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A spoon scoops up saucy beans from a blue and white bowl.
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4.87 from 43 votes

Instant Pot Mexican Pinto Beans

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: Mexican
Servings: 8
Calories: 257kcal


  • 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


  • 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.
  • 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.


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). 


Calories: 257kcal | Carbohydrates: 41g | Protein: 14g | Fat: 5g | Saturated Fat: 3g | Sodium: 222mg | Potassium: 932mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1078IU | Vitamin C: 26mg | Calcium: 85mg | Iron: 4mg