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5 from 1 vote

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

Equipment

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 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.
  • 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 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.
  • 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