Instant Pot Pinto Beans are a side dish staple around here. These are savory and wonderfully tender with just a kiss of porky smoky goodness. We eat them straight out of the pot, with our favorite Mexican dishes, and turn the leftovers into a variety of family favorite dishes.
With zero soak time and a quick trip in the Instant Pot, these will be your new go-to!
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Pinto Beans in the Instant Pot might be one of my favorite things ever. It's one of the easiest, minimal effort recipes in my arsenal. If you don't have one of these little cooking creatures, I highly recommend getting one.
These Instant Pot Pinto Beans would make my granny proud. In my opinion, they're perfect. The flavor is spot on with the smokey ham hock and the bay leaves. Everything simply goes into the Instant Pot and in an hour, you'll have to most wonderful, tender (and economical!) beans ever.
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Tips and Tricks
- Make sure to wash the beans thoroughly and go through them well. They can be quite dirty and can even be packaged with tiny rocks.
- Toss any dried beans that are broken. While they will not affect the flavor whatsoever, they can make the bean "liquor" cloudy. My granny always told me to toss them to get the nicest, clear broth. She said to do it, so, to this day, I do. Out with the broken beans!
- Keep them super simple and serve with just a few dashes of your favorite hot sauce. Mine is Crystal. It's reallllllll good!
- Don't forget the chow chow! If you've never enjoyed chow chow with pinto beans you're missing out.
- If you like them saltier, add more salt. I start with a good tablespoon in the beginning. Sometimes the ham hocks can be super salty, so I hold off adding more until after the cooking is done. You can always add it, but you can't ever take it away.
Put Your Spin On Them
- If you don't have smoked ham hock, feel free to add some bacon or a ham bone. You'll get great flavor in your pinto beans!
- Keep this recipe vegan by leaving out the pork all together.
- If using the beans for a Mexican type recipe, add spices like chili powder, smoked paprika, cumin and a touch of oregano.
- Top with a little pico de gallo and sour cream for a fresh, spicy kick!
- Spoon your favorite queso over the top for a comforting dish that we keep on repeat around here!
Instant Pot Pinto Beans Recipe
Ingredients
- 1 lb dry pinto beans (about 2 cups)
- 7 cups water
- 6-8 cloves garlic I toss them in whole
- 1 smoked ham hock
- 1 med yellow onion, cut into chunks
- 2 bay leaves
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground pepper
Instructions
- Begin by washing the pinto beans very well. They will be dirty, and sometimes, will be packaged with tiny stones. Be sure to go through them thoroughly. Once cleaned, add them to the bowl of the Instant Pot.
- Next, add the onions, garlic, smocked ham hock, bay leaves, kosher salt, and fresh ground pepper to the bowl of the pressure cooker. Pour in the water.
- Secure the Instant Pot lid and cook on high pressure for 1 hour.
- After an hour, you can let it depressurize naturally or do it manually. Either method is fine.
- After cooking, remove the ham hock. Shred the meat and add it back into the beans.
- Serve and enjoy!
Nutrition
Frequently Asked Questions
Is this Instant Pot Pinto Bean recipe gluten and/or dairy free?
Yes! It is both gluten-free and dairy-free! No need to worry about either dietary concern here!
Do I have to soak the beans first?
Nope! Not even a little. Straight into the Instant Pot they go!
What is the bean to water ratio rule?
The standard is 3 cups of water to 1 cup of dried beans. I use an additional cup of water because we love the cooking liquid and also for freezing purposes. When I freeze the beans I make sure they are completely covered with the cooking liquid to prevent any freezer burn.
Serving Ideas
When I first make a pot of beans, we usually enjoy them with either cornbread or simple cooked rice and sausage. However, the options are without limit.
- As a side for Taco Tuesday or a Mexican Themed Dinner Party
- Made into refried beans
- Spoon over nachos or rolled into burritos
- Turned into a creamy bean dip for chips and warm tortillas
- Bean and bacon burritos for an easy breakfast. This is my brother-in-law Rooster's favorite. Hi, Rooster!
- Added to your favorite beef chili
- Spooned into Mexican-inspired soup
If you're looking for more great ideas to serve with these pinto beans, try them as a fantastic side to my Chicken Enchiladas or these Red Beef Enchiladas! And, when we are in the mood for a super simple lunch or dinner, I'll heat up some flour tortillas and queso and we will enjoy them with a cup of warm beans.
Storage and Reheating Instructions
- The beans will stay good in an airtight container in the fridge for up to 3 days.
- To reheat in the microwave, cover with a damp paper towel and heat in small increments until warmed through.
- Freeze the cooked beans in air-tight containers. They'll stay good up to 3 months. Make sure you cover the beans with plenty of the cooking liquid to prevent freezer burn. When you're ready, simply let them thaw out in the fridge and turn them into your next masterpiece!
If you guys make this Instant Pot Pinto Beans, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Instant Pot Pinto Beans recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or Tik Tok!
Happy Cooking!
-Rufus
Other Fantastic Instant Pot Recipes
Instant Pot Taco Chicken - My go-to chicken recipe for tacos, nachos, burritos and more. It's quick and easy and absolutely delicious!
Instant Pot Carnitas - Wonderfully tender and perfectly seasoned pork that's just waiting for a tortilla and some garnishes. This is a staple around here and for good reason!
Instant Pot Chicken Thighs With Orzo - A one-pot meal. With the Instant Pot. Super simple chicken with a creamy orzo. SO good!
Amanda says
So easy. Wow. I will never do beans another way. We only had bacon, but it worked great!
Estelle says
These were so good and so easy! We made them for beans and cornbread and had plenty left over. Very good.
Rufus says
I'm so glad you liked them, Estelle!