Instant Pot Mexican Pinto Beans

A quick and flavorful way to enjoy authentic Mexican-style pinto beans, this Instant Pot recipe delivers tender, seasoned beans in a fraction of the time compared to traditional stovetop cooking. With simple ingredients and minimal effort, you’ll have a hearty dish perfect as a side or a main course.

Why You’ll Love This Recipe

  • Time-Saving: The Instant Pot drastically reduces cooking time compared to traditional methods.
  • Packed with Flavor: Seasoned with aromatic spices, onions, and garlic for an authentic taste.
  • Versatile: Enjoy as a side dish, in burritos, over rice, or mashed into refried beans.
  • Budget-Friendly: Made with affordable pantry staples and dried beans.
  • Healthy & Nutritious: Rich in fiber, protein, and essential nutrients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Dried pinto beans
  • Water or broth
  • Onion
  • Garlic
  • Jalapeño (optional for heat)
  • Cumin
  • Chili powder
  • Oregano
  • Bay leaves
  • Salt
  • Black pepper
  • Lime juice
  • Fresh cilantro (for garnish)

Directions

  1. Rinse and Sort Beans: Rinse the dried pinto beans under cold water and remove any debris.
  2. Sauté Aromatics: Turn the Instant Pot to “Sauté” mode and cook the chopped onion, garlic, and jalapeño until fragrant.
  3. Add Spices and Beans: Stir in cumin, chili powder, oregano, salt, and black pepper. Add the beans and mix well.
  4. Add Liquid: Pour in water or broth, ensuring the beans are fully submerged.
  5. Cook Under Pressure: Seal the lid and cook on “High Pressure” for 35-40 minutes, followed by a natural pressure release of 15 minutes.
  6. Finish with Lime and Cilantro: Open the lid, stir in lime juice, and garnish with fresh cilantro before serving.

Servings and Timing

  • Servings: Makes about 6-8 servings
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes (plus pressure release time)
  • Total Time: Approximately 1 hour

Variations

  • Spicy Version: Add extra jalapeños or a pinch of cayenne pepper.
  • Creamy Texture: Mash some beans for a thicker consistency.
  • Smoky Flavor: Use smoked paprika or add a small piece of chipotle in adobo sauce.
  • Meaty Addition: Stir in cooked bacon or chorizo for extra depth.
  • Vegetable Boost: Add bell peppers, tomatoes, or carrots for more nutrition.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 4 days.
  • Freezing: Freeze cooled beans in a sealed container for up to 3 months.
  • Reheating: Warm in a saucepan over medium heat, adding a splash of water if needed.

FAQs

How long does it take to cook pinto beans in an Instant Pot?

It takes about 35-40 minutes under high pressure, plus an additional 15 minutes for natural pressure release.

Do I need to soak the beans before cooking?

No, soaking is not required when using an Instant Pot, but it can slightly reduce cooking time.

Can I use canned beans instead of dried beans?

Yes, but reduce the liquid and cooking time since canned beans are already cooked.

How can I make these beans vegetarian/vegan?

Use vegetable broth instead of chicken broth and skip any meat additions.

What can I serve with Mexican pinto beans?

They pair well with rice, tacos, enchiladas, or as a topping for nachos.

How do I thicken the beans?

Mash some of the beans with a fork or use an immersion blender to create a thicker consistency.

Can I make these beans in a slow cooker?

Yes, cook on low for 6-8 hours or on high for 3-4 hours.

What if my beans are still too firm after cooking?

Seal the Instant Pot and cook for an additional 5-10 minutes under high pressure.

Can I add tomatoes while cooking?

It’s best to add acidic ingredients like tomatoes after cooking to prevent the beans from staying firm.

How can I make these beans oil-free?

Skip the oil when sautéing and use a splash of broth instead.

Conclusion

Instant Pot Mexican pinto beans are a flavorful, nutritious, and versatile dish that comes together effortlessly. Whether you serve them as a side, a filling for burritos, or a base for soups and stews, these beans are sure to become a staple in your kitchen. Try them once, and you’ll love how easy and delicious they are!

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Instant Pot Mexican Pinto Beans

Instant Pot Mexican Pinto Beans

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 6
  • Category: Side Dish, Main Course
  • Method: Instant Pot / Pressure Cooking
  • Cuisine: Mexican
  • Diet: Vegan

Description

These Instant Pot Mexican Pinto Beans are packed with bold flavors and made effortlessly in your pressure cooker! They’re perfect as a side dish, taco filling, or even a hearty main course. No soaking required!


Ingredients

Units Scale
  • 2 cups dried pinto beans, rinsed
  • 4 cups water (or low-sodium vegetable broth for extra flavor)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 1 (10 oz) can diced tomatoes with green chilies (Rotel)
  • 1 jalapeño, diced (optional, for spice)
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • 1 bay leaf
  • 1/2 lime, juiced
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  • Sauté Aromatics – Set the Instant Pot to Sauté mode and add a drizzle of oil. Sauté the diced onion for 2-3 minutes, then add garlic and cook for another 30 seconds until fragrant.
  • Add Spices & Beans – Stir in the cumin, chili powder, smoked paprika, black pepper, oregano, and cayenne (if using). Add the rinsed pinto beans, water (or broth), diced tomatoes, jalapeño, bay leaf, and salt.
  • Pressure Cook – Cancel the Sauté mode. Secure the lid, set the valve to Sealing, and cook on High Pressure for 45 minutes.
  • Natural Release – Let the pressure release naturally for 15 minutes, then do a quick release for any remaining pressure.
  • Finish & Serve – Discard the bay leaf. Stir in lime juice and garnish with fresh cilantro. Adjust salt if needed. Serve warm as a side dish, in burritos, or as a taco filling!

Notes

  • If using canned pinto beans, reduce liquid to 1 cup and cook for 10 minutes on High Pressure.
  • For a creamier texture, mash some of the beans after cooking.
  • Add diced ham or bacon for a non-vegetarian twist.
  • Store leftovers in an airtight container for up to 5 days or freeze for 3 months.

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