I’m sharing my Instant Pot Pinto Beans Recipe for no-soak pinto beans that turns pantry staples into a fiesta-ready side with zero fuss, and there’s a little trick inside that’ll make you want to read on.

Jump to Recipe

I love a shortcut that actually delivers, and my no soak Instant Pot Pinto Beans prove it. Say hello to the ultimate fiesta side: no soak, effortlessly tender Instant Pot Pinto Beans, they’re a game changer for any meal!

The dish leans on pinto beans with bright bites of yellow onion and garlicky warmth, nothing flashy but it keeps you coming back. I tested variations, scrolled through Pinto Bean Recipes Instapot and kept coming back to this Instant Pot Beans No Soak twist, because it hits that smoky, savory note with almost no fuss.

You’ll want to serve it, like, yesterday.

Ingredients

Print Recipe (No Advertisments)

Pinto beans: high in fiber and plant protein, very filling, earthy, slightly sweet.
Broth or water: adds savory depth, keeps sodium low if you choose low sodium.
Yellow onion: adds sweetness and body when cooked, gives umami and richness.
Garlic: pungent, boosts flavor and aroma, has antioxidants and immune benefits.
Cumin: warm, earthy spice that makes beans taste smoky and comforting.
Chili powder or smoked paprika: adds heat or smoky sweetness, use as you like.
Oil: helps sauté, adds smooth mouthfeel and extra calories for energy.
Cilantro and lime: fresh finish, brightens flavor, cuts richness with citrusy tang.

Ingredient Quantities

1 pound (about 2 cups) dry pinto beans, picked over and rinsed

6 cups low sodium chicken broth or water, plus more if needed

1 medium yellow onion, roughly chopped

3 cloves garlic, smashed or minced

1 to 2 bay leaves

1 teaspoon ground cumin

1 teaspoon chili powder or smoked paprika, optional

1 1/2 teaspoons kosher salt, or to taste

2 tablespoons vegetable oil or olive oil

1/4 teaspoon baking soda, optional (helps beans soften faster)

Fresh cilantro, chopped for garnish, optional

Lime wedges for serving, optional

How to Make this

Print Recipe (No Advertisments)

1. Turn the Instant Pot to Sauté, add the 2 tablespoons oil and heat until shimmering; toss in the chopped onion and a pinch of the kosher salt and cook until soft, about 3 to 4 minutes. Add the garlic, 1 teaspoon cumin and the chili powder or smoked paprika if using, stir 30 seconds until fragrant.

2. Add the rinsed pinto beans to the pot and stir to coat them in the onion/spice mix. If using, sprinkle in the 1/4 teaspoon baking soda now (helps beans soften faster).

3. Pour in the 6 cups low sodium chicken broth or water, scraping the bottom with a wooden spoon to deglaze and lift any browned bits. Add the 1 to 2 bay leaves.

4. Lock the lid, set the valve to SEALING and pressure cook on HIGH for 35 minutes (for firmer beans set 30 minutes, for very soft set 40 minutes).

5. When the cook time ends let the pressure naturally release for 15 minutes, then carefully move the valve to VENTING to quick release any remaining pressure. Stay back from the steam so you dont get burned.

6. Open the lid, fish out and discard the bay leaves, taste and add the remaining kosher salt (total about 1 1/2 teaspoons or to taste). If you want creamier beans mash a cup against the side of the pot or use an immersion blender a few pulses.

7. If the beans are too thin simmer on Sauté uncovered for 5 to 10 minutes to reduce, stirring often. If they look too thick add a splash of water or broth and stir. Adjust cumin, chili powder and salt as needed.

8. Serve topped with chopped fresh cilantro and lime wedges on the side for squeezing. Great with rice, tacos, or mashed into refried beans.

Equipment Needed

1. Instant Pot or 6-quart electric pressure cooker
2. Wooden spoon or silicone spatula (for deglazing and stirring)
3. Fine-mesh strainer or colander (to rinse the beans)
4. Chef’s knife
5. Cutting board
6. Measuring cups and spoons
7. Ladle or large serving spoon
8. Immersion blender or potato masher (optional, for creamier beans)

FAQ

Do I have to soak the beans? No, this is a no soak recipe so you can cook them straight from the bag, the Instant Pot will soften them up. If you do soak for a few hours you can cut the pressure cook time way down, but it's not required.

How long do they need to cook and how do I release the pressure? Cook on high pressure for about 35 minutes, then let the pressure come down naturally for 15 to 20 minutes before opening. If they’re still a little firm after that, seal and cook another 5 to 10 minutes, then natural release again.

Can I use water instead of chicken broth and how much salt do I add? Yes, water works fine, just add more seasoning since broth adds flavor. Salt after cooking or use about 1 to 1 1/2 teaspoons kosher salt as the recipe says, taste and adjust, because salt too early can sometimes make beans take longer to soften.

What does the baking soda do and should I always use it? A tiny amount of baking soda helps break down the skins and speeds up softening, use the 1/4 teaspoon only if your beans are older or very hard. Too much makes beans mushy and can change the flavor, so it’s optional.

Why add oil and why do my beans foam or sputter? A couple tablespoons of oil cuts down on foaming and keeps the Instant Pot from clogging the vent. If they foam a lot, let the pot sit undisturbed during natural release, or skim foam before sealing if you're worried.

How do I store or freeze leftovers? Cool completely, refrigerate up to 4 days or freeze in portioned containers for up to 3 months. Reheat gently with a splash of water or broth, and finish with lime and chopped cilantro if you like.

No Soak Instant Pot Pinto Beans Recipe Substitutions and Variations

6 cups low sodium chicken broth or water: swap for equal parts vegetable broth for a vegetarian version, or use beef broth for a deeper flavor, or just water plus 1 to 2 teaspoons bouillon paste or a cube dissolved
1 medium yellow onion: use a large shallot or 1 tablespoon onion powder if you dont have fresh, or substitute a small white or red onion
2 tablespoons vegetable oil or olive oil: use melted butter, ghee, or rendered bacon fat for extra richness
Fresh cilantro, chopped: swap for chopped flat leaf parsley or sliced green onions if you hate cilantro or want something milder

Pro Tips

1. Bloom the spices in the hot oil first, then add the beans so the flavor really sticks. Dont let the garlic sit too long it burns fast and gets bitter.

2. A tiny pinch of baking soda helps stubborn beans soften faster, but dont overdo it or they get mushy and soapy. If your beans are old they may never fully soften without more time or another pinch.

3. Let the pressure release naturally longer if you want super creamy beans, shorter if you like them firmer. After opening, mash a cup against the pot or pulse an immersion blender for body, then taste and only then finish with salt and acid.

4. Save the cooking liquid for thinning, freezing or making refried beans later. Cool quickly, portion into airtight containers and freeze in usable amounts so you never end up thawing a giant pot.

No Soak Instant Pot Pinto Beans Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

230

kcal

Equipment: 1. Instant Pot or 6-quart electric pressure cooker
2. Wooden spoon or silicone spatula (for deglazing and stirring)
3. Fine-mesh strainer or colander (to rinse the beans)
4. Chef’s knife
5. Cutting board
6. Measuring cups and spoons
7. Ladle or large serving spoon
8. Immersion blender or potato masher (optional, for creamier beans)

Ingredients

1 pound (about 2 cups) dry pinto beans, picked over and rinsed
6 cups low sodium chicken broth or water, plus more if needed
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed or minced
1 to 2 bay leaves
1 teaspoon ground cumin
1 teaspoon chili powder or smoked paprika, optional
1 1/2 teaspoons kosher salt, or to taste
2 tablespoons vegetable oil or olive oil
1/4 teaspoon baking soda, optional (helps beans soften faster)
Fresh cilantro, chopped for garnish, optional
Lime wedges for serving, optional

Directions

Turn the Instant Pot to Sauté, add the 2 tablespoons oil and heat until shimmering; toss in the chopped onion and a pinch of the kosher salt and cook until soft, about 3 to 4 minutes. Add the garlic, 1 teaspoon cumin and the chili powder or smoked paprika if using, stir 30 seconds until fragrant.
Add the rinsed pinto beans to the pot and stir to coat them in the onion/spice mix. If using, sprinkle in the 1/4 teaspoon baking soda now (helps beans soften faster).
Pour in the 6 cups low sodium chicken broth or water, scraping the bottom with a wooden spoon to deglaze and lift any browned bits. Add the 1 to 2 bay leaves.
Lock the lid, set the valve to SEALING and pressure cook on HIGH for 35 minutes (for firmer beans set 30 minutes, for very soft set 40 minutes).
When the cook time ends let the pressure naturally release for 15 minutes, then carefully move the valve to VENTING to quick release any remaining pressure. Stay back from the steam so you dont get burned.
Open the lid, fish out and discard the bay leaves, taste and add the remaining kosher salt (total about 1 1/2 teaspoons or to taste). If you want creamier beans mash a cup against the side of the pot or use an immersion blender a few pulses.
If the beans are too thin simmer on Sauté uncovered for 5 to 10 minutes to reduce, stirring often. If they look too thick add a splash of water or broth and stir. Adjust cumin, chili powder and salt as needed.
Serve topped with chopped fresh cilantro and lime wedges on the side for squeezing. Great with rice, tacos, or mashed into refried beans.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.