Pinto Beans in the Instant Pot

jeanneben avatar
By Jeanne Benavidez
from Odessa, TX

These beans are cooked (with no over-night soaking) in @ 1 1/2 hours and taste like they have cooked all day. Great served with hot cornbread, soft-fried potatoes, sliced fresh tomatoes, green onions and homemade sweet or spicy Chow-chow…. YUMMMM…. Like my Mama used to make!!!

serves Several
prep time 15 Min
cook time 1 Hr 15 Min
method Pressure Cooker/Instant Pot


  • 1 1/2 lb
    dried pinto beans, rinsed well but not soaked
  • 8 oz
    smoked sausage, sliced
  • 1
    medium onion, diced
  • 4 clove
    minced garlic
  • 1 - 2
    jalapeno peppers, seeded and diced (optional)
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 tsp
    chili powder
  • 1 tsp
  • 1 tsp
    black pepper
  • 3 c
    chicken broth, vegetable broth or water

How To Make

  • 1
    Add all the ingredients to the instant pot. Put enough broth/water to cover the beans by 2 inches. Stir to be sure everything is combined and cover by liquid.
  • 2
    Secure the lid. Turn the steam valve to "sealing".
  • 3
    Push “Manual/Pressure Cook" and set the time to 75 minutes.
  • 4
    When the cycle completes, Natural Release for at least 10 minutes then Quick Release the remaining pressure.
  • 5
    Carefully open the lid; stir gently. Taste for doneness and seasoning. Occasionally, I have had to add an extra 10 minutes due to the hardness of the water or age of the beans… not sure. If they are not done, put the lid back on and pressure cook for another 5 or 10 minutes.
  • 6
    Notes: *The meat used can be diced ham or ham bone, cubed salt-pork, diced bacon, etc. Use whatever you like. These beans freeze well - freeze in portion-sized containers.