Cooking dried beans has never been easier—or faster—thanks to Instant Pot pinto beans (no soak). This simple recipe skips the overnight soak and heads straight for flavor by using the pressure cooker to create tender, perfectly seasoned beans every time. Bacon adds a savory touch, making each bite rich and satisfying. You’ll love how this wholesome dish comes together quickly for a protein-packed, fiber-filled meal that’s as comforting as it is delicious.
Making instant pot pinto beans with bacon dip is not only convenient but also packed with rich, smoky flavor. Using dried beans means no cans needed, and thanks to the pressure cooker, there’s no soaking required. With instant pot pinto beans no soak, you’ll enjoy tender, creamy beans in under an hour. Perfect as a hearty dip or served alongside your favorite Tex-Mex meals, this simple recipe delivers big taste with minimal effort.
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Why We Love This Instant Pot Pinto Beans with Bacon
- Super convenient
Cooking Instant Pot pinto beans no soak is a game-changer. Traditional methods require hours of soaking and simmering, but with the Instant Pot, you can skip the soak and still get it tender in no time. - Packed with nutrients
This recipe is not only delicious but also a nutritional powerhouse. They’re high in plant-based proteins, vitamins, minerals, and fiber, making them great for muscle repair, digestion, and sustained energy. With the Instant Pot, you can easily add these healthy beans to your meals without the fuss of traditional cooking. - Versatile and flavorful
The Instant Pot allows you to infuse pinto beans with rich flavors by sautéing ingredients like bacon, onions, and garlic before cooking. This method creates a savory base that enhances any dish, from soups and stews to burritos. Plus, you can experiment with different spices to keep your meals exciting and tailored to your taste.
But, I usually do a quick soak method right in the Instant Pot. It’s easy to do (nothing extra to clean!) and takes an hour.
While it is soaking, I get the rest of the ingredients together.
My Quick Soak Method
Here is how to do an Instant Pot quick soak method for dry beans in just 3 easy steps:
- Add dry beans and 6 cups of water to the Instant Pot.
- Press the “sauté” button until the screen shows “more.” There are three settings to the sauté mode: less, normal, and more.
- Bring the beans and water to a boil (it takes less than 5 minutes in my pot). Then press “cancel” and rest the lid or a plate on the top of the pot for an hour.
New to Instant Pot Cooking?
If you are new to Instant Pot cooking, read my Instant Pot Basics here. It covers how to safely use the Instant Pot and things you should know about pressure cooking. Then read this post on Instant Pot pressure cooker how to use.
Ingredient Notes and Substitutions
- Dried pinto beans: The star of this dish! No need to soak beforehand, but make sure to rinse and sort to remove any debris.
- Bacon: Adds smoky, savory flavor. For a meat-free version, leave this out or use smoked paprika to mimic the taste.
- Yellow onion: Brings subtle sweetness and depth as it cooks down.
- Jalapeño pepper: Delivers gentle heat. Swap with green chilies for a milder option.
- Garlic cloves:Adds aromatic richness. Fresh is best, but pre-minced garlic works too.
- Spices: Adds subtle smokiness and depth. Infuses a touch of earthiness to balance the smoky and spicy notes.
- Chicken broth: Helps the beans cook faster and infuses them with flavor. Swap for vegetable broth to make this vegetarian.
- Water: Combines with the broth to create enough liquid for pressure cooking.
- Fresh lime juice: Brightens up the final dish. Lemon juice can work if lime isn’t available.
- Cilantro: Adds fresh, herby flavor. Leave out if freezing and stir in after reheating.
Recipe Variations
- With ham hocks: Add a smoked ham hock to the Instant Pot, and pressure cook it with the beans.
- With salt pork: Instead of bacon, use diced salt pork in its place.
- With sausage: Add a link or two to your favorite sausage to the Instant Pot.
- Vegetarian: Make this a vegetarian pinto beans recipe by omitting the bacon and using vegetable broth instead of chicken broth. You can also add extra veggies, such as diced carrots or celery.
Equipment Used in this Recipe
- Instant Pot (or any electric pressure cooker)
How to Make Instant Pot Pinto Beans No Soak
- Sauté the ingredients.
First, sauté the bacon until the fat is rendered, for about 3 minutes. Add the onions, peppers, garlic, and spices. Cook for a few minutes, until the onions are translucent.
- Pressure cook the Pinto beans.
Add the dried pinto beans then pour in the broth to deglaze the Instant Pot, then add the water. Secure the lid, seal the pot, and set the pressure cycle.
After the pressure cycle has been completed, allow the pressure to naturally release for 10 minutes. Finish with a quick release by carefully turning the lever to release the pressure.
- Ready to serve.
Stir in the lime juice and chopped cilantro just before serving.
🎯 TFN Pro Tip
For a nutritious and cost-effective pantry staple, dried beans are hard to beat. To ensure it cooks evenly and tastes delicious, always soak them overnight and season them during the final stages of cooking.
Serving Suggestions
These Instant Pot pinto beans with bacon are wonderfully satisfying on their own, whether served as a hearty side or the star of your meal. For a simple, complete dinner, spoon them over fluffy rice and sprinkle with crumbled Cotija or sharp cheddar cheese to highlight their smoky flavor. Craving something more fun? Turn them into a DIY burrito bowl with toppings like crushed tortilla chips, sliced jalapeños, diced avocado, fresh tomatoes, onions, salsa, and a dollop of sour cream. You can even use the beans as a filling for tacos or burritos — just add extra seasonings like garlic powder and paprika for extra punch. Feeling creative? Blend them slightly to make homemade Instant Pot refried beans or simmer with a bay leaf for added depth during cooking. However you serve them, these beans are a flexible and delicious addition to your table.
If you love Bean Recipes, We Have More for you
They are a great source of protein and fiber and are very filling. They are also a relatively frugal budget-friendly way to add healthy nutrients to your diet.
Plus, there are so many different kinds of beans (and ways to cook them!) that you can never get bored with them!
That’s why I made a good list of recipes for you. You should try our healthy bean feta salad. For a zestier meal, try our stove chili recipe.
For more Instant Pot goodness, our pressure cooker white beans and lima beans in pressure cooker are all great options.
You may also want to try our calico beans slow cooker or our cowboy corn salad.
Recipe FAQs
Yes. Soak it overnight or use the quick soak method. Follow steps 2-3 in the recipe directions below, using a large stockpot instead of the Instant Pot. Simmer the pinto beans on the stovetop for 4-5 hours.
No, you can pressure cook it.
You can easily make this a vegan-friendly recipe by subbing bacon with oil to cook the onions and garlic and using vegetable stock instead of chicken broth.
Yes, you can substitute ham hock or salt pork for the bacon in this recipe.
I do a quick soak in the Instant Pot, which is described in the recipe because they are more likely to stay whole. I have had the beans split when I pressure-cooked them without soaking. It is just cosmetic and does not affect the taste.
Pinto beans can be stored in the fridge for up to four days. I like to store them in a covered container so that they don’t dry out.
Pinto beans can also be frozen for up to six months. When you are ready to eat them, defrost the beans in the fridge overnight and then reheat them on the stovetop or in the microwave.
If you want to freeze the pinto beans, do not add the lime juice or cilantro. These can be added after the beans have been reheated.
More Instant Pot Recipes To Love…
If you tried this Instant Pot pinto beans (no soak) recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Instant Pot Pinto Beans (No Soak)
Equipment
- Instant Pot (or any electric pressure cooker)
Ingredients
- 1 pound dried beans
- 4 slices bacon chopped
- 1 yellow onion chopped
- 1 jalapeno pepper membranes and seeds removed, finely chopped
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 3 cups chicken broth hot
- 3 cups water hot
- 1 tablespoon fresh lime juice (juice of 1/2 lime)
- ¼ cup cilantro chopped
Instructions
- Set pressure cooker to sauté, add the bacon. Sauté bacon until the fat has rendered, about 3 minutes.
- Add onions, jalapeño, garlic, and spices and sauce with bacon until the onions are translucent. Preheat the broth and water (I use a microwave) to speed up the cooking time. Add beans to the pot. Press cancel, add lid, seal pressure lever, and set machine on high pressure for 25 minutes for presoaked beans and 45 minutes for dried, non-soaked.
- Allow pressure cooker to naturally release for 10 minutes, then initiate a quick release. To thicken the beans, cook on sauté with lid off until desired thickness, stirring occasionally.
- Add lime juice and cilantro before serving. Top with favorite garnishes and serve.
Notes
-
- With ham hocks: Add a smoked ham hock to the Instant Pot, and pressure cook it with the beans.
-
- With salt pork: Instead of bacon, use diced salt pork in its place.
-
- With sausage: Add a link or two to your favorite sausage to the Instant Pot.
- Vegetarian: Make this a vegetarian pinto beans recipe by omitting the bacon and using vegetable broth instead of chicken broth. You can also add extra veggies, such as diced carrots or celery.
- For a nutritious and cost-effective pantry staple, dried beans are hard to beat. To ensure it cooks evenly and taste delicious, always soak them overnight and season them during the final stages of cooking.
- Pinto beans can be stored in the fridge for up to four days. I like to store them in a covered container so that they don’t dry out.
- Pinto beans can also be frozen for up to six months. When you are ready to eat them, defrost the beans in the fridge overnight and then reheat them on the stovetop or in the microwave.
- If you want to freeze the pinto beans, do not add the lime juice or cilantro. These can be added after the beans have been reheated.
Nutrition
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Tara says
Oh wow! I love all the flavors paired with these pinto beans and how easily everything comes together in the instant pot. So easy!
Ashley says
These were so good–loved the addition of bacon! I was so excited to see that there were directions for unsoaked beans (since I forgot to do that!) This recipe’s a keeper!