Pinto beans are the kind of pantry staple that always comes through. They are hearty, affordable, and packed with plant-based protein and fiber.
When you cook them in the Instant Pot, you can skip the soaking, save time, and still end up with perfectly tender, flavorful beans.
This is one of those simple kitchen wins. Once you try it, you might start keeping a fresh batch of cooked pinto beans in the fridge at all times.
They’re great in burritos, bowls, soups, chili, or just served warm with rice and avocado.
Why Make Pinto Beans in the Instant Pot?
Cooking pinto beans in the Instant Pot means no pre-soaking, no standing at the stove, and no guesswork. Just set it and let it do the work for you.
The beans come out soft and creamy but still hold their shape. You can season them however you like and skip the extra sodium and additives that come with canned beans.
It’s one of the easiest ways to cook from scratch and still keep things quick and flexible.
Ingredients for Instant Pot Pinto Beans
Here is what you will need to get started:
- 1 cup dried pinto beans (rinsed and sorted)
- 3 cups water or vegetable broth
- 1 small onion, peeled and halved
- 2 cloves garlic, smashed
- 1 teaspoon salt (added after cooking)
- Optional: 1 teaspoon cumin or smoked paprika for extra flavor
How to Cook Vegan Pinto Beans in the Instant Pot
If you’re ready to make vegan pinto beans at home, follow these simple steps:
1. Combine the Ingredients
Add the rinsed pinto beans, water or broth, onion, garlic, and any optional seasonings into the Instant Pot. Skip the salt for now, as it is best to add it after cooking.
2. Pressure Cook
Lock the lid in place and set the Instant Pot to “Pressure Cook” on high for 30 minutes. Make sure the pressure valve is sealed.
3. Let the Pressure Release
Once cooking is done, let the pressure release naturally for about 15 minutes. Then carefully turn the valve to release any remaining steam.
4. Stir and Season
Remove the onion pieces if you like, then stir in the salt. Taste and adjust any other seasonings. Your beans are now ready to serve or store for later.
Tips for the Best Pinto Beans
A few small tips can make a big difference – give these a try:
- Hold off on the salt: Adding salt too early can make the skins tough. Wait until the end for the best texture.
- Use broth instead of water: This adds extra depth and flavor right from the start.
- Don’t skip the aromatics: Onion and garlic give the beans a subtle richness without much effort.
- Check the texture: If you like your beans softer, you can cook them for a few minutes longer with a little extra water.
Ways to Use Your Cooked Pinto Beans
Once your beans are ready, there are so many ways to enjoy them. You can:
- Add them to tacos, burrito bowls, or enchiladas
- Stir them into soups, stews, or chili
- Mash them up for a quick and easy version of refried beans
- Serve them with rice, salsa, and avocado for a simple, satisfying meal
They are also great to freeze, so you can make a big batch and use them throughout the month.
How to Store and Reheat Pinto Beans
Here is how to keep your beans tasting fresh and ready to use:
- Refrigerate: Let them cool, then store in an airtight container with some of the cooking liquid. They will stay good in the fridge for up to 4 to 5 days.
- Freeze: Let them cool completely, then portion into containers or freezer bags. They can be frozen for up to 2 months. Thaw overnight in the fridge when you are ready to use them.
- Reheat: Warm gently on the stove or in the microwave with a splash of broth or water if needed to loosen them up.
Final Thoughts
Cooking pinto beans in the Instant Pot is one of the simplest and most satisfying things you can do in the kitchen.
You get better flavor, better texture, and way more flexibility than anything that comes from a can. Plus, it takes hardly any effort.
Once you have a batch ready to go, you can build so many easy meals around them.
From tacos and soups to simple bowls with rice and veggies, these beans are always a good place to start.
