Instant Pot Pinto Beans

Instant Pot pinto beans in a white bowl with tomatoes on top

5 from 4 reviews

Quick, easy, satisfying Instant Pot Pinto Beans


  • 1 pound dried pinto beans
  • 1 small onion, halved
  • 2 bay leaves
  • 3 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon chili powder
  • 4 ounce can mild green chiles (or a jalapeno cut in half, remove seeds for less spice)
  • 4 cups water
  • 13 teaspoons salt


  1. Add all of the ingredients except the salt to the pressure cooker pot; lightly stir.
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 40 minutes.
  3. When cooking is complete, use a natural release.
  4. Remove and discard onion, bay leaves, and jalapenos (if you used whole jalapenos).  
  5. Add 1 teaspoon salt, taste and add up to another 2 teaspoons if desired.
  6. Serve hot.
  7. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.


  • Always add salt after the beans are cooked for proper bean hydration 
  • Cook 35 minutes for firm, 40 minutes for soft with bite, 45 for very soft
  • The recipe can be safely doubled, and possibly even tripled in an 8 quart pot.  Make sure beans and water do not pass the halfway mark in the pot

Keywords: Instant Pot pinto beans, mexican pinto beans , mexican food