These no-soak Instant Pot pinto beans are a fuss-free version of pinto beans that requires no soaking time. And they are easy on the budget too. Serve this versatile dish as the main attraction in a bowl of rice and beans, incorporated into salads, used in veggie burgers, or enjoyed as a side.
All about No-Soak Instant Pot Pinto Beans
No-soak Instant Pot pinto beans are the perfect choice for busy weeknights or when you need a recipe with little hands-on time. These beans cook up without having to remember to soak them overnight. Plus, they are inexpensive compared to other protein sources.
This versatile dish is great as a main attraction in a vegetarian dinner bowl of rice and beans or enjoyed as a side for a Mexican meal. You can add them to soups, salads, and casseroles, or mash them up as a dip or spread.
Pinto beans are healthy too. They provide protein, fiber, folate, copper, vitamin B6, iron, manganese, magnesium, and potassium. They are appropriate for individuals following a vegan, vegetarian, or gluten-free diet.
Ingredients You’ll Need for this Recipe
- Dry pinto beans
- Garlic cloves
- Bay leaves
- Olive oil
How to Make No-Soak Instant Pot Pinto Beans
- Cut the garlic cloves in half. Add the olive oil, garlic cloves, pinto beans, salt, bay leaves, and water to the Instant Pot.
- Close the lid and make sure the pressure valve is closed.
- Cook on high pressure for 45 minutes.
- When it is finished cooking, allow a natural release for 15 minutes. Then allow a manual release for the remaining pressure.
- Serve with a drizzle of olive oil, salt, and a bit of chopped fresh parsley.
How to Serve Pinto Beans
Pinto beans are a versatile food, so there are many ways to serve them. They make a great side dish for Mexican or Latin-inspired meals. You can also incorporate them into salads, veggie burgers, tacos and burritos, dips and spreads, soups, casseroles, breakfast hashes—the options are endless. Or cook up a pot of rice and beans for a delicious main dish. For a simple weeknight meal, serve these pinto beans with some sauteed veggies, a dollop of sour cream or Greek yogurt, and a side of warm cornbread.
Tips and Variations for No-Soak Instant Pot Pinto Beans
Here are some tips and variations for getting the most out of your Instant Pot when making no-soak pinto beans:
- Choose high-quality, fresh dry beans. Look for ones that are not cracked or discolored.
- Don’t forget to pick out any bad beans before you start cooking. Sometimes dry beans also contain small debris. Rinse the beans and pick out any small twigs, pebbles, or debris.
- Get creative with your flavorings: The possibilities are endless when it comes to adding different flavors to your no-soak Instant Pot pinto beans. Herbs like rosemary and oregano, spices like cumin or chili powder, or veggies like onion, celery, peppers, jalapenos, or carrots can all be added for extra flavor.
- Add some acidity to the beans. A squeeze of lemon juice or a splash of vinegar adds brightness and balances out the flavors in your dish.
How to Store Leftovers
You can store leftover cooked pinto beans in the fridge for up to 5 days. When you are ready to eat them, reheat the beans on the stove or in the microwave with a splash of water and a drizzle of olive oil.
You can also freeze the cooked pinto beans. Cool them in the fridge before transferring them to airtight containers or bags and freezing for up to 6 months. When you’re ready to use them, thaw them overnight in the refrigerator and microwave until heated through.
Other Bean Recipes
- Red Beans and Rice Soup
- Black Bean, Corn, and Avocado Salad
- Chipotle Black Bean Dip
- Salad with Black Beans and Edamame
- 1 lb pinto beans
- 2 cups water
- 2 garlic cloves
- 2 bay leaves
- 1 teaspoon salt
- 1 1/ teaspoons olive oil
- In the instant pot add the olive oil and the garlic cloves cut in half.
- Add the pinto beans, the salt, the bay leaves and the water.
- Close the lid making sure the pressure valve is closed.
- Cook on high pressure for 45 minutes.
- Once it finishes let make a natural release of 15 minutes and then a manual one for the rest of the pressure.
- Dress with a bit more olive oil, salt and a bit of fresh parsley.
Usually, pinto beans don’t need to be picked through (for small debris) but depending on the brand they can contain some small debris. To avoid them, make sure to rinse them and go through them to pick any small branches or debris that can contain.
Once cooked can be stored in the fridge for up to 5 days, once ready to eat them reheat in the stove or microwave with a splash of water and drizzle of olive oil.
With these pinto beans you can make salads, veggie burgers or serve as side.