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Instant Pot Pinto Beans

These Instant Pot pinto beans are so simple to make and require no soaking! Just throw in your dried beans, some simple spices, and a ham hock for meaty flavor, and in just a little over an hour you’ll be rewarded with a big pot of pinto beans.

Instant pot pinto beans in a ceramic bowl

If you’re looking for an easy way to cook beans, I have you covered!

These Instant Pot pinto beans are just what you need!

They are full of flavor thanks to adding green chiles, chicken stock, onion, bay leaf, and smoked ham hock.

The best part is that you can cook your dried beans without overnight soaking! It makes the task of cooking beans so much easier!

If you want to keep your beans vegetarian, you can use vegetable stock instead of chicken stock and a dash of liquid smoke to replace the flavor of the smoked ham hock.

Plus, since the Instant Pot does all the hard work, you don’t need to babysit a pot of beans on the stove.

If you’re me, you can sit and watch another episode of Bridgerton while the beans cook. Or you could work on putting together the rest of dinner if you’re a responsible adult.

The choice is yours. But I think we all know Bridgerton is the right choice.

Dried pinto beans in a cup

What are pinto beans?

If you have ever had the ever-popular refried beans, you have had pinto beans!

They are a very popular bean and can be found in almost any grocery store!

Just pop over to the dried bean and rice aisle, and you’ll easily find a bag.

Do you have to soak beans before cooking them in the Instant Pot?

Nope!

This recipe works out perfectly using dried beans right from the bag.

If you use soaked beans, you’ll want to reduce the cooking time by 8-10 minutes.

Each different type of bean may take a different cooking time, so check online before substituting pinto beans with another type of dried bean.

Ingredients in the pot for Instant Pot pinto beans

What ingredients do you need besides dried pinto beans?

I added diced green chiles, smoked ham hock, bay leaf, and chicken stock for this recipe.

I wanted to keep the flavors simple without masking the deliciousness of the bean.

I also made sure to season the beans after they had cooked. That way, I can get the cooked beans’ full taste before adding kosher salt.

Instant Pot FAQ

An Instant Pot is an electric multi-cooker that can be used to sauté, as a slow cooker, and of course, pressure cook.

There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.

They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.

Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!

Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.

I have also used the crockpot version electric pressure cooker with equally delicious results.

This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.

When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.

Many recipes call for the pressure cooker to naturally release for a period of time because this helps the recipe cook just a little longer.

Since the pressure cooker will be slowly losing pressure you do not have to do anything; it will eventually lose all its pressure and the lid will unlock.

When a recipe calls for quick release, this means you will manually be letting the pressure out of the Instant Pot.

You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.

This will then immediately unlock the lid and the food can be served.

Instant Pot pinto beans inside the Instant Pot

What other additions can you add to pressure cooker pinto beans?

Here are a few fun additions to make the beans even more delicious!

  • Looking to add a little heat? Add in some crushed red pepper flakes!
  • Want heat with a touch of smoke? Chipotle pepper paste, powder, or chopped peppers are a great addition.
  • Love garlic? Add a few diced cloves for even more flavor.
  • Don’t like green chiles? That’s fine! Leave them out.
  • Looking for another way to cook pinto beans? Try these slow cooker frijoles charros! They are full of flavor and cook right up in your slow cooker!

How do you serve cooked pinto beans?

We love to eat our beans wrapped up in a flour tortilla or served spooned right into a bowl.

I also love topping them with a little cotija cheese and some minced cilantro.

You can also add your beans to tacos, burritos, or enchiladas.

How do you store cooked beans?

We store our beans in an airtight container in the refrigerator for up to 5 days.

They are super easy to store and can even be frozen!

To freeze cooked beans, add them to a freezer-safe container, add just enough cooking liquid to cover the beans, seal them tightly, and keep them frozen for up to 3 months.

Instant Pot pinto beans in a white ceramic bowl

More Instant Pot recipes

Instant Pot Pinto Beans

These Instant Pot pinto beans are so simple to make and require no soaking! Just throw in your dried beans, some simple spices, a ham hock for meaty flavor, and in just a little over an hour you'll be rewarded with a big pot of pinto beans. So easy!
4.72 from 7 votes
Print Pin
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 1 pound beans

Equipment

Ingredients

  • 1 pound dried pinto beans picked through and rinsed
  • 4 cups chicken stock
  • 1 (4 ounce) can chopped green chiles
  • 1 smoked ham hock
  • 1 small yellow onion diced
  • 1 bay leaf
  • 1 teaspoon Kosher salt

Instructions

  • In your Instant pot add dried beans, chicken stock, green chiles, ham hock, onion, and bay leaf.
  • Stir to combine.
  • Add the lid to the Instant Pot to the pot and make sure the vent is in the "seal" position.
  • Set the cooking time for manual high setting 40 minutes.
  • Wait for the pressure to build, about 10 minutes, and cook for 40 minutes.
  • Let the Instant Pot naturally release for 15 minutes.
  • After 15 minutes carefully vent the Instant Pot and after the pressure is released remove the lid and give the beans a gentle stir.
  • Remove the bay leaf from the pot.
  • Take out the ham hock and cut off any of the meat that remains on the ham hock. I usually throw out the skin/fat part and just keep the chunks of meat.
  • Add the meat back to the pot and serve the beans as a side dish or as a main course.

Nutrition

Serving: 1g | Calories: 2506kcal | Carbohydrates: 324g | Protein: 170g | Fat: 56g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Cholesterol: 214mg | Sodium: 4185mg | Potassium: 8055mg | Fiber: 72g | Sugar: 28g | Vitamin A: 38IU | Vitamin C: 36mg | Calcium: 594mg | Iron: 28mg
Course Main Course
Cuisine American
Keyword instant pot beans, instant pot pinto beans, no soak beans, no soak pinto beans, pinto beans
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Brandy

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

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