Instant Pot Pinto Beans (No Soaking). A simple, delicious pot of beans. Cook pinto beans, from dry beans, in about an hour thanks to pressure cooking.
I already have a pinto bean recipe on DadCooksDinner. But the recipe I use the most, simple Instant Pot Pinto Beans, aren’t on the blog. Let’s fix that, shall we? Here’s the method I use on weeknights.
No soaking, no fancy stuff, just a simple pot of beans, cooked from dried in about an hour. But if you really want to get fancy, make refried beans with these pinto beans: Instant Pot Refried Pinto Beans If youre looking for another bean recipe, check out my red kidney beans in instant pot. [feast_advanced_jump_to].
How Much Water Do You Put in an Instant Pot for Pinto Beans? A Complete Guide
Cooking beans in an Instant Pot is a quick and easy way to prepare tender, perfectly cooked beans without needing to soak them first. However, getting the water amount right is key to ensuring your beans turn out perfectly.
When cooking pinto beans in an Instant Pot the standard water-to-bean ratio is
- 3 cups water to 1 cup dried pinto beans
This 3 1 ratio yields tender beans with the right consistency every time Here’s a more detailed breakdown of how much water to use when cooking varying amounts of pinto beans in an Instant Pot
- For 1 cup pinto beans, use 3 cups water
- For 2 cups pinto beans, use 6 cups water
- For 3 cups pinto beans, use 9 cups water
- For 4 cups pinto beans, use 12 cups (3 quarts) water
The 3:1 water-to-bean ratio is a good guideline to follow when cooking any amount of pinto beans in your Instant Pot.
Why the 3:1 Ratio Works
Using 3 cups of water for every 1 cup of dried beans provides enough water for the beans to hydrate and cook properly. Here’s why this ratio works so well:
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Allows beans to fully hydrate: Dried beans expand significantly when cooked, nearly doubling or tripling in size. The extra water gives them room to hydrate thoroughly and expand.
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Prevents burning: Having ample water in the pot ensures the beans cook gently and evenly, preventing scorching on the bottom of the pot.
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Enables even cooking: The water circulates and penetrates the beans so they cook uniformly, not just on the outer surfaces.
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Provides cooking liquid: The resulting bean broth provides moisture and flavor. Draining it would discard all those nutrients!
Tips for Cooking Pinto Beans in an Instant Pot
Follow these tips for foolproof, perfectly cooked pinto beans every time:
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Always use the 3:1 water-to-bean ratio outlined above.
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Rinse beans before cooking to remove debris.
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Add beans and water to pot. No need to soak beans first!
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For flavor, use vegetable or chicken broth instead of water.
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Stir beans before closing lid to prevent sticking.
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Cook at high pressure for 35 minutes, then allow natural pressure release for 15 minutes.
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Check beans for doneness before serving. Cook longer if needed.
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Add seasonings after cooking if desired. Salt can prevent beans from softening.
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Drain excess liquid or use it as a flavorful bean broth for soups!
Signs Your Instant Pot Beans Didn’t Have Enough Water
If you didn’t use enough water in your Instant Pot, you may end up with the following:
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Dry, crunchy beans that are hard in the middle
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Beans scorched on the bottom of the pot
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Beans that are stuck to the bottom of the pot
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Beans that are only partially cooked through
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Pot unable to pressurize properly or pressurize time takes much longer
To avoid these issues, always stick to the 3:1 water-to-bean ratio. It’s better to have a little too much water than not enough. The extra water ensures tender beans every time.
What If My Beans Come Out Too Watery?
Sometimes even when following the proper Instant Pot bean water ratio, your finished beans may come out a little too moist or watery for your preferences. Here are some solutions:
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Scoop out and drain away some of the excess cooking liquid.
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Let the beans sit for 10-15 minutes with the lid off to allow some liquid to evaporate.
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Mash or puree a portion of the beans into the liquid to create a thicker consistency.
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Simmer the bean mixture uncovered for 5-10 minutes to reduce the liquid.
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Add a teaspoon of cornstarch dissolved in a little water to thicken the liquid.
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For next time, reduce the water amount slightly, keeping a minimum 2:1 ratio.
Cooking Beans from Scratch vs. Canned
Cooking your own beans from scratch has many benefits compared to using canned beans:
More nutrients: Beans cooked from scratch retain more nutrients like B vitamins, potassium, iron and zinc. Canned beans lose some nutrients from the canning process.
Better taste: Homecooked beans have a fresher, richer flavor. Canned beans can have a dull, metallic taste from the can.
Less sodium: Canned beans are packed in a salty brine, whereas you control the sodium when cooking your own.
More economical: Dried beans cost just a fraction per serving compared to canned beans.
More versatility: Cooked-from-scratch beans can be used right away or meal prepped in multiple ways.
Better texture: Homecooked beans tend to have a better consistency compared to mushier canned beans.
So while canned beans are convenient, beans cooked yourself have superior nutrition, flavor, and texture. The Instant Pot makes preparing your own beans fast and easy!
Tips for Meal-Prep and Storing Leftover Instant Pot Beans
Here are some tips for storing cooked Instant Pot beans:
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Let beans cool completely before transferring to airtight containers.
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Fridge: Store in their cooking liquid in a sealed container for up to 5 days.
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Freezer: Portion beans into freezer bags or containers for up to 6 months.
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Reheat gently on the stovetop or microwave, adding more broth as needed to prevent drying out.
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Freeze bean broth into ice cube trays for easy use later.
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Use beans throughout the week in tacos, burritos, soups, chili, etc.
Sample Recipe: Instant Pot Pinto Beans
This simple recipe uses the ideal 3:1 water-to-bean ratio for tender, tasty pinto beans perfect for any dish:
Ingredients:
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1 cup dried pinto beans
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3 cups water or vegetable broth
Instructions:
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Rinse beans to remove any debris.
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Add beans and water/broth to Instant Pot. Stir well.
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Secure lid, ensuring vent is sealed. Cook on high pressure for 35 minutes.
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Allow natural pressure release for 15 minutes, then quick release remaining pressure.
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Check beans for doneness. Cook longer if needed.
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Drain excess liquid as desired and season beans to taste.
Get this easy recipe plus many more in the Instant Pot Bean Cook Times Cheat Sheet.
Perfectly cooking beans in an Instant Pot comes down to using the right water-to-bean ratio. Be sure to use 3 cups water for every 1 cup dried pinto beans. This provides enough hydration for the beans to cook evenly and expand fully while preventing scorching.
Follow the tips in this guide for tender yet firm beans every time. With the fast cooking convenience of the Instant Pot, you can skip soaking and easily cook beans from scratch to enjoy their superior flavor, texture and nutrition compared to canned.
Do You Need to Soak Beans Before Pressure Cooking?
I get the “to soak, or not to soak?” question all the the time. I don’t soak my pinto beans in this basic recipe. They don’t need an overnight soak, and cook to tenderness with 40 minutes at high pressure.
That doesn’t mean you can’t soak the beans. They turn out fine, though the bean broth isn’t quite as full bodied. Soaked beans cook much quicker, 18 minutes at high pressure. That’s what I use when I’m cooking beans with other things. The shorter cooking time keeps the whole dish from getting too done just to get the beans soft.
This is a simple dried bean recipe, so the ingredients list is pretty basic:
- Dried pinto beans
- Onion
- Bay leaf
For details, see the recipe below.
- Don’t have an onion? Use a few cloves of garlic that haven’t been peeled instead.
- Dont have a bay leaf? Skip it. The beans will still be good.
- Put chicken broth (preferably homemade chicken broth) in place of the water if you want the beans to be richer. If youre vegetarian (or vegan), you can use vegetable broth. (You can also just use water; the recipe is vegan as it is.) If you buy broth from the store, look for low-sodium broth and don’t add sea salt. Store-bought broth is already salty.
- If you want to add some flavor to the beans, put a teaspoon of ground cumin or ground chili powder in the pot with them.
A 6-quart pressure cooker. Pressure cooker dried beans are one of the reasons I became a pressure cooker convert. Try them – you’ll never go back to canned beans. (Okay, maybe you will for ease of use; see the Storage section for ideas on how to freeze beans ahead of time.) ).
Other Tips and Tricks
- Quick Release: I quick release the pressure for these beans. The sudden drop in pressure brings the water to a boil, which breaks down the starch in the beans and makes the pot liquid thicker.
- Natural Release: Five minutes should be added to the time of the pressure cooking if you want to use a natural release. Allow at least 15 minutes for the pressure to drop on its own after the cooking time is up. You can either let it fall all the way or quickly let go of any pressure that’s still there if you need to.
- Salt your bean water! “Salt toughens beans” is a myth. Adding salt to the beans before cooking helps them taste good all the way through. It also helps with older beans. Speaking of older beans.
- Baking soda helps old beans get tender by adding baking soda to them. This is why I put it in most of my bean recipes.
- Stir the beans, lock the lid, and pressure cook for five more minutes if they are still tough after the cooking time is up. Watch out for any “floaters” at the top of the pot. To cook, beans that are older take longer. If the beans have been on the shelf at your store for a while, they may need even more time.
- Simmer to make the liquid thicker: If you have time and want the bean liquid to be thicker, simmer the beans for 20 minutes after pressure cooking. The Instant Pot is in Sauté mode with the low setting. The timer is set for 20 minutes, and the lid is left off to let the broth evaporate.
Instant Pot Pinto Beans | HOW TO MAKE PERFECT PINTO BEANS | NO soaking necessary
FAQ
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