Pinto Beans in Pressure Cooker


My favorite cold weather meal is pinto beans with cornbread. I think I like them since I don’t have to babysit them at all.  It takes me about 10 minutes to prep and then they make themselves.  So I am going to share with you today how I did Pinto Beans in Instant Pot.  It was pretty simple and you will love.  Oh and the best thing is you can simply freeze your leftovers and your family can pull out the night before and enjoy.  Click here to see how to make refried beans in your Instant Pot.




Pinto Beans in Instant Pot, click here to for later.

What you need.

1 lb of pinto beans
1 cup of diced onion
3 pieces of diced up bacon
2 cloves of garlic
1can of crushed tomatoes, drained (I used fire roasted)
1/8 cup of diced cilantro
Salt and Pepper (I use at least 1tsp of each) 
I used (4tsp) Penzeys spice Arizona Dreaming
which has: ancho chili pepper, black pepper, onion, garlic, paprika, spices, cumin, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, jalapeño, cocoa and natural smoke flavoring.



If you don’t have all those spices that is fine
you can use 
2 tsp chili powder
1 tsp cumin 
1 tsp oregano
1/2 tsp smoked paprika (if you have)




How to Make

I first place my beans in my pressure cooker with 7 cups of water.
I let them soak for about 30 minutes.  
While they are soaking I get out my onion and garlic and dice them up.
Next, I toss in my seasoning, onion, garlic, bacon, tomatoes salt and pepper in. 
After I all that is in and my beans have soaked for 30 minutes I stir it up.
Close the lid and cook for 35 minutes. 


Once the timer goes off I will let the pressure naturally release for 10 minutes 
and then open the valve and let out any of the remaining pressure.
After I open the lid in I add in my cilantro and let it cook in the heat for 10 minutes.  
I do stir here and there so the cilantro cooks in well.  
Once the temperature of your beans is to your liking you can eat.
Serve with cornbread, bread, tamales and/or many other things. 




  1. Followed the recipe exactly! Beans were hard!

    I will soak my beans overnight like I always have before!

    Instant Pots are great, but they don’t work miracles!

    • I was successful with pinto beans in instapot. 1/2 bag, sorted and rinsed, 7 cups water, beef bouillon cubes to taste. Close lid, set on multigrain. Done.

    • I’ve been told that you should not add salt before cooking beans. They will not get soft. Salt to taste after cooking. I’ve made this recipe over and over, and it’s fantastic! Good luck!

    • I cook beans regularly & I don’t soak them. I set IP for 41 minutes w/pressure release for few minutes after (5-10) & they come out perfect everytime. I’ll add beans, water, 2-3 garlic cloves, chicken bouillon cube, bacon, sliced weiners/franks, salt, chopped onions jalapeños, Carne Guisada seasoning (optional extra flavor) then when beans are done cooking I’ll add diced tomatoes, cilantro & add salt if needed. Delicious!

    • It’s b/c u have hard water. Use filtered water or spring water. I promise this happened to my mom when I was young. She cooked all day & then threw out & made a new batch & hD the same problem. Our water was always super hard😬

  2. Fantastic recipe. I have found that the quality of bean you buy makes all the difference in the world, as to how tender they get, and the timing. Mine came out great, and the seasonings listed were quite good. Always up for new ideas on seasonings. Thanks for the post.

  3. I plan on making this-sounds yummy. My husband is a bit, ummm, traditional and since his mom made beans w/ bacon, that’s what he likes. I live in Az, where do you get the Az dreaming spice?

  4. Are you cooking the beans in the same water you soaked them in? It doesn’t say drain said water. Just trying to not mess up the recipe.

  5. Sounds great!! I’m new at pressure cooking so I’m excited to try many recipes. Thank you for taking the time to share with us.

  6. I made this and soaked the beans in 2 C. Chicken Broth & 5 C. Water for 30 minutes. To simplify, I added diced garlic out of the jar and dehydrated onions. I used 3 Tbsp. Bolner’s Fiesta Brand Pinto Bean Seasoning. I cooked under pressure for 47 minutes and did a natural release for 20 minutes. I cooked with 2 small ham hocks, but I would use 3 pcs. Of lean bacon next time because the ham hocks added a lot of fat. They were delicious

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