Instant Pot Mexican Pinto Beans are the best way to cook pinto beans from scratch. Just soak the beans overnight, then cook in your instant pot/pressure cooker with some spices and you’ve got yourself some delicious, Mexican spiced beans!
Lately I have been trying to incorporate at least one vegetarian dinner into my weekly meal plan. I used to be vegetarian years ago and sometimes wish I could go back to that. I do love meat, but not all the time. My goal to eat vegetarian a few nights a week has been successful due to the fact that my kids and husband love beans as much as I do. My Instant Pot Mexican Pinto Beans are the best way to cook pinto beans from scratch. Just soak the beans overnight, then cook in your instant pot/pressure cooker with some spices and you’ve got yourself some delicious, Mexican spiced beans!
I know canned beans are easier, but making pinto beans from scratch is SO worth it. I’ve been making this recipe for years, just kind of eye balling the spice ratio until one day I got it perfect and wrote it down. This is my go-to pinto bean recipe and I’m excited to share it with you!
My kids, my husband, and I were raised eating beans. I love beans… I could eat them every day. There’s nothing better than rice and beans. It’s so basic, affordable, and delicious when you pair them with the right ingredients. This recipe takes a little bit of planning, but I promise it’s worth it! I’ve found that soaking beans overnight helps with the cooking process and food digestion. Just rinse the pinto beans, then add to your instant pot/pressure cooker.
Cover the beans with water until the water is at least 2 inches over the beans. Add the lid, and let sit overnight for 10 hours, no longer than 12.
Drain and rinse the beans, set aside. Rinse the instant pot then add the beans back to the instant pot. Add Better Than Chicken Bullion paste (or cubes) and spices. Add water to the pot until the water covers the beans by 2 inches. Add and secure the lid close. Ensure the seal button is selected on the lid. Select the Beans cooking present and cook the beans for 25 minutes.
The best way to cook pinto beans from scratch. Just soak the beans overnight, then cook in your instant pot/pressure cooker with some spices and you’ve got yourself some delicious, Mexican spiced beans! I like to serve my beans with avocado slices, some crumbled Mexican cheese, fresh Pico de Gallo Salsa, and sour cream.
I hope you enjoy these bites of flavor!
Instant Pot Mexican Pinto Beans
Ingredients
- 2 Cups Whole Pinto Beans
- 2 Teaspoons Better Than Chicken Bullion Paste
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt
- 2 Teaspoon Cumin
- 2 Teaspoons Chili Powder
- 1 Teaspoon Paprika
- 1 Teaspoon Mexican Oregano
- 1 Teaspoon Onion Powder
Instructions
- The night before making, rinse the pinto beans and add to the instant pot. Add water to the pot until the water covers the beans by 2 inches. Add the lid to the instant pot and let sit for at least 10 hours, no longer than 12.
- Drain and rinse the beans, set aside. Rinse the instant pot then add the beans back to the instant pot.
- Add the Better Than Chicken Bullion paste (or cubes) and all the spices. Add water to the pot until the water covers the beans by 2 inches.
- Add and secure the lid close. Ensure the seal button is selected on the lid.
- Select the Beans cooking present and cook the beans for 25 minutes.
Notes
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