Instant Pot Pinto Beans (No Soak)
Make easy and flavorful Instant Pot pinto beans (no soak) with this simple recipe. Perfect for sides, burrito bowls, or dips—no soaking required!
Servings: 8 servings
Calories: 252kcal
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
- 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.
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- With ham hocks: Add a smoked ham hock to the Instant Pot, and pressure cook it with the beans.
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- With salt pork: Instead of bacon, use diced salt pork in its place.
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- 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.
- 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
Serving: 1.5cups | Calories: 252kcal | Carbohydrates: 38g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 703mg | Potassium: 897mg | Fiber: 9g | Sugar: 2g | Vitamin A: 127IU | Vitamin C: 13mg | Calcium: 67mg | Iron: 4mg
