Dry pinto beans cook up perfectly tender in a deliciously seasoned sauce in about an hour! These saucy Instant Pot Mexican Pinto Beans are a fantastic side dish option for a variety of entrees.
Did you get an Instant Pot for Christmas? I actually got mine a couple of weeks before the holiday and after staring at the box for several weeks, I finally put it to work. I have to add my voice to the crowd of IP fanatics and say that I’m loving it! I’ve had many crazy busy days recently and it has allowed me to create some really tasty dinners I’d have never been able to pull off otherwise.
After several weeks of research and recipe testing I’m happy to be sharing my very first Instant Pot recipe with you today!
I’ve written a separate post detailing the information I’ve absorbed over the past several weeks. Hop on over to Instant Pot Tips for Beginners for a condensed set of basics to help you get started.
I’ve discovered through trial and error that some recipes make more sense than others to be prepared with the pressure cooking method. One of the most exciting results for me was cooking dry beans. I was stunned at how quickly they became tender, with just the perfect bite. And, it is so easy! This recipe has been tested three times with a wonderful result each time.
Soaking Dry Beans
No matter what method you use to cook dry beans, I recommend soaking them overnight or for at least 6 hours prior to cooking. I use my Instant Pot insert and cover the beans by at least a couple of inches with cool water. After soaking, pour off the water and rinse them well with fresh, cool water.
Even though the Instant Pot is capable of adequately softening the beans without this step, there are more reasons to soak beans besides ensuring a tender result. The soaking process will remove any dirt or debris and begin to break down the sugars on the outer surface of the beans. This makes them more easily digestible and is believed to aid in your body’s ability to absorb the nutrients.
The first step is to sauté the onion, bell pepper, jalapeno and garlic in some vegetable oil.
Next, in go the dry pinto beans that have been soaked, rinsed, and drained.
Important note – don’t be tempted to double this recipe. You should never fill your Instant Pot more than half way when cooking items that expand, like dry beans.
The remaining ingredients are added to the Instant Pot. Chicken or vegetable broth, tomato sauce, yellow mustard, chili powder, cumin, oregano, fresh ground black pepper, and a couple of bay leaves.
That’s it! Give it a stir, lock the lid in place and set it to MANUAL for 25 minutes.
Kitchen Tip – When calculating the total time it will take to prepare an Instant Pot recipe, you’ll need to include the time it takes for the Instant Pot to pressurize, typically 10 to 15 minutes, and for the natural release period after cooking which can take from 10 to 20 minutes.
I was going for saucy beans but if you’d like a thicker consistency it’s easy to control the texture by modifying the amount of liquid added. See the Notes section on the recipe card below for more information.
Instant Pot Mexican Pinto Beans
Ingredients
- 1 pound dry pinto beans
- 2 tablespoons vegetable oil
- 1 cup diced white or yellow onion
- 1 good sized bell pepper, seeded and chopped (I used red)
- 1 jalapeno, seeded and diced
- 2 teaspoons minced garlic
- 3 to 3 ½ cups low-sodium chicken or vegetable broth, see recipe note below
- 8 ounces tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon yellow mustard
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon freshly ground black pepper
- 2 dried bay leaves
- ½ teaspoon salt, or to taste
Instructions
- Place beans in the Instant Pot insert and add enough water to cover by 2- to 3-inches. Allow to soak overnight or for at least 6 hours. After the soaking time, drain off and discard the soaking water and rinse the beans with fresh cool water, draining well. Set aside.
- Add oil to the Instant Pot and press the SAUTE button. When display reads “Hot” add the onion, bell pepper, and jalapeno. Cook, stirring, for 2 to 3 minutes, or until onion and bell pepper are beginning to soften. Add garlic and cook for an additional minute then press CANCEL.
- Add soaked beans, broth, tomato sauce, chili powder, yellow mustard, cumin, oregano, black pepper, and the bay leaves. Stir well to combine. Lock the lid in place, and turn the vent at the top to the SEALED position. Set Instant Pot to MANUAL and cook for 25 minutes.
- When time is up, allow the steam pressure to naturally release which should take 15 to 20 minutes. After the natural release, move vent on top to the RELEASE position to allow any remaining pressure to release before removing the lid. Taste and season with salt as desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
i made the pinto beans using Valerie’s recipe, and the beans came out excellent today. I will just state that my instapot tends to cook the onions, bell peppers and jalopeno’s fast, even though I had it on Saute. this is not the first time where I have experienced that the Instapot cooks the onions too fast…I tried to turn it lower, but “Saute” is “Saute.”
Hi. I made these with Ecuadorian red beans that were for sale at a market that attracts a South American clientele. Followed your recipe with some small changes. I substituted 8 oz of beer for part of the broth and I added some chipotle peppers in sauce. I cooked it for 30 minutes. Also added a bit of a spice mixture that I basically add to anything that doesn’t run away, a sort of an Emeril’s combo which has a fair amount of cayenne. The beans were just fantastic! So thanks!
Should I halve everything while using a 3qt instant pot?
I’ve not tested this recipe in a smaller Instant Pot but I would think that should work.
Ooh just made this and yum! Adding fresh lime juice and chopped cilantro at the end took it to a whole different dimension. Thank you for a great recipe.
****** Thanks — just excellent. I used 1.5 times spices and onions/garlic because that’s the way we roll… 🙂 Turned out amazing.
Can I use mild picante sauce instead of tomato sauce and jalapeno?
Amazing! I had everything but a jalapeño so I used acanned diced jalapeños. Oh Lawdy, it’s extra hot but it’s delicious. I soaked my beans for about 5 hours, cooked 40 minutes, natural released for about 20 minutes. Perfect. I made the recipe with every ingredient listed. I can just imagine how good they would be with added ground beef for chili and beans.
I have a little baby Instapot, and I used 4 cups of pre-soaked beans and 3 1/2 cups of vegetable broth. I sauteed the vegetables in a little bacon fat for flavor and added epazote. When they were done, I put them in a cast iron pan with some butter, smushed them with a potato masher and then used the immersion blender to get them nice and creamy, adding some of the pot liquid along the way. They were delicious! Thanks for a well written, informative article.
Thank you for this recipe. I LOVE it and will make it many more times, I hope. I halved the recipe because I’m using the 3 quart IP. Used red pepper flakes instead of the jalapeno and used 8 oz tomato sauce because I had some homemade to use up. My dried beans must have been fresh because they were soft after 15 minutes in the IP (I had presoaked them in the IP for 3 minutes). They are so delicious and healthy. I don’t think I have ever left a comment on any cooking site before but had to chime in.
I am getting ready to make this recipe. I put my beans in my IP pot and covered with water (1-2 inches) and placed in the fridge overnight. I will drain/rinse and bring to room temperature, will this recipe still work? Not sure why I thought soaking and refrigerating was the way to go. ?
Yes, I always soak dry beans overnight and feel it yields the best result. There is no need to refrigerate them while they are soaking but I’m sure they will turn out just fine.
Hello,
This is a great recipe and very straight forward. I made it today in 6-qt instant pot. I combined almost of your spices and veggies (garlic, onions and frozen trio of peppers) plus added bacon (it’s never wrong), and substituted a tsp of dry mustard (on hand) and some left-over frozen Rao Marinara (on hand) for a can of sauce. I also used 4.5 cups of water w/3 tsp vegan Better Than Boullion base, and an extra 2 tbsp Spice Island chili spices b/c past experience has taught me I always need more Mexican spices than any recipe calls for.
It turned out delicious and was so easy to make. I recommend soaking the beans, also, for digestive/health benefits. Even canned beans are not soaked. I put them in a metal bowl covered with cold water and a lid then ignored them for 20 hrs until I was ready to rinse and sort. I bought the cheapest Walmart GV brand 2 days earlier so I decided to cook them for longer.
FYI- LemonadeMom on YouTube recommends using 3 TBSP of any pinto seasoning, 1 C unsoaked beans: 5 C water or broth in the Instant Pot cooked x 45 min on high pressure followed by a natural steam release after 10 min in 6 QT– she said they’re perfect every time. My point is– do your own research, consider your own past experiences, and go from there.
I’m conservative w/time frames for any food that will not be ruined by overcooking or too much steam/H2O. I’ve had to go back and add like 30 min total specifically for large amounts of potatoes; a homemade cheesecake. If you have to add time, it’s not a big deal and overcooking is just a teachable moment. It’s just food.
I know you recommend not doubling the recipe but do you think it’s safe to do so with an 8qt instant pot? Also, I’d like to make ahead for a party so how long can I safely keep them in the fridge?
Hi Lisa. I did these in my 6 quart pot so I don’t think it would be wise to try doubling for an 8 quart. If I was making them to serve to guests, I don’t think I’d want them to be made more than a day in advance.