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Instant Pot Pinto Beans

These Instant Pot pinto beans are soft, buttery perfection. They have all the spicy Tex-Mex flavors I crave and are great with rice or in tacos.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
35 mins
Total Time
1 hr 31 mins
Servings: 8
Calories: 122 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 20 ounces dried pinto beans
  • 5 cups low sodium chicken broth
  • 1 medium onion
  • 1 small Jalapeño
  • 1 clove garlic
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne more to taste
  • 1/2 cup salsa verde
  • 1/2 cup chopped cilantro
  • salt to taste

Instructions

    Cup of Yum
  1. Rinse and sort through dried beans.
  2. Add beans to the electric pressure cooker. Pour in chicken broth.
  3. Dice the onion and mince the jalapeno and garlic and add to the pot of beans. Stir in the chili powder, cumin, paprika, onion powder, garlic powder, and cayenne.
  4. Close the pressure cooker, set to sealed position, and bring to pressure. Cook on high pressure for 46 minutes.
  5. Let pressure release naturally, about 15 minutes. If the beans are not quite as tender as you'd like, place the lid back on, set to sealing, and pressure cook on high for 5 more minutes with a quick release.
  6. Drain any excess liquid from the pot (if needed - the mixture may be thick, but if there is a lot of thin liquid, drain it off) and stir in the salsa verde and cilantro. Taste and season with salt.
  7. Serve over rice, in tacos, or as a side.

Notes

  • This recipe used to call for a packet of taco seasoning added while the beans were cooking, but we've updated the recipe to use individual spices. This helps the beans to cook up more tender since we don't add salt until they're fully cooked. 
  • If your beans aren't quite as soft as you'd like after the recommended cook time, pop the lid back on the pressure cooker, set the vent to sealing, and pressure cook for another 5 minutes. 
  • These beans turn out somewhat spicy (around a 5 on a scale of 1-10, in my opinion) due to the jalapeno. You can use more or less depending on how spicy you'd like things.
  • If your package of beans contains a packet of seasoning you can discard it or use it, although there is plenty of seasoning already in this recipe.

Nutrition Information

Calories 122kcal (6%) Carbohydrates 21g (7%) Protein 7g (14%) Fat 1g (2%) Sodium 650mg (27%) Potassium 475mg (14%) Fiber 6g (24%) Sugar 1g (2%) Vitamin A 155IU (3%) Vitamin C 14.8mg (16%) Calcium 45mg (5%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 122

% Daily Value*

Calories 122kcal 6%
Carbohydrates 21g 7%
Protein 7g 14%
Fat 1g 2%
Sodium 650mg 27%
Potassium 475mg 10%
Fiber 6g 24%
Sugar 1g 2%
Vitamin A 155IU 3%
Vitamin C 14.8mg 16%
Calcium 45mg 5%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.