clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Instant Pot pinto beans

  • Author: Maura Wall Hernandez
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 servings 1x
  • Category: Instant Pot
  • Method: Pressure Cook
  • Cuisine: Mexican


How to make Instant Pot pinto beans Mexican-style with an easy no-soak method that will have your beans on the table in under an hour.


  • 2 cups pinto beans, rinsed
  • 2 cups chicken broth
  • 4 cups boiling water
  • 1 teaspoon ground ancho chile
  • 1/4 teaspoon Mexican oregano
  • 45 cloves of garlic
  • 2 fat slices (1/4-inch thick, each) of white onion
  • 1 to 1-1/2 teaspoons kosher salt, added after cooking


  1. Put all ingredients in the Instant Pot and press the Pressure Cook button on high for 35 minutes.
  2. When Instant Pot turns off, let it sit to depressurize for about 15-20 minutes, then use a towel to manually release steam until the valve drops. Be careful not to burn your hands with the steam.
  3. Once the valve drops, open the Instant Pot lid by twisting and lifting away from you to allow any remaining steam to escape. Set lid aside.
  4. Press the Sauté button and cook for another 7-10 minutes, stirring frequently, until beans are creamy and tender.
  5. Turn off Instant Pot and ladle to serve.


These beans can be stored in the refrigerator in an airtight container for up to a week.

You can substitute vegetable broth for the chicken broth to make this recipe vegetarian-friendly.

Keywords: pinto beans