Go Back
+ servings
4.81 from 31 votes
Instant Pot Mexican Pinto Beans
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

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.

Course: Side Dish
Cuisine: Mexican
Servings: 8
Calories: 257 kcal
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 3-1/2 cups low-sodium chicken or vegetable broth see recipe note below
  • 1 8 ounce can tomato sauce
  • 2 tablespoons chili powder
  • 1 tablespoon yellow mustard
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon fresh ground black pepper
  • 2 bay leaves
  • 1/2 teaspoon salt or to taste
Instructions
  1. Place beans in the Instant Pot insert and add enough water to cover by 2" to 3". 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

For saucy beans like the beans pictured in this post, use 3-1/2 cups broth. For a slightly thicker texture use 3 cups broth.

Cooking time stated does not include the time it will take for the Instant Pot to reach full pressure (approximately 15 minutes) and the natural release time (approximately 20 minutes). 

Nutrition Facts
Instant Pot Mexican Pinto Beans
Amount Per Serving
Calories 257 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Sodium 222mg10%
Potassium 932mg27%
Carbohydrates 41g14%
Fiber 10g42%
Sugar 3g3%
Protein 14g28%
Vitamin A 1078IU22%
Vitamin C 26mg32%
Calcium 85mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.