Instant Pot Pinto Beans that taste like your favorites from Cafe Rio or Costa Vida! These Instant Pot pinto beans are cooked to perfection from dried without any pre-soaking needed! Delicious to eat on their own or pair them with rice or your favorite Mexican dish.
Prep Time 5 minutesmins
Cook Time 50 minutesmins
Natural Release 10 minutesmins
Total Time 55 minutesmins
Servings 12
Author Instant Pot Creations
Ingredients
16ozdry pinto beans, rinsed
1small onion, diced
5cupswater
4ozcanned green chiles, diced
2clovesgarlic, or 2 tsp minced
2tspcumin
1tspchili powder
1/2tspcayenne pepper
1/4tspblack pepper
1 1/2tspsalt (I add 1-2 tsp to taste)
Instructions
Add all ingredients except for salt into the Instant Pot. (Don't add salt until after pressure cooking to allow the beans to fully re-hydrate.)
Close lid and turn knob to sealing. Pressure cook on high for 50 minutes followed by a 10 minute natural pressure release. Then quick release any remaining pressure.
Open lid. Add salt and stir. Let beans rest for 10 minutes on keep warm with lid off. Stir again. The liquid will start to thicken up over time. Usually 10-12 minutes is all that is needed. It will be even thicker over night in the fridge.
Serve right away with chips or with your favorite Mexican meal! Also freezes great.