are the BEST Instant Pot Pinto Beans! Easy to make, budget-friendly and always a crowd pleaser. Vegan, gluten free + slow cooker instructions.
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There are two things that seem to intimidate people the most about cooking Instant Pot pinto beans the most:
- Cooking with their Instant Pot.
- Cooking beans from dry.
And I get it. There have probably been failed attempts with both that have left you feeling frustrated. And without the delicious dinner to boot! But, guys, I am here to assure you that you can do both with oodles of success….AND ease!
Now, I have been cooking this recipe for years and years in my slow cooker. In fact, it was one of the very first recipes I even published on this blog! But as the years have gone on and my kitchen game has changed. I have found that I love cooking this pinto bean recipe in my Instant Pot even more.
Full of earthy flavors that really compliment the pinto beans, this recipes is wonderful to enjoy in lots of ways. Over cauliflower rice, jasmine rice or mashed up enjoyed as “refried” beans in a burrito or quesadilla. My daughter has loved this recipes since she was a toddler. The cooked beans was the perfect soft finger food for her exploration of solids. She has literally grown up on this dish and looks forward to it whenever I make it.
But, here are some words of wisdom….
While these Instant Pot Pinto Beans are certainly easy to make, it it does requite a bit of easy prep.
Why? I mean, it is an Instant pot recipe after-all! Well, because I HIGHLY HIGHLY HIGHLY recommended soaking your beans for at least 8 hours before cooking. This makes them so much easier on the digestive system. Which really cuts down on the whole “beans beans the magical fruit” issue many people have with beans.
WHY IS SOAKING YOUR BEANS SO IMPORTANT?
Soaking helps to reduces the phytic acid (enzyme inhibitors naturally present in beans, grains, nuts, and seeds). Phytic Acid can make certain foods hard to digest.
How to soak your Instant Pot Pinto Beans
My preferred method for soaking my beans in to do it overnight. But If you only have 8 hours, that will do the trick as well.
Before you soak your beans, give them a good rinse. Beans can be quite dirty and you need to get all the dirt off. Also be sure to pick through your dry beans. Sometimes little rocks like to hide in them!
- Once all that rinsing and picking through is done, simply throw your beans into a bowl.
- Cover the beans with 2-3 inches of clean water.
- Throw a clean dishtowel over the bowl. This will help to keep random debris and insects from ending up in the bowl with your beans.
- Let the beans hang out at room temperature for 8 hours or overnight.
You can also add a tablespoon or two of apple cider vinegar or lemon juice to the soaking water. This will to help make the beans more digestible.
If you love these Instant Pot Pinto Beans, you are going to love these recipes…
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The BEST Instant Pot (or slow cooker) Pinto Beans
Ingredients
- 2 cups dry pinto beans, rinsed and picked over and soaked, see above for soaking instructions and benefits
- 6 cups water or broth
- 1 medium onion, peeled and halved
- 3 cloves garlic, peeled
- 1 tsp sea salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 tbsp cumin
Equipment
- Instant Pot or slow cooker
Instructions
for Instant Pot
- Combine everything except salt in your Instant Pot and stir a few times.
- Place the lid on your Instant Pot, lock the lid into place and make sure the valve is switched to sealed. Set the Instant Pot to Manual and cook the beans on HIGH pressure for 30 minutes.
- Once the beans have finished cooking, let the pressure naturally release for 30minutes. Quick release any remaining pressure.
- Stir in salt to taste and then, using a slotted spoon, remove the onion, garlic cloves, and bay leaf. Discard.
- If desired, drain some or all of the cooking liquid either using a slotted spoon or by pouring the beans through a strainer (careful, the beans will be very hot and you could be burned by the steam).
TIP: Reserve some of the cooking liquid if you plan to store
the beans, as they will become quite dry without them in the fridge or freezer. - Serve warm over cauliflower rice, regular rice or mashed in a burrito or quesadilla.
- Store leftovers in fridge for up to a week or in your freezer for a month.
for slow cooker
- Combine everything except salt in the slow cooker and stir a few times.
- Place the lid on your slow cooker. Cook on LOW for 11-12 hours or on HIGH for 8 hours.
- Once done cooking, stir in salt to taste. Using a slotted spoon, remove the onion, garlic cloves, and bay leaf. Discard
- If desired, drain some or all of the cooking liquid either using a slotted spoon or by pouring the beans through a strainer (careful, the beans will be very hot and you could be burned by the steam).
TIP: Reserve some of the cooking liquid if you plan to store the beans, as they will become quite dry without them in the fridge or freezer. - Serve warm over cauliflower rice, regular rice or mashed in a burrito or quesadilla.
- Store leftovers in fridge for up to a week or in your freezer for a month.
These beans are a family favorite! We love them and eat them at least twice a month!
I’m so glad! We love them too!
Like!! Really appreciate this recipe
Do you cook the beans in the water they soaked in or do yo it drain them and then add the ingredients ?
I drain then and add fresh water
I can’t believe I haven’t commented before now. I’ve made these countless times, and we all love them. I serve them with fried chicken tacos and Mexican rice, or as the base for a huge tostada. I dice up my onion and use minced garlic and keep it all in while I mash half the beans. I serve them to company often. I do not think they present very well, but they are delicious!!
I’m so glad this has become a staple for you, Alison! I agree that they are so diverse in how they can be enjoyed and that they aren’t the prettiest 😆 while still tasty!