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    Home » Simple Vegan Recipes » Instant Pot Recipes

    6-Ingredient Instant Pot Pinto Beans

    Last Modified: Jul 9, 2020 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    Instant Pot Pinto Beans in a white bowl with a spoon, jalapeños, and cilantro
    pinto beans in the Instant Pot after cooking
    Instant Pot Pinto Beans in a white bowl with a spoon, jalapeños, and cilantro
    image collage showing pinto beans in a bowl with jalapeños, the ingredients on a cutting board, and the pinto beans in Instant Pot before serving
    image collage showing sautéed onions in the Instant Pot, the pot with the lid on, the cooked pinto beans in the Instant Pot, and a serving suggestion

    Hearty, smoky Instant Pot pinto beans are an easy, versatile dish that you'll come back to again and again. No soaking required!

    Instant Pot Pinto Beans in a white bowl with a spoon, jalapeños, and cilantro

    The best part: you only need six ingredients to make them (not counting salt).

    Jump To:
    • Making pinto beans in the Instant Pot without soaking
    • Why cooking times can vary
    • How to serve Instant Pot pinto beans
    • Storage directions
    • Vegan Instant Pot Pinto Beans Recipe
    • Frequently asked questions

    Making pinto beans in the Instant Pot without soaking

    One of the joys of using a pressure cooker, like the Instant Pot, is its speed, and that speed really shines in the beans department.

    pinto beans, onions, broth, and spices in bowls on a wooden cutting board

    Unlike on the stovetop, where unsoaked beans take hours to simmer, Instant Pot pinto beans only cook for about half an hour.

    No, for real. These beans are that easy, because pressure cookers are made of magic. Or science. One of those!

    image collage showing sautéed onions in the Instant Pot, the pot with the lid on, the cooked pinto beans in the Instant Pot, and a serving suggestion

    To make these pinto beans start with a quick saute, then add your remaining ingredients to the pot. Cook at pressure for 25 minutes, salt to taste, and you're ready to devour.

    The result is a pot of beans that's:

    • smoky
    • savory
    • melt-in-your-mouth
    • creamy

    What I love most about this recipe, besides its ease, is its versatility. There are so many ways to serve up these flavorful beans!

    Why cooking times can vary

    Any time that you cook dried beans, cooking time varies depending on the age of your beans and how you stored them.

    pinto beans in the Instant Pot after cooking

    Older dried beans take longer to get tender, because they can lose moisture as they sit in the pantry. If you don't use an airtight container, they may take longer, as well, because they lose more moisture that way.

    Just keep adding a couple of minutes at a time until you reach your desired consistency. If the pot starts to look dry, add ¼ cup of water or broth before sealing and cooking again.

    Instant Pot Pinto Beans in a white bowl with a spoon, jalapeños, and cilantro

    How to serve Instant Pot pinto beans

    You can use these pintos anywhere you'd use seasoned pinto beans. Here are a few ideas to get you going:

    • Dish them into a bowl with the broth, soup-style with a scoop of guacamole on top.
    • Pile them onto corn tortillas with your favorite taco fillings, top with vegan cheese, and bake for easy vegan tostadas.
    • Serve them in tacos with crispy avocado.
    • Dish them up over rice or quinoa with your favorite veggies for a quick burrito bowl.
    • Spoon them onto vegan nachos.

    Storage directions

    If you do have leftover pinto beans, there are two storage options: fridge or freezer.

    • Keep your beans in the refrigerator in a sealed container for around three days. They taste even better the next day, so this is a great make-ahead dish!
    • Store them in the freezer. Transfer your cooled beans to an airtight container, and store in the freezer for up to three months. They'll still be good beyond that, but after three months, the flavor won't be as good as the day you made them.
    Instant Pot Pinto Beans in a white bowl with a spoon, jalapeños, and cilantro

    Vegan Instant Pot Pinto Beans Recipe

    Hearty, smoky Instant Pot pinto beans are an easy, versatile dish that you'll come back to again and again. No soaking required! 
    Prevent your screen from going dark
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Vegan
    Keyword: instant pot pinto beans, pressure cooker pinto beans, vegan instant pot pinto beans
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 273kcal
    Author: Becky Striepe

    Ingredients

    • 1 tablespoon olive oil
    • 1 cup chopped sweet onion
    • 1 tablespoon minced garlic - or more, if you like things more garlicky
    • 2 cups dry pinto beans - picked over and rinsed
    • 2 tablespoons smoked paprika - or 1 tablespoon chili powder and 1 teaspoon liquid smoke
    • 4 cups vegetable broth
    • salt - to taste

    Instructions

    • Use your Instant Pot's saute function to heat the oil, then add the onion and garlic along with a pinch of salt. Saute for a few minutes, until the onion starts to brown. Press Cancel on your pot.
    • Add the beans, paprika, and broth. Stir, then lock the lid. Cook at high pressure for 25 minutes, and do a 10-minute natural release. After 10 minutes, quick release the remaining pressure, and taste one of the beans. If they're not at your desired softness, replace the lid and cook for another 5 minutes, quick release, and taste again. 
    • Once the beans are at your desired texture, season with salt to taste and serve.

    Equipment

    • Instant Pot

    Video

    Notes

    Cooking time varies depending on the age of your beans. Older dried beans take longer to get tender. Just bring to pressure for an extra 5-10 minutes, if needed, until you reach your desired consistency.
    Leftovers will keep in the fridge for up to 3 days or in the freezer for up to 3 months.

    Nutrition

    Nutrition Facts
    Vegan Instant Pot Pinto Beans Recipe
    Amount per Serving
    Calories
    273
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    1
    g
    5
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Sodium
     
    11
    mg
    0
    %
    Potassium
     
    994
    mg
    28
    %
    Carbohydrates
     
    46
    g
    15
    %
    Fiber
     
    12
    g
    48
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    15
    g
    30
    %
    Vitamin A
     
    1150
    IU
    23
    %
    Vitamin C
     
    6
    mg
    7
    %
    Calcium
     
    87
    mg
    9
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    Frequently asked questions

    Can you freeze these?

    You can freeze Instant Pot pinto beans for up to three months. Thaw them overnight in the fridge, then warm them up on the stovetop before serving.

    Are pinto beans vegan?

    They certainly can be! Many pinto bean recipe use bacon or other pig products as seasoning, but you can make deliciously smoky pinto beans without involving any pigs. The secret is smoked paprika.

    Do you need to soak pinto beans?

    Soaking beans, pinto beans included, reduces their cooking time. Because the Instant Pot cooks them so quickly, you don't need to soak them beforehand.

    If you're cooking your pinto beans on the stovetop, I would recommend soaking them overnight, so you won't have to cook them for as long.

    Do I need an Instant Pot to make these?

    You don't need an Instant Pot specifically, but you do need some sort of pressure cooker.

    You can make pinto beans on the stovetop, but the cooking time is much longer.

    More Vegan Instant Pot Recipes

    • Vegan Colcannon (stovetop or Instant Pot!)
    • Instant Pot Apple Pie Steel Cut Oats
    • Easy Vegan Instant Pot Risotto
    • Vegan 3-Bean Chili (Instant Pot or Stove Top)

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Anonymous

      September 03, 2021 at 1:35 pm

      5 stars
      it was really tasty! I added 2 tbs of Cumin and a jalepeno from my garden to spice it up, as well as a few chopped potatoes and it was delicious!

      Reply
      • Becky Striepe

        September 05, 2021 at 10:54 am

        Oh wow! Sounds like you turned it into a one-pot meal!

        Reply
    2. Sara

      January 06, 2021 at 4:48 pm

      5 stars
      These beans were so good! Ended up simply adding them to a bowl of brown rice and broccoli. So filling!

      Reply
      • Becky Striepe

        January 07, 2021 at 12:52 pm

        Ooh that sounds like a delightful dinner!

        Reply
    3. wall flower

      August 17, 2020 at 7:52 pm

      Must you add oil? I'm on the forks over knives diet and it oil is not to be used.

      Reply
      • Becky Striepe

        August 20, 2020 at 12:57 pm

        You can water- or broth-fry, if needed.

        Reply
    4. New Vegan GA

      August 10, 2020 at 8:51 pm

      Bland in flavor but quick and easy.

      Reply
      • Becky Striepe

        August 11, 2020 at 11:16 am

        Oh weird! Did you use fresh spices? Spices and even liquid smoke can lose flavor, if they sit in the pantry. These beans are definitely not bland.

        Reply
    5. Cadry

      May 14, 2019 at 3:48 pm

      Oh, I love the simplicity of this recipe! It's been way too long since I've made beans from scratch. And you've really cut down the cooking time here, thanks to the Instant Pot!

      Reply
    6. Dianne

      May 14, 2019 at 11:06 am

      5 stars
      Dried beans are always so much better than canned, and I love how you've made them so easy to prepare! Yum!

      Reply

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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