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Home » Dietary Preference » Vegetarian » Instant Pot Pinto Beans (+ slow cooker instructions)

Instant Pot Pinto Beans (+ slow cooker instructions)

By Taesha Butler November 27, 2018 (Updated April 24, 2020) 5 Comments

Servings6 servings
Cook Time1 hr
Jump to Recipe
5 from 2 votes

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.

Jump to Recipe
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.

There are two things that seem to intimidate people the most about cooking Instant Pot pinto beans the most:

  1. Cooking with their Instant Pot.
  2. 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.

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.

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…

  • The BEST Slow Cooker Black Beans
  • Instant Pot Cuban Black Beans

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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.
Print Recipe
5 from 2 votes

The BEST Instant Pot (or slow cooker) Pinto Beans

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.
Cook Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: instant pot beans, vegan, vegetarian
Servings: 6 servings
Calories: 237kcal
Author: Taesha Butler

Equipment

  • Instant Pot or slow cooker

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

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. 

Nutrition

Serving: 6g | Calories: 237kcal | Carbohydrates: 43g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 411mg | Potassium: 947mg | Fiber: 10g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 5.9mg | Calcium: 96mg | Iron: 4mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Instant Pot, Slow Cooker, Vegetarian

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Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

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    Comments

  1. Rae

    August 30, 2019 at 3:24 am

    5 stars
    These beans are a family favorite! We love them and eat them at least twice a month!

    Reply
    • Taesha

      August 30, 2019 at 3:25 am

      I’m so glad! We love them too!

      Reply
  2. Ven

    July 22, 2020 at 5:33 am

    5 stars
    Like!! Really appreciate this recipe

    Reply
  3. Sarah

    October 7, 2021 at 1:35 pm

    Do you cook the beans in the water they soaked in or do yo it drain them and then add the ingredients ?

    Reply
    • Taesha Butler

      October 8, 2021 at 5:29 pm

      I drain then and add fresh water

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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