Have home cooked beans in much less time with these Instant Pot Pinto Beans. No soaking time is needed to have tender, perfectly spiced beans in just an hour and a half!
- 1 pound dry pinto beans (2 cups)
- 6 cups distilled water*
- 1 medium onion, diced
- 1 jalapeño pepper, cut in half lengthwise
- 4 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Rinse the beans and remove any pebbles or debris. Place the rinsed beans in the Instant Pot.
- To the pot, add the water, onion, jalapeño, garlic, chili powder and salt. Stir to combine.
- Place the lid on the pot and turn the valve to seal.
- Select high pressure and 50 minutes for the cook time.
- Once the time has passed, let the pressure release naturally for 15 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Remove the jalapeño and stir in the pepper. Add more salt to taste, if desired.
*Our water is pretty hard, so I find that the best way to ensure soft beans is to use distilled water. If you don’t have super hard water, you may be able to use tap water instead.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
- Serving Size: 1/2 cup
- Calories: 95
- Sugar: 0 g
- Sodium: 270 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Instant Pot Pinto Beans, pressure cooker beans, pinto beans recipe, instant pot beans