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Instant Pot Mexican Pinto Beans

Instant Pot Mexican Pinto Beans

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!
Prep Time 12 hrs
Cook Time 25 mins
Total Time 12 hrs 25 mins
Course Main Course
Cuisine Mexican
Servings 6

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

Cooked pinto beans are freezer friendly!  Drain the beans well, then pour into a zip lock bag.  Freezer for up to 6 months.