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Nothing beats the taste of home-cooked beans, especially if you season it right.
In this recipe, we’re showing you how to cook pinto beans in an Instant Pot in less than an hour without soaking the beans. The beans come out flavorful and creamy.
How to Cook Pinto Beans in Instant Pot (No Soak)
- 1 lb (2 cups) dry pinto beans
- 2 teaspoons kosher salt
- 2 teaspoons taco seasoning, optional (Note 1)
- 1 sheet, 4x4in kombu, optional (Note 2)
- 6 cups boiling water, or chicken broth (Note 3)
- Rinse the beans in a colander to remove dirt and debries.
- Put the rinsed beans in inner pot of Instant Pot.
- Add salt, taco seasoning and kombu.
- Pour in the water.
- Close the lid, turn the knob to sealing, set the Instant Pot to Pressure Cooker/Manual for 25 minutes on high. (It took about 10 minutes for the pot to come to pressure.)
- Once the time is up, allow the pressure to release naturally, which means let it sit for about 25 minutes. You can unplug the pot. Once the pin drops, carefully open the lid.
- To store the beans, transfer into freezer-friendly container and store in the fridge for up to 5 days, or in freezer for up to 3 months. I like to store in 2-cup amount, which is equivalent to 1 (15oz) can.
Should I soak pinto beans before cooking it in an Instant Pot?
You don’t have to, and in this recipe we don’t. While soaking the beans have couple of advantages, like eases digestion, even cooking, etc, it’s not really necessary. Especially if you’re using high quality beans.
Should I salt the beans before cooking?
Salt or no salt is another heavily debated topic when it comes to cooking dry beans. Some argue that salting the beans while cooking will prevent the beans from softening. But salting is just the right way to go. Don’t believe me? Check out this article on Serious Eats, where Kenji went into in-depth experiment and shared what he had learned.
How to flavor pinto beans?
Pinto beans are one of the most popular beans here in the U.S. And for very good reasons!
These beans are versatile and take on flavors beautifully.
Make sure to season the cooking water well to give as much flavor as you can. Most often I use salt and taco seasoning, because it’s quick and easy. But if you would like to go an extra mile, add onion, shallots, garlic, bay leaf, or different herbs. Also, you can use chicken broth instead of water.
I don’t really know if it actually helps or not, but some say that kombu reduces gas-producing properties of beans. Because I have kombu on hand, I drop it in the pot with beans. Why not, right? Kombu is dried seaweed and can be found on Amazon.
How to store cooked pinto beans?
Store the cooked beans in the refrigerator for up to five days. You can also freeze cooked pinto beans for up to 8 months!
I like to freeze 2 cups of cooked beans per container, which is equivalent to one 15-oz can of beans. If using ziplock bag, fill the bag, squeeze all the air out and then flatten it. Place the flattened bags on a baking sheet and place in the freezer. Once fully frozen you can remove the baking sheet. This way it’s easier to store and defrost the beans.
The best way to use pinto beans is in this refried beans recipe!! So flavorful, you’ll never go back to canned ones.