0 from 33 votes
Instant Pot Pinto Bean Soup
This easy Instant Pot Pinto Bean Soup is made with dried pinto beans that you don’t have to soak overnight. An hour of pressure cooking transforms dried beans into a delicious soup that’s ready to serve the same day!
Prep Time
5 mins
Cook Time
1 hr
Natural Release Time
1 hr
Total Time
2 hrs 5 mins
Servings: 8
Calories: 386 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 1 pound dried pinto beans
- 8 cups chicken stock (or two 32 ounce boxes)
- 1 tablespoon olive oil
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon cumin
- 1 tablespoon white pepper
- 1 smoked pork hock (2-3 pounds)
Instructions
- Rinse beans under cool running water and sort out any undesirable pieces. Add rinsed beans to Instant Pot.
- Add chicken stock, seasonings, and olive oil. Stir. Add smoked pork hock.
- Set the Instant Pot to cook on High Pressure for 1 hour and opt to keep the warming function on. The Instant Pot will take 15-20 minutes to get up to pressure.
- Once the hour is up, let sit another 45 minutes to an hour so you can do a natural release. You don’t have to do this, but it helps prevent the beans from splitting (if you're hoping to have them intact).
- Open the Instant Pot once the pressure has subsided and remove the pork hock. If you plan to add it back into the soup, let cool, then remove the skin/fat/bones and shred the meat. Or save it for another use.
- For a creamier soup, use an immersion blender to blend some of the beans. I do this for around 30 seconds or so, as I like the combination of blended and intact beans in my soup. Taste and feel free to adjust the seasonings to suit your tastes.
- Add the shredded pork back into the soup (optional, but recommended).
- Serve immediately with garnishes of your choice.
Cup of Yum
Notes
- As a general rule, you will want to use 8 cups of liquid per 1 pound of dried beans.
- Because I used chicken stock with sodium in it, I found that additional salt was not necessary - wait until after cooking to add more salt (trust me on this!).
- The inclusion of olive oil is to prevent the beans from frothing up while they cook, which gunks up the pressure release valve.
- I call for a full tablespoon of white pepper in this recipe; I LOVE pepper and spice, so if you are the same way this amount of pepper should be just fine. However, if you are more sensitive to pepper, please reduce the amount to 1 teaspoon. You can also leave it out if you'd prefer.
Nutrition Information
Calories
386kcal
(19%)
Carbohydrates
48g
(16%)
Protein
25g
(50%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
30mg
(10%)
Sodium
407mg
(17%)
Potassium
1175mg
(34%)
Fiber
10g
(40%)
Sugar
5g
(10%)
Vitamin A
17IU
(0%)
Vitamin C
5mg
(6%)
Calcium
93mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 386
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 25g | 50% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 407mg | 17% |
| Potassium | 1175mg | 25% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 93mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.