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Instant Pot Pinto Beans are so easy to make with just 7 ingredients! This no-soak recipe uses dried beans cooked in the pressure cooker. These pinto beans are full of rich flavor, creamy and are great to serve as a main dish with a fresh salad and cornbread. But don’t stop there! They’re also perfect as a side dish, in tacos, chilies and just the thing when you’re feeding a crowd.
About a month ago, I asked my followers on Facebook to share their favorite comfort food. I got over 150 comments that included everything from fried chicken to cheese pizza, baked spaghetti to loaded nachos. But a big surprises was that folks think of pinto beans as one of their favorite comfort foods. As a matter of fact, it’s in the top 5 list of most loved recipes.
After a bit of thought, I came around to that idea. I also realized that I didn’t have a recipe for pinto beans on A Southern Soul. I’m a big fan of a big bowl of beans served with some warm cornbread so I got to work on coming up with the easiest way to make that possible. I came up with this method of cooking beans using the Instant Pot. This is a great “short cut” recipe since you don’t have to soak the beans. You can have a big pot of beans ready in a little over an hour.
Instant Pot Pinto Beans Ingredients
- Dried Pinto Beans
- Olive Oil
- Vegetable Stock
- Red Pepper Flakes
This is what I call one of my “cheap and cheerful” recipes. Dried beans are super inexpensive and can really stretch your grocery budget. They are great when you’re feeding a crowd, too. These beans are easy to make and as a bonus, freeze beautifully. I like to use them in nachos, chili recipes and they’re great to add to rice.
Don’t have an Instant Pot? No problem! You can make these beans on the stovetop. Here’s how:
- Add the dried beans to all large pot, cover with cool water and allow to soak overnight. Drain the beans.
- Sautee the onion and ham, add garlic and cook for 1 minute.
- Add in the stock, water, salt, and pepper.
- Bring the beans to a boil over high heat and boil for 15 minutes. Reduce the temperature to low and allow the pinto beans to simmer until they tender about 2 to 3 hours. Add water to the beans as needed.
What To Serve With Pinto Beans
- Chopped onions – my fav!
- Fresh or pickled jalapeños
- Chow Chow – my Mama’s favorite
- Hot sauce
More Instant Pot Recipes
Last But Not Least…
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Instant Pot Pinto Beans
- 1 teaspoon olive oil
- 1 8 once ham steak – cut into cubes
- 1 small onion – chopped
- 2 tablespoons garlic – minced
- 1 pound dried pinto beans
- 4 cups vegetable stock
- 1 1/2 cups water
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- Set Instant Pot to sautee. Add olive oil, onion and, chopped ham. Cook for approximately 3 minutes. Add garlic and, cook for 1 minute. Pour in vegetable stock and water. Add beans, salt and, pepper.
- Secure lid on Instant Pot and close. Set to PRESSURE COOK/MANUAL and set timer to 45 minutes.
- Once timer goes off, allow the steam to release naturally, which will take about 15 to 20 minutes.
- Remove the lid and stir beans. Taste and adjust seasoning. Serve with your favorite toppings.
- ** Beans can be kept in a sealed container in the refrigerator for up to 3 days or frozen for 3 months.
- Add the dried beans to all large pot, cover with cool water and allow to soak overnight. Drain the beans.Sautee the onion and ham, add garlic and cook for 1 minute.Add in the stock, water, salt, and pepper.Bring the beans to a boil over high heat and boil for 15 minutes. Reduce the temperature to low and allow the pinto beans to simmer until they tender about 2 to 3 hours. Add water to the beans as needed.