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
- Rinse and Sort Beans: Rinse the dried pinto beans under cold water and remove any debris.
- Sauté Aromatics: Turn the Instant Pot to “Sauté” mode and cook the chopped onion, garlic, and jalapeño until fragrant.
- Add Spices and Beans: Stir in cumin, chili powder, oregano, salt, and black pepper. Add the beans and mix well.
- Add Liquid: Pour in water or broth, ensuring the beans are fully submerged.
- Cook Under Pressure: Seal the lid and cook on “High Pressure” for 35-40 minutes, followed by a natural pressure release of 15 minutes.
- 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!
PrintInstant Pot Mexican Pinto Beans
- 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
- 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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