Want a one step, no soak, easy way to prepare pinto beans? Use your Instant Pot! These cook up perfectly with very little effort and the leftovers can be frozen and used for weeks!
Making pinto beans in the Instant Pot is healthy and efficient! Beans contain fiber and antioxidants. They’ll bulk up any meal and are an inexpensive way to feed your family. Making them in the Instant Pot saves you precious time on busy days.
If you want to meal prep, batches can easily be doubled or tripled. Make some ahead of time and portion them out in batches. Freeze beans up to 2 months for use later. Try them in my Instant Pot Chicken Tacos and Meal Prep Burrito Bowls (recipe coming soon).
Pressure cooking beans lowers the amount of phytic acid and lectins in the beans. This means they are more easily digestible.
Soaking is not required. However, if beans give you (a’hem) tummy troubles, soak them before putting them in the Instant Pot. Soaking removes the complex sugars that cause problems with digestion.
Ingredients You’ll Need:
- dried pinto beans
- cumin
- garlic powder
- onion powder
- salt
- water
How To Make Instant Pot Pinto Beans:
- Pick over beans to remove any debris if necessary and give them a rinse
- Add to Instant Pot along with remaining ingredients
- Cover completely with water to about 1 inch over top of beans
- Cook on high pressure for 45 minutes
- Allow natural pressure to release
- Drain and serve or cool and place in zipper bags for freezing
Pro Tips…
If you prefer to soak your beans overnight, reduce the cooking time to 15 minutes.
To freeze beans, drain all of the liquid and portion into individual freezer bags. (A can is about 1 3/4 cups.)
They will freeze well for about 2 months.
Instant Pot Pinto Beans
Want a one step, no soak, easy way to prepare pinto beans? Use your Instant Pot! These cook up perfectly with very little effort and the leftovers can be frozen and used for weeks!
Print Pin Rate Add to Menu PlanServings: 12
Calories: 133kcal
Ingredients
- 1 pound dried pinto beans
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 6 cups water
Instructions
- Pick over beans to remove any debris if necessary and give them a rinse
- Add to Instant Pot along with remaining ingredients
- Cover completely with water to about 1 inch over top of beans
- Cook on high pressure for 45 minutes
- Allow natural pressure release
- Drain and serve or cool and place in baggies for freezing
Notes
- If pre-soaking, reduce cook time to 15 minutes
- Freeze for up to 2 months
Nutrition
Calories: 133kcal | Carbohydrates: 24g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 205mg | Potassium: 533mg | Fiber: 6g | Sugar: 1g | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg
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