The BEST No-Soak Pinto Beans
Easy-to-make, Mexican-style pinto beans made in the Instant Pot.
Servings 8 - 10 (*before adjust amounts please read the notes below)
Equipment
- Instant Pot/Electric Pressure Cooker
Ingredients
- 1 lb dried pinto beans rinsed
- 1 medium white onion diced medium
- 1 medium tomato deseeded/gutted and diced medium
- 1 jalepeño sliced
- 3 large cloves garlic peeled and smashed
- 2 bay leaves
- 1 Tbsp sea salt
- 6 cups water
Instructions
- Add all of the ingredients to your Instant Pot.
- Close the lid and secure the valve to its "sealing" position. Use the manual setting to set the Instant Pot on high for *50 minutes. Once the 50 minutes is up, let the steam naturally release for 20 minutes.
- After 20 minutes, carefully switch the valve to its "venting" position. Stand back and let all the steam release before opening the lid. Remove the bay leaves. Enjoy the beans whole alongside your favorite Mexican main dishes, or move on to the next recipe *to refry.
Notes
*Reducing this recipe is not suggested. If increasing the recipe, be careful not to overfill your Instant Pot to an unsafe level.
*I like my beans super soft. If you prefer a firmer bean, reduce the cook time to 45 minutes (keep the natural release time at 20 minutes).
*Be sure to save all of the bean cooking liquid if using some or all of these beans to make refried beans.