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Instant Pot Mexican Pinto Beans

  • Serves: 8
  • Prep Time: 6 min
  • Cook Time: 1 hr 20 min
  • Calories: 235
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: 235


  • 2 1/2 cups Dried pinto beans, about 1lb
  • 2 tbsp Olive oil
  • 1 Small onion, 1 cup
  • 4 cups Chicken or vegetable stock
  • 1 cup Water
  • 2 tbsp Taco seasoning
  • 1 1/2 tsp Salt
  • 2 tbsp Bacon fat (optional)


  1. With your instant pot on sauté mode add in the onions and cook, stirring often, until translucent.
  2. Add in remaining ingredients, stir and place lid on and turn Instant Pot on MANUAL mode with high pressure selected for 1 hour.
  3. When finished, allow for the pressure to release naturally, about 15-20 minutes.
  4. Open Instant Pot and stir and allow to rest for 5 minutes before serving. Cooked beans will last for 1 week in the fridge.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 235
  • Protein 12 g
  • Carbohydrates 38 g
  • Total Fat 3 g
  • Dietary Fiber 9 g
  • sodium 788 mg
  • Added Sugars 2 g

Instant Pot Mexican Pinto Beans

Questions & Reviews

Join the discussion below.

  • Tiffany

    I made these beans today and they turned out really good! I only used 4 cups of water with 4 tsp chicken boullion and I added a can of low sodium cream of chicken instead of bacon fat. It came out a little watery, but altogether the beans were cooked and delicious. Make sure to natural release for 20 minutes to make sure the beans are completely cooked. I also added about 4 tsp of minced garlic to mine :)

    Yum! Glad they turned out!

  • annwrite460

    Hi. Made these this a.m. (on 4 days straight of cooking from your site) and beans were a little hard. I'm cooking them an additional 10 minutes with more liquid. Do you think that will suffice? Thanks! Flavors are superb!

    That should work. I will retest and adjust as needed. Mine have never been dry. Will see about fixing though.

  • Brooke Golightly

    It's sort of confusing to see 2 1/2 lbs, then "about 1 lb" in the same line. I'm assuming it means 2 1/2 lbs.

    So sorry. It is 2 1/2 cups (!!) which is about a pound of beans. I am fixing that right now! So sorry.

  • Jeanette

    This was delicious! I ate it as bean soup on its own. I used taco seasoning I had on hand (only 1 tbsp though) and it was really spicy! I’ll have to try your taco seasoning recipe once I run out of my jar. I froze the beans along with the broth and they are perfect for adding to a burrito bowl or mashing them up. Very tasty!

    Glad you enjoyed them Jeanette!

  • Dani Aguado

    Hello!This is definitely a recipe to recommend. I was searching for a recipe to make bean burritos with and this recipe hit the spot.I made this recipe to the T using the taco seasoning, no bacon fat because I didn't have it on hand, and made two adjustments. The first adjustment made was to the amount of salt. I'm not a fan of salty food, and these came out salty even though I reduced the amount of salt and used reduced sodium chicken broth. I do admit I used sea salt and I'm unsure if that's a contributing factor to the bean's saltiness level. I used 1 tsp instead of 1.5 tsp as the recipe calls for. The taco seasoning already has salt so next time I make these bad boys I'll be using .5 tsp and we'll see how it goes. The second modification was to the natural release pressure. I let the pressure completely release on its own after the hour, and I think I let it sit for 30 minutes in warm mode which is the mode it defaults after being pressurized. After the beans cool they thickened even more! Making them perfect for the bean burritos made. In a separate pot I mashed and added a bit of the bean soup and simmering the liquid to get the preferred consistency for the filling of a burrito.I hope this helps! Thanks for sharing Modern Proper!

    This is a great review! So glad you liked them!