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Savory bean chili topped with fresh cilantro in a white bowl.

Instant Pot Pinto Beans

Sharon Best Profile PictureSharon Best
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Prep Time 10 minutes
Cook Time 45 minutes
Pressure Build + Release Time 45 minutes
Total Time 1 hour 40 minutes
Course Side Dish
Cuisine Mexican
Servings 8 servings
Calories 209 kcal

Ingredients
  

  • 1 pound dry pinto beans
  • 2 cups vegetable broth
  • 4 cups water
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • Salt to taste
  • Fresh cilantro chopped, for optional garnish

Instructions
 

  • Rinse the pinto beans under cool running water, picking out any stones or debris.
    Roasted pinto beans in a sieve and on a plate for baking recipe preparation.
  • Add the rinsed beans, vegetable broth, water, onion, garlic, chili powder, cumin, black pepper, and bay leaf to the Instant Pot. Stir to combine.
    Cooked pinto beans in a slow cooker, ready for a delicious recipe, healthy vegetarian meal.
  • Secure the lid and set the valve to sealing. Select pressure cook (or manual) and set the timer for 45 minutes at high pressure.
    Cooked pinto beans in a slow cooker with a bay leaf.
  • When the cooking time is complete, let the pressure release naturally for about 25 minutes. After that, carefully turn the valve to venting to release any remaining pressure.
  • Open the lid and give the beans a good stir. The beans should be tender and the liquid should have thickened slightly. If there’s more liquid than you’d like for serving, you can ladle some off or simmer the beans on sauté mode for a few minutes to reduce the broth.
    Baked Bree baked beans in a white ceramic dish on a marble surface.
  • Season to taste with salt, stirring well. Remove the bay leaf.
  • Serve the beans warm, garnished with chopped fresh cilantro if desired.

Nutrition

Calories: 209kcalCarbohydrates: 38gProtein: 12gFat: 1gSaturated Fat: 0.2gSodium: 255mgFiber: 9g
Keyword Instant Pot Pinto Beans
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