Instant Pot Pinto Beans (No Soak Recipe)
This simple instant pot pinto beans recipe yields 6 cups of cooked beans with no pre-soaking required.
Ingredients
- 1 pound pinto beans 2 cups
- 1 large onion chopped optional
- 4 cups broth or stock
- 4 cups water*
- 1 tablespoon cumin ground
- 1 teaspoon chili powder
- 1 teaspoon garlic granules or powder
- 1 teaspoon salt**
Instructions
- Add all ingredients directly into your instant pot and stir to distribute the seasoning.
- Seal the instant pot lid and set the steam valve to sealed.
- Set the pot to pressure cook for 35 minutes at high pressure.
- The pot should take about 10 minutes to come up to temperature before beginning the pressure cooking cycle.
- Allow the beans to cook for 35 minutes at high pressure. When the cycle ends, allow the pot to cool for at 15-20 minutes (natural depressurization) before switching the steam vent over to "venting." Allow all the steam to vent before opening.
- Open the pot, being careful to tilt the lid away from you as you lift it to direct the steam away from you.
- Use a slotted spoon to serve the beans, leaving the cooking liquid behind.
Notes
*If you've planned ahead and soaked your beans overnight, you can skip this extra 4 cups of water. Overnight soaked beans only need about a quart of liquid, while dry un-soaked beans need two quarts (8 cups). If your beans are presoaked, they only require 28-30 minutes of pressure cook time.
**Most recipes for beans have you add 2 full teaspoons of salt per pound of beans. I found this makes them quite salty, and I prefer 1 teaspoon. Adjust to your own tastes.