Instant Pot Pinto Beans Recipe: Quick, Easy, and Perfectly Tender
A pressure-cooked method for tender pinto beans in under 30 minutes, perfect for tacos, soups, or a protein-rich side. No soaking needed, with aromatic vegetables and warm spices creating a rich, savory base every time.
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Servings: 6 servings
Calories: 270kcal
Ingredients
- 1.5 cups dried pinto beans
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups vegetable broth
- Optional: 1/4 tsp cayenne pepper or a splash of hot sauce for heat
Instructions
- Rinse pinto beans thoroughly and drain using a colander.
- Sauté diced onion and minced garlic in olive oil for 2-3 minutes.
- Add carrot, cumin, chili powder, smoked paprika, salt, and black pepper; stir to combine.
- Pour in vegetable broth to cover beans by 1-2 inches. Stir in optional cayenne or hot sauce.
- Place lid on Instant Pot, set to high pressure, and cook for 25 minutes.
- Allow pressure to natural release for 10 minutes, then quick release remaining pressure.
Notes
Rinse beans with cold water before cooking to remove excess starch.
Use fresh vegetables rather than pre-packaged for optimal flavor.
Add extra broth or water if the beans seem too dry after cooking.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for 3 months.
Use fresh vegetables rather than pre-packaged for optimal flavor.
Add extra broth or water if the beans seem too dry after cooking.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for 3 months.
Nutrition
Serving: 1g | Calories: 270kcal | Carbohydrates: 40g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Sodium: 4500mg | Fiber: 15g | Sugar: 1g