Instant Pot Mexican Pinto Beans (soaked or un-soaked!)

These Mexican-spiced Pinto Beans have a warm, earthy, and savory flavor with just the right amount of spice and depth. The combination of cumin, chili powder, garlic, and paprika gives them that classic Mexican-inspired taste; comforting and full-bodied with the option of spicy-hot! These savory beans are perfect for tacos, burritos, topped on a salad, or even just as a protein-packed side with your meal.

Tips for success

• Use fresh beans. If your beans come out crunchy on the inside and overcooked on the outside, the problem is very likely old beans. 2-3 years is the absolute maximum shelf life for dried beans, and the newer the better! Toss expired beans and start anew.
  
  
• Hard water can also make a difference with cooking beans and will usually require longer cooking times. If your beans aren’t old but they don’t come out perfect, it could be because of hard water. Seal the Instant Pot and cook another 5-10 minutes using your best judgement on how much more time you think they need and make a note of it for next time so you know.
  
  
• Looking for plain pinto beans? You can absolutely omit all of the spices and just follow the recipe for cooking time, especially if you’re using these beans in another dish that calls for plain beans.
  
  
• Did you know that ground spices lose their potency after 3-6 months? Spices won’t mold or make you sick, but they won’t be as flavorful as fresh spices! The best way to always use fresh spices is to buy whole and ground them yourself, but if you don’t have time for that then just make sure you buy small amounts at a time and go through it quickly so it doesn’t sit on the spice rack too long!
  

Recipe FAQ

What dishes to use Pinto Beans

These beans are perfect for a variety of dishes! Some of my favorites are:

• Tacos or burritos
• Topped on a colorful salad along with another grain like rice or quinoa
• Used in a soup or chili (without adding the spices listed)
• Blended with an immersion blender with a little water to make non-fried refried beans

Other Mexican-inspired recipes

If you love Mexican flavors, try my other recipes!

• Homemade Refried Beans
• Mango-Lime Salsa
• Black Bean and Kale Burritos
• Black Bean and Yellow Rice Burritos
• Garden Fresh Pico de Gallo
• Fluffy Mexican Rice (Arroz Rojo)
  

How to make Instant Pot Pinto Beans

Soak beans (optional)

Soak 2 cups dry pinto beans overnight, covered in several inches of water. This is only optional, if you don’t soak beans then it just requires a longer cooking time.

Strain water

If soaking beans, use a colander and strain the soaking water.

Sauté aromatics

When ready to cook, press “sauté” function on Instant Pot. Add 1-2 tsp avocado oil (for no-oil, use a splash of water or vegetable broth when needed) and add onions once hot. Sauté onions until softened, about 7 minutes. Press the “cancel” function and stir in garlic and jalapeño.

Add spices + cook

Add strained pinto beans and all the spices: 1 Tbsp cumin, 1 Tbsp chili powder, 2 tsp oregano, 2 tsp rosemary, and ¾ tsp salt.

For soaked beans: add 4 cups water and cook on high pressure for 9 minutes. Allow a full natural release.

For un-soaked beans: add 5 cups of water and cook on high pressure for 55 minutes. Allow a full natural release.

Once pressure has released, open lid and check to make sure beans are cooked to desired tenderness. If they are still too firm, seal lid and cook a little longer, using your best judgement. (This could be a sign of old beans or hard water.) Usually another 3-5 minutes does the trick.

Taste, adding anything more beans may need.

Print Recipe

5 from 1 rating

Instant Pot Mexican Pinto Beans (soaked or un-soaked!)

These Mexican-spiced Pinto Beans have a warm, earthy, and savory flavor with just the right amount of spice and depth. The combination of cumin, chili powder, garlic, and paprika gives them that classic Mexican-inspired taste; comforting and full-bodied with the option of spicy-hot!

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: sides

Cuisine: Mexican

Keyword: Beans, Instant Pot, sides

Servings: 6 servings

Author: The Wandering Veggie

Equipment

• 1 Instant Pot
• 1 Colander

Ingredients

• 2 cups dried pinto beans
• 4-5 cups water or vegetable broth
• 1 small white or yellow onion, diced
• 6 cloves garlic, minced
• 1 jalapeño, ½ or all seeds removed, minced (optional for spice)
• 1 Tbsp chili powder
• 1 Tbsp cumin powder
• 2 tsp dried oregano
• 2 tsp dried rosemary
• 2 tsp paprika
• ¾-1 tsp salt

After cooking

• handful of fresh cilantro, chopped

Instructions

• *If soaking beans: Place 2 cups of pinto beans in a large pot and cover with several inches of water. Soak overnight.

  Once ready to cook the following day, use colander to drain water.
• In the Instant Pot, press the "sauté" option and add 1 tsp avocado oil. Once hot, add onions and sauté until softened, about 7 minutes. (For oil-free, add a splash of water when needed while sautéing.) Press "cancel" to turn off heat, then stir in garlic and jalapeño.
• Add pinto beans and all the spices.

  For soaked beans: add 4 cups of water and cook on High Pressure for 9 minutes.

  For un-soaked beans: add 5 cups of water and cook on High Pressure for 55 minutes.

  Allow a full natural release.
• Once pressure has released, open lid and test to make sure beans are tender. (If not at desired softness, seal lid and cook another 3-5 minutes.) Taste, and add any more seasoning or salt needed, then and stir in chopped cilantro. 

Notes

• Store beans in a sealed container for up to 5 days in the fridge or up to 2 months in the freezer.
• Don’t leave beans sitting out at room temperature for too long! Beans (and rice) are prone bacteria that cause  food-borne illnesses if left out at room temperature for 2 or more hours.