No Soak Instant Pot Pinto Beans Recipe 3

No Soak Instant Pot Pinto Beans Recipe

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Who else has been threatened by cooking dried beans?

Perhaps it’s the long douse or the fastidious cooking process. Whatever it is, I NEVER appear to get them right when cooking them on the burner. At that point I had a go at making them in the Instant Pot. Victory! They were delicate, tasty and totally flavorful.

These no douse Instant Pot pinto beans are so flexible. You can utilize them in an assortment of Mexican dishes or as an afterthought. They keep going for as long as seven days in the ice chest which implies you can repurpose them again and again in the event that you don’t eat them across the board sitting.

Pinto Beans

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Recipe by lifemadesimplebakes Course: SidesCuisine: MexicanDifficulty: Easy


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Learn how to cook pinto beans on the stove using two simple ingredients – dried pinto beans and water!


  • 2 strips uncooked bacon

  • 1 small onion – diced

  • 4 cup low-sodium chicken broth

  • 1 1/2 cup water

  • 1 1/4 tsp garlic powder

  • 1 1/4 tsp kosher sea salt

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • 1/2 tsp coriander

  • 1/2 tsp paprika

  • 1/4 tsp ground black pepper

  • 1/8 tsp cayenne pepper

  • 1 lb pinto beans – rinsed and picked through


  • Turn Instant Pot on SAUTE mode. Once hot, add the bacon and cook for 2 minutes, flip and continue cooking. Add the onion and stir, cooking for about 2 minutes. Pour in the broth and water. Add the garlic powder, salt, chili powder, cumin, coriander, paprika, black pepper, cayenne pepper, and pinto beans.
  • Place lid on, and turn Instant Pot on MANUAL mode with high pressure selected for 47 minutes.**
  • Once cooked, allow for the pressure to release naturally, this usually takes about 15-20 minutes
  • Open the Instant Pot and remove the bacon and stir. Let rest for 5 minutes before serving. Garnish with cilantro if desired. Cooked beans will last for 1 week in the fridge.


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