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Instant Pot Mexican Pinto Beans

  • Serves: 8
  • Prep Time: 6 min
  • Cook Time: 1 hr 20 min
  • Calories: 122
No soak instant pot pinto beans in a bowl

A simple pot of flavorful, Mexican pinto beans is the foundation of many of our favorite quick meals. Plus, thanks to the Instant Pot, pinto beans go from dry to perfectly-cooked in just over an hour.

FINALLY! An Actually-Good No-Soak Dried Bean Recipe!

A big pot of tender, richly seasoned pinto beans is a wonderful thing, and even better when you can go from a jar of dried beans to a pot of ready-to-eat beans in just about an hour—no soaking required! Cooking with dried beans is a wonderful thing for many reasons—less sodium than canned beans, plus they tend to hold their shape better through the cooking process—but a lot of people are intimidated by the overnight soak that they usually require. No more! Simply seasoned with onions, a bit of stock, and some taco seasoning, this Instant Pot pinto bean recipe is one of our favorite side dishes / tortilla-toppers / tummy-fillers.

No Soak Instant Pot Pinto Beans 3
No Soak Instant Pot Pinto Beans 4
pinto beans, chicken stock, onions and pinto beans in an instant pot
no soak instant pot pinto beans

The Best Pinto Bean Seasonings—AKA What Makes These Instant Pot Beans So Delicious.

This recipe is simple, simple, simple. All you need are pinto beans, a few seasonings, and your Instant Pot—that magical pressure cooker will do most of the work for you. So, what makes these pinto beans so flavorful? Just a few things, most of which you probably have on-hand right now:

  • Onion.
  • Chicken or vegetable stock.
  • TMP taco seasoning. Smoked paprika, cumin, garlic powder and oregano are the backbone of our easy, homemade taco seasoning recipe—it’s basically the best ever. However, if all you have is store-bought taco seasoning, that’s OK in a pinch.
  • Salt.
  • Bacon fat. This one is optional, but it will add a huge amount of richness and a lovely smoky flavor, leave it out if you are making these beans vegan or vegetarian.
No soak instant pot pinto beans in an instant pot

How to Make Instant Pot Pinto Beans

No-soak pinto beans that are cooked and ready to eat in just over an hour? Sounds too good to be true, but this pinto bean recipe really is just magical like that.

  1. Start with sautéing the onions in a bit of oil in the Instant Pot on sauté mode.
  2. Now add everything else to the pot—the beans, stock, taco seasoning—and set the Instant Pot to manual mode with high pressure for 1 hour.
  3. After an hour, let the pressure release naturally, about 15-20 minutes.
  4. After you open the Instant Pot, let the cooked pinto beans rest for five minutes before digging in. Any leftovers can be stored in the fridge for up to one week.
No soak instant pot pinto beans in a bowl

I Made Pinto Beans! Now What?

Now the sky’s the limit! Honestly, there’s nothing wrong with just scooping yourself a big bowl of beans and enjoying them as-is. But, they’re a little more fun if you doctor them up! We love to serve them:

  • As part of a burrito bowl! Pour a big scoop of these pinto beans over some rice, and top with salsa, guacamole, queso fresco and cilantro. YUM.
  • As a side dish along with our killerslow-cooker carnitas, because who says you can’t use your Instant Pot and your slow-cooker at the same time?
  • In breakfast burritos! Hashbrowns, scrambled eggs, and some of these pinto beans all rolled into a big, warm flour tortilla—maybe a little salsa and avocado, too—and you’ve got yourself a seriously delicious breakfast.
No soak instant pot pinto beans in a bowl with a spoon

Tools You’ll Need

More Easy Bean Recipes You’ll Love

No Instant Pot? No problem. We’ve got plenty of bean recipes that don’t require any fancy equipment.

No soak instant pot pinto beans in a bowl

Instant Pot Success?

We already loved our Instant Pot, but once we realized that it meant we could make no-soak pinto beans from dried beans in no time, we fell for it even harder. If you love this Instant Pot pinto bean recipe, snap a photo of your beans, and show us how you served them! Tag us on Instagram using @themodernproper and #themodernproper so we can see. Happy eating!

Instant Pot Mexican Pinto Beans

  • Serves: 8
  • Prep Time: 6 min
  • Cook Time: 1 hr 20 min
  • Calories: 122

Ingredients

  • 2 Tbsp vegetable oil
  • 1 small onion, chopped, 1 cup
  • 2 1/2 cups dried pinto beans, rinsed, about 1 lb
  • 4 cups chicken or vegetable stock
  • 1 cup water
  • 2 Tbsp taco seasoning
  • 1 1/2 tsp sea salt
  • 2 Tbsp bacon fat (optional)

Method

  1. With your instant pot on sauté mode, heat the oil until glistening. Add in the onion and cook, stirring often, until translucent, about 5 minutes.

  2. Add in the remaining ingredients, stir to combine and tightly secure the lid in place. Turn the Instant Pot to MANUAL mode with high pressure selected for 1 hour.

  3. When the timer is done, allow the pressure to release naturally, about 15-20 minutes. If there is any pressure still in the pot, you can manually release it at this time.

  4. Open the Instant Pot, stir and allow the beans to rest for 5 minutes before serving. Cooked beans will keep in an airtight container for up to 1 week in the refrigerator.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 122
  • Protein 5 g
  • Carbohydrates 16 g
  • Total Fat 4 g
  • Dietary Fiber 5 g
  • Cholesterol 0 mg
  • sodium 260 mg
  • Total Sugars 1 g

Instant Pot Mexican Pinto Beans

Questions & Reviews

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  • Kate Smith

    Do you really only use 1 cup of water? That doesn’t even cover the beans. Is this a typo?

    Nope, it is not a typo! there is also 4 cups of chicken or vegetable stock so you'll have 5 cups of liquid in the instant pot. Hope you enjoy!

  • James Larsen

    To those who ask... Do NOT DOUBLE this or any other instapot recipie... When an Instapot is filled past a certian level, the time it takes for the instapot to come to pressure increases, sometime substantially, even to the point it may not come to pressure until the liquid inside boils out sufficiently (you really don't want that to happen).

    Thanks for the tip James.

  • Linds Mac

    If I halve the recipe can I reduce the cook time, or should it still be 1 hr?

    We wouldn't recommend cooking them much less than hour. However, if you'd like to try cooking them for less you could start with 45 minutes. If they weren't quite finished you can always close the lid, reset it to sealing and cook for an additional 10 minutes. Hope you enjoy!

  • Casey

    Hi there, do you recommend soaking the beans before cooking them?

    Nope! There is no need to soak the beans for this recipe!

  • Barb

    I've made these previous and they were a big hit. If I double this recipe do I need to increase the cooking time? Thanks!

    I don't think so. But yo could just to be safe. Just 5 minutes should be good.

  • Emme

    I ended up soaking the beans overnight the second time I made this because the first batch caused some painful digestive issues. This won't happen to everyone, but if you experience discomfort, try soaking and discarding the water first. Either way it's delicious when you eat them every time!

    Glad you enjoyed them Emme! Sorry you had that issue but glad you know how to resolve it for your body!

  • Quinno

    I;m thinking about thos beans

    They;re the best. I’m making them for the second time and my mouth is watering as I wait to release the pressure.

    HAHA! Thank you Quinno, we are so glad you love them we are such fans of these as well!

  • Karlovich

    These were amazing. I mixed black and pinto beans and added about 1/2 cup of chopped Anaheim pepper. I used veggie stock from a jar and cut the salt back since there stock is pretty salty. I didn't add the bacon fat to keep them vegetarian.

    We are so glad you loved them!

  • Tresa

    These are seriously so easy and so AMAZING! So much better than canned and with such little effort!

    Thanks Tresa, glad you loved them!

  • Emme

    Different recipes give different times for cooking the beans, but this one is the accurate one. It definitely needed the hour at pressure. My potato masher came in handy for thickening it up a bit.

    Thank you Emme! We are so happy to hear you loved these beans!