Instant Pot Pinto Beans (No Pre-Soaking)

Dry beans are suuuuper cheap, and they are great for stretching a buck. I barely buy canned beans much anymore. I mostly keep canned ones on hand for emergencies.
You can make them ahead, portion them out and freeze them if you wish.

Sometimes I make a batch of these Instant Pot pinto beans at the beginning of the week, along with some rice, and we eat them for lunch all week with various toppings: diced avocado, cilantro, hot sauce, salsa, et

Instant Pot Pinto Beans (No Pre-Soaking)
Course Side Dish
Cuisine American
Keyword instant pot, pinto beans, pintos, vegan, vegetarian
Prep Time 1 minute
Cook Time 1 hour 26 minutes
Total Time 1 hour 27 minutes
Servings 8
Calories 196 kcal


1 pound dry pinto beans
5 1/2 cups water
1 2/3 Tablespoon Better Than Bullion vegetable base
salt and pepper to taste (Honestly, mine didn't need any. The BTB flavored them perfectly. Taste them first.)
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Rinse off your pinto beans, and drain them using a wire mesh strainer.
Add them to the Instant Pot, along with the water and Better Than Bullion vegetable base.
Close and lock the lid, and cook on manual high pressure for 45 minutes. Note: It will take several minutes to come to pressure.
Allow the pressure to naturally release (Do not use the valve, but let it sit until the pressure indicator pin drops on its own. Mine took about 26 minutes, FYI.)

Recipe Notes

45 minutes is the pressure cook time, but this will take longer than that to cook. The pot takes a little while to come up to pressure, plus about 25 minute to naturally release.

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