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)

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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.