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Simple Recipes for Every Day

Instant Pot Mexican Pinto Beans

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

Ingredients

  • 2 Tbsp vegetable oil
  • 1 small onion, chopped, about 1 cup
  • 2 ½ cups dried pinto beans, rinsed, about 1 lb
  • 4 cups chicken or vegetable stock
  • 1 cup water
  • 2 Tbsp taco seasoning
  • 1 ½ 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.