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!
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 packed full of flavor thanks to the addition of 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’re looking to keep your beans vegetarian you can use vegetable stock in place of chicken stock and a dash of liquid smoke to replace the flavor of the smoked ham hock.
Plus, since the Instant Pot is doing all the hard work you don’t need to babysit a pot of beans cooking on the stove.
If you’re me that means you can sit down and watch another episode of Bridgerton while the beans are cooking.
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.
What are pinto beans?
If you have ever had the ever popular refried beans than you have had pinto beans!
They are a very popular bean and can be found in almost any grocery store!
Just pop on 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?
This recipe works out perfectly using dried beans right from the bag.
If you opt to 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 be sure to check online before substituting pinto beans with another type of dried bean.
What ingredients do you need besides dried pinto beans?
For this recipe I added diced green chiles, smoked ham hock, bay leaf, and chicken stock.
I wanted to keep the flavors simple without masking the deliciousness of the bean.
I also made sure to season the beans after they have cooked. That way I can get the full taste of the cooked beans before I add in kosher salt.
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.
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 for up to 5 days in the refrigerator in an airtight container.
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 of the cooking liquid to cover the beans, seal them tightly, and keep frozen for up to 3 months.
Do you love these Instant Pot pinto beans?
Why don’t you try a few of my other easy Instant Pot recipes!
- Instant Pot Pumpkin Beef Stew
- Instant Pot Chicken Tikka Masala
- Pressure Cooker Cranberry Sauce Pulled Pork
- Instant Pot Pork Chili Verde
- Pressure Cooker Hard Boiled Eggs
- Instant Pot Asian Chicken and Rice Soup
- Pressure Cooker Butternut Squash Congee
- Instant Pot Red Wine Rosemary Short Ribs
- 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
- Kosher salt, to taste
- 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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 370mgCarbohydrates: 28gFiber: 7gSugar: 4gProtein: 12g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.