Learn how to make the best Instant Pot Pinto Beans with Mexican flavors. This side dish is easy to make and incredibly flavorful.
There’s no need to pre-soak your dry pinto beans before pressure cooking, so this is a great recipe when you’re short on time. These delicious beans have a creamy texture and rich flavor.
Follow this simple pressure cooker pinto beans recipe for perfectly cooked beans every single time.
Instant Pot Pinto Beans Recipe
- 2 tablespoons bacon grease - (lard or extra virgin olive oil works too)
- 1 cup onion - chopped
- 2 tablespoons garlic - minced
- 1 teaspoon dried jalapeno - (or 1 tablespoon fresh)
- 4 ½ cups chicken stock - (or filtered water)
- 1 pound dried pinto beans - rinsed and sorted
- 2 teaspoons taco seasoning
- 1 teaspoon sea salt
- 1 bay leaf
- Measuring cups and spoons
- Cutting Board
- Mixing spoon
- Turn your Instant Pot onto Sauté mode and add the bacon grease. Once it's melted and hot, add the onion, and saute for 3-4 minutes or until it starts to turn translucent.
- Add the garlic and jalapeno to the pot and stir for about 30 seconds, then turn off your Instant Pot.
- Add the chicken stock, rinsed beans, taco seasoning, sea salt and bay leaf to the pot, then stir to combine.
- Turn your Instant Pot on high pressure for 1 hour and 20 minutes with the sealing valve closed. Once it's done, use a full natural pressure release then remove the lid once all remaining pressure has released.
- Stir the beans and taste. Adjust the salt and spices if needed, strain some of the cooking liquid if desired, then transfer your delicious pinto beans to a serving bowl. Garnish with green onions or cilantro, if desired.
Nutrition Information Per Serving
Tips for Making Instant Pot Pinto Beans
1. Can I double the recipe?
Yes, you can double this pinto beans recipe as long as it doesn’t go over the Max line in your Instant Pot inner pan.
2. Why use bacon grease?
We always have a jar of bacon grease in the fridge. I find bacon grease gives cooked beans a delicious smoky flavor that pairs well with most Mexican dishes. You can also use lard, olive oil or any other oil you enjoy the flavor of.
3. Why use bay leaves?
I typically use a bay leaf or two in my pinto bean recipes. You can leave it out if you don’t have them on hand, but they add a really nice complementary flavor to pinto beans.
4. Do I have to soak the beans?
No, that’s one of the great things about making beans in an electric pressure cooker – no soaking necessary. If you do soak them first, they’ll cook faster and absorb less water during cooking.
5. My beans were over or undercooked…
I do use a longer cook time for beans than most recipe creators (after tons of testing). I find that I need to cook my unsoaked dry beans for much longer than the recommended times and often hear that same complaint in recipe groups.
If the time wasn’t right for you, you’ll need to adjust the cooking time up or down next time you make this recipe.
If your beans still weren’t cooked after the recommended cooking time, just put them back in for longer. Every Instant Pot cooks just a bit different and older beans also take longer to cook, so there are a few factors to consider.
If your beans were overcooked, you can easily turn them into refried beans or just drain them and eat. Soft beans are still great in burritos!
6. How to cook plain pinto beans?
Beans will cook faster in the Instant Pot without a lot of other ingredients – just plain beans and water. See my post on cooking beans in the Instant Pot for more information on the fastest way to make beans in a pressure cooker. It also covers cooking other types of beans with recipes.
7. How to make refried pinto beans?
Our Instant Pot Refried Beans recipe is better than any restaurant style beans I’ve tasted before. It uses pinto beans too!
8. Can I make them vegetarian?
Sure, substitute extra virgin olive oil for the bacon grease. Swap vegetable broth or filtered water for chicken broth and your pinto beans are not only vegetarian, but vegan too.
9. How to store pinto beans?
If you have leftover pinto beans, store them in an airtight container in the refrigerator. Use within 3-4 days.
10. Can you freeze pinto beans?
Yes, you can freeze pre-cooked pinto beans. When I make a big batch for freezing, I usually decrease the pressure cooking time by 5-10 so the beans are firmer and don’t break down as much.
Before freezing, be sure to drain most of the cooking liquid first. Place in airtight freezer bags or other freezer safe containers. Defrost and use within 2 months.
11. Can I use black beans instead?
Yes, I find that black beans take a bit less time to cook than pinto beans, so you may need to reduce the cook time if you want to use black beans.
I also have an incredibly flavorful Instant Pot Black Beans recipe you should try!
12. Make it a meal!
These are my favorite Mexican food recipes including main dish, side dish and topping ideas for family taco night:
- Chicken Enchiladas
- Instant Pot Carne Asada
- Instant Pot Barbacoa
- Instant Pot Spanish Rice
- Homemade Tamales
- Sour Cream