Pinto beans are versatile and delicious, packed with nutrition, and cheap as heck. If you own an Instant Pot and have not yet made these, you have not yet lived.
We suggest you do both immediately. This is a no-soak recipe, so you have absolutely no excuse.Print
No-soak Instant Pot pinto beans
- 1 pound dried pinto beans
- 1 1/2 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp oregano
- 1 tsp of salt, reserved
- 3/4 tsp ground cumin
- 1 tsp extra-virgin olive oil
- 8 cups water
- Sort dried beans, rinse thoroughly and place in a bowl of cold water. Set aside.
- Set up Instant Pot and add oil, spices, and water to the pot. Do not add salt until the beans have finished cooking.
- Drain beans and rinse a second time, then add to Instant Pot.
- Set to 25 minutes on high pressure and allow to vent naturally (this will take up to 40 minutes in addition to preheat and cook time).
- When venting is complete, add salt. Season further, to taste, if desired.
- Store beans with liquid in refrigerator for several days or freeze for several months.
- Note: This is a no-soak Instant Pot recipe. We don’t have suggestions for cook times on soaked beans for this particular recipe.
Keywords: Instant Pot, no-soak beans, pinto beans
What am I supposed to do with all this liquid? Use it to reheat beans without drying them out, or to make refried beans without any added fats. Heat cauliflower rice along with the beans for flavor packed beans and rice. Thicken some of the liquid with a bit of arrowroot powder and enjoy as a bean soup.