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This Instant Pot Pinto Beans Recipe is saucy, savory, and so delicious. Hands-off and fuss-free, it’s one of my favorite easy side dishes for busy weeknights and meal prep.
Naturally gluten-free, dairy-free, nut-free, and super filling, pinto beans in the Instant Pot are one of the easiest ways I sneak extra fiber and plant-based protein into my diet. Plus, they pair well with everything!
Saucy, Savory Instant Pot Pinto Beans
Ever since coming back from my trip to Costa Rica, I’ve been making a huge pot of beans every week. Typically, I stick with my Instant Pot black beans, but I wanted to switch things up a little. So, I tested a version with pinto beans, too.
Even easier than my black beans recipe, these pinto beans are just as delicious! I could eat a big bowl of them all on their own, topped with fresh cilantro, chopped onion, crispy turkey bacon, jalapeño slices, or flaky salt. However, my family prefers them as a side with rice pilaf and proteins like Costa Rica shrimp or air fryer chicken. No matter how you serve them, they’re guaranteed to be an instant favorite!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Dried Pinto Beans: Use 2 cups of dried pinto beans. Pre-cooked or canned beans will become too soft and mushy.
- Luisa Sazón Seasoning: Savory, smoky, and subtly spicy, this is my secret to the best flavor! I find the seasoning plenty flavorful on its own, but you can enhance it even further with paprika, cumin, chili powder, or garlic powder, if desired. Or, substitute homemade sazón seasoning.
- Tomato Paste: This combines with water and the seasonings to create a saucy cooking liquid, giving the beans incredible depth.
- Salt: Don’t skip this! The finishing touch, it enhances the rest of the ingredients.
How to Make Instant Pot Pinto Beans
- Overnight soak: Submerge your dry beans in water, and let them soak overnight. This softens them, promoting even cooking and making them easier to digest.
- Cook: Transfer the soaked and drained pinto beans to your Instant Pot with water. Seal the lid, and pressure cook on high pressure. Once the timer goes off, allow the pressure to natural release, then carefully release any remaining pressure.
- Sauté and simmer: Switch the Instant Pot to the sauté mode, and stir in the seasoning and tomato paste. Let the beans cook, stirring occasionally to prevent sticking, until the liquid thickens.
- Serve: Season to taste, and enjoy warm!
Kitchen Tools I Use
Serving Suggestions
There are truly endless ways to enjoy these Instant Pot pinto beans! If you’re looking for inspiration, some of my favorite serving suggestions include:
- Spooning them over coconut rice, cauliflower rice, or herb and garlic quinoa for a plant-based bowl with oven roasted vegetables. You can also add air fryer steak or chorizo for even more protein!
- Stuffing them into oven baked beef tacos, 15-minute chicken tacos, or breakfast burritos.
- Using them as a topping with fried, soft-boiled, or scrambled eggs.
More Delicious Ways to Use Beans
Instant Pot Pinto Beans
Ingredients
- 2 cups dried pinto beans
- 6 cups water
- 3-4 tablespoons Luisa Sazón seasoning*
- 2 teaspoons tomato paste
- Salt to taste
- Optional garnishes: Cilantro jalapeno slices, flaky salt
Instructions
- Soak beans overnight for optimal digestion.
- Add the dried pinto beans and water to your Instant Pot.
- Seal the lid and cook on high pressure for 30 minutes.
- Allow a natural release for 15 minutes, then carefully release any remaining pressure.
- Switch the Instant Pot to sauté mode.
- Stir in the seasoning and tomato paste until well combined.
- Let the beans simmer for about 20 minutes, stirring occasionally, until the liquid thickens and becomes rich and flavorful.
- Taste and season with salt as needed. Serve warm and enjoy.
Notes
– Transfer cooled Instant Pot pinto beans to an airtight container. They will keep fresh in the fridge for 4-5 days or in the freezer for up to 3 months.
– To serve, thaw frozen beans in the fridge overnight. Then, reheat in a skillet on the stovetop over medium heat or in 20-30 second increments in the microwave. Add a splash of water or broth to loosen the sauce back up.
