Instant Pot Pinto Beans (No Soak Recipe)

This simple instant pot pinto beans recipe yields 6 cups of cooked beans with no pre-soaking required.


  • 1 pound pinto beans 2 cups
  • 1 large onion chopped (optional)
  • 4 cups broth or stock
  • 4 cups water*
  • 1 tablespoon cumin ground
  • 1 teaspoon chili powder
  • 1 teaspoon garlic granules or powder
  • 1 teaspoon salt**


  1. Add all ingredients directly into your instant pot and stir to distribute the seasoning.
  2. Seal the instant pot lid and set the steam valve to sealed.
  3. Set the pot to pressure cook for 35 minutes at high pressure.
  4. The pot should take about 10 minutes to come up to temperature before beginning the pressure cooking cycle.
  5. Allow the beans to cook for 35 minutes at high pressure.  When the cycle ends, allow the pot to cool for at 15-20 minutes (natural depressurization) before switching the steam vent over to "venting."  Allow all the steam to vent before opening.
  6. Open the pot, being careful to tilt the lid away from you as you lift it to direct the steam away from you.
  7. Use a slotted spoon to serve the beans, leaving the cooking liquid behind.

Recipe Notes

*If you've planned ahead and soaked your beans overnight, you can skip this extra 4 cups of water.  Overnight soaked beans only need about a quart of liquid, while dry un-soaked beans need two quarts (8 cups).  If your beans are presoaked, they only require 28-30 minutes of pressure cook time. **Most recipes for beans have you add 2 full teaspoons of salt per pound of beans.  I found this makes them quite salty, and I prefer 1 teaspoon.  Adjust to your own tastes.