Instant Pot Pinto Beans
This Instant Pot Pinto Beans recipe is SO EASY! Creamy, flavorful beans made quickly with simple spices—perfect for any meal or gathering.
Servings: 4 servings
Ingredients
- 1 cup dried pinto beans look for high-quality beans without any blemishes
- 3 cups water filtered water works best for a clean taste
- 1 teaspoon sea salt enhances the flavor of the beans
- 1 teaspoon chili powder adds a warm, spicy kick
- 1 teaspoon ground cumin brings an earthy depth
- 1 teaspoon dried Mexican oregano offers a hint of herby freshness
- freshly ground black pepper to taste, for a bit of heat
- fresh lime juice or lime wedges for a zesty finish
- chopped fresh cilantro to garnish and brighten the dish
Instructions
- Rinse 1 cup of dried pinto beans under cold running water to remove dirt and impurities.
- In the Instant Pot, combine the rinsed pinto beans, 3 cups water, 1 teaspoon sea salt, 1 teaspoon chili powder, 1 teaspoon ground cumin, and 1 teaspoon dried Mexican oregano. Stir gently to mix.
- Close the lid and set the valve to 'sealing.' Select 'Manual' or 'Pressure Cook' and set the timer for 35 minutes on high pressure.
- Allow the Instant Pot to naturally release pressure for 10-15 minutes, then switch the valve to 'venting' to release remaining pressure.
- Open the lid, stir the beans, and adjust seasoning with salt, pepper, or spices as needed. Serve warm, garnished with chopped cilantro and a squeeze of lime juice or lime wedges.
Equipment
- Instant Pot
- Measuring Cups and Spoons
- Colander or Strainer
- Wooden spoon or spatula
- Bowl for serving
Notes
- Rinse beans thoroughly to remove grit and ensure a clean flavor.
- Allow natural pressure release for creamier beans and better texture.
- Customize flavor by adding diced tomatoes, onions, garlic, or meats like bacon for variations.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Reheat with a splash of water to keep beans moist and flavorful.