Easy Instant Pot Pinto Beans
Growing up in a half Latin home with a Colombian mom, homemade beans were a staple. On lazy Sundays Mom would have a big pot of beans simmering all day on the stove ready to feed anyone and everyone who came over unexpected. In fact, she still does that today. Beans also happen to be my husband’s favorite thing in the world to eat. I seriously think he fell in love with me after the first time he tried my beans! So when I want to make a dish I know Tommy will love, beans are on the menu. These Instant Pot pinto beans are made from scratch with onions, chile, jalapeno, tomatoes and cilantro. I love serving them with avocado slices and plenty of queso!
Why You’ll Love This Recipe
Easy recipe. There is nothing complex about this recipe. If you can soak beans and mix up some ingredients, you can make it. Full of flavor. It’s hard to describe just how good these beans are. Is incredible too strong of a word? This recipe was inspired by the pinto beans I recently had at a taqueria in Berkeley called Frijoles Con Todo, which basically means loaded beans. The beans were magnificent, with chunks of soft queso Oaxaca which is similar to mozzarella string cheese, as well as fresh tomatoes, onions and cilantro mixed in at the end. I recreated them at home and Tommy RAVED about them! Flexible. Serve your beans with your favorite toppings (I’ve shared some ideas below). It can be eaten as a main dish, or as a side along with other Mexican recipes. Faster than stovetop beans. I always use a pressure cooker to make my beans, it cuts the cook time in half. To make them on the stove, double the cook time.
Ingredient Notes
Here’s a quick look at what you’ll need to make pinto beans in your instant pot. Be sure to scroll down to the recipe card for a printable list.
Pinto beans – I recommend soaking your beans the night before. Olive oil Onion and garlic – I used yellow onion, but white onion would also work. Fresh herbs – Cilantro and bay leaves Green chilies – The kind you find in a can at the grocery store. Jalapeño – We are going to add it whole, no need to chop it up. Bouillon – Chicken or vegetable, either will work. Kosher salt
Do I have to soak the beans?
I recommend it. Soaking your beans doesn’t really add much effort and it cuts down on cook time the next day. It also improves the texture of the beans and helps remove some of the complex sugars that can cause bloating when you eat beans. Some of those sugars dissolve in the soaking water, which is then discarded.
Topping Ideas
I love to serve pinto beans with chopped cilantro, sliced avocado, diced tomatoes and some cheese on top. Feel free to use whatever toppings you love best! Here are some more ideas:
Sour cream or crema: You can thin sour cream with a bit of milk, then drizzle it on top of your beans. Salsa: Add a dollop of restaurant style or pico de gallo salsa on top. Lime wedges: A squeeze of fresh lime juice adds a citrusy kick. Green onions: Finely chop some scallions and sprinkle on top of your beans. Pickled red onions: If you have some on hand, they add a delightful tang to your beans. Tortilla chips: Grab a couple chips, crush them, then sprinkle the pieces onto your beans.
How to Store and Reheat
Store in the fridge: Let the beans cool to room temperature, then transfer them to an airtight container and store them in the fridge for up to 3 days. To reheat: Ladle your desired amount into an appropriately sized pot, then warm over medium-low heat, stirring occasionally, until the beans reach your desired temperature. You can also reheat them in the microwave. Warm single servings in a microwave-safe bowl. Cover with a plate to prevent splattering and stir halfway through the heating time. Beans thicken the longer they stand, so you may want to add some liquid when reheating.
See more Instant Pot or Pressure Cooker Recipes here! Disclosure: This recipe is sponsored by Capital One. Thank you for supporting brands that make Skinnytaste possible to run.
