Instant Pot Mexican Beans: Pinto Beans

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I love to cook Instant Pot Mexican Beans in my pressure cooker. They are not only a great source of protein and full of goodness, Mexican beans taste delicious. In fact I love this recipe for so many reasons including the fact it’s a budget friendly instant pot recipe.

I am sure you will love this tried and true Mexican Beans Instant Pot recipe as much as my family does.

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Pinto Beans Nutrition

Cooking Instant Pot Pinto Beans is super good for your health. Pinto beans are also known as frijol pinto in Spanish which translates into the word speckled bean. Pinto beans are super popular in Northern Mexico and the Southwestern United States.

Pinto beans have many health benefits and are full of dietary fibre. They are low in fat and contain plenty of folate, vitamin B1, and vitamin B6 as well as the minerals copper, phosphorus, iron, magnesium, manganese, and potassium.

This Mexican Beans Instant pot recipe is super healthy and a great recipe for diabetics as pinto beans can help to regulate blood sugar levels. Pinto beans are great for lowering cholesterol which is why I highly recommend this Pinto beans Instant Pot recipe.

How Long To Soak Pinto Beans?

Whilst you can cook dried pinto beans I always recommend soaking Pinto beans before use. Soaking pinto beans allows you to remove some of the indigestible sugars which can cause stomach upset and gas. Soaking your pinto beans for up to 12 hours is highly recommended.

RELATED POST: INSTANT POT DRIED BEANS CHEAT SHEET

INSTANT POT MEXCAN BEANS COOKING TIMES

• Instant Pot Mexican Beans (serves 6-8)
• Prep time: 10 minutes (+12 hours of soaking)
• Cook time: 45 minutes 
• Total: 55 minutes (+12 hours of soak time = 12 hr. 55 minutes)

iNGREDIENTS NEEDED FOR This Mexican Pinto Beans Instant Pot Recipe

Ingredients:

• 1-pound dry pinto beans
• ½ small white onion chopped
• 4 TBSP minced garlic 
• 1 jalapeño (seeds and ribs removed and chopped)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ¼ teaspoon black pepper
• 1 TBSP garlic powder
• 4 cups water 
• 1 TBSP salt or more to taste

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How to make instant pot mexican pinto beans

• Soak 1-pound dried pinto beans in 4 cups of water for at least six hours, if not overnight. I like to soak them in the instant pot for less clean up!
• Pour the pinto beans into a colander. Rinse the pinto beans well. Discard the water that the beans were soaked in.
• Add the pinto beans back into the instant pot. Add in your remaining ingredients, including four more cups of water.

• Close the instant pot by screwing on the lid and closing the valve by pushing it away from you. Set the instant pot to high pressure for 20 minutes (it will take the instant pot to come to pressure in about 10 minutes.)
• For 15 minutes, allow your instant pot to naturally release. After the 15 minutes, manually release by opening the valve with a hot pad or towel to prevent from the hot steam.
• Open your instant pot and give your beans a stir.
• You can serve your Instant pot Mexican beans in a bowl by themselves, or on a plate with your favorite Mexican dish! Top with cilantro, jalapeños, or more onion! Enjoy

Useful Post: Which Instant Pot Do I Buy? How Do I Decide?

Do you love these Instant Pot Pinto Beans? Why not try out the following?

• Spicy Instant Pot Marinara
• Instant Pot Honey Chicken
• Instant Pot Lo Mein Recipe
• Mexican Potatoes
• Instant Pot Glazed Carrots
• Instant Pot Chocolate Cake
• Instant Pot Creme Brulee
• Instant Pot Beef Recipes
• How To Cook A Roast Chicken In The Instant Pot
• Portion Control After Gastric Bypass Surgery

Continue to Content

Yield: 4

Delicious Instant Pot Mexican Beans

Print

If you are looking for a full of protein meal yet with tight budget, then this Instant Pot Mexican Beans is perfect for you. Try this one now!

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 1-pound dry pinto beans
• ½ small white onion chopped
• 4 TBSP minced garlic
• 1 jalapeño (seeds and ribs removed and chopped)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ¼ teaspoon black pepper
• 1 TBSP garlic powder
• 4 cups water
• 1 TBSP salt or more to taste

Instructions

Soak 1-pound dried pinto beans in 4 cups of water for at least six hours, if not overnight. I like to soak them in the instant pot for less clean up!

Pour the pinto beans into a colander. Rinse the pinto beans well. Discard the water that the beans were soaked in.

Add the pinto beans back into the instant pot. Add in your remaining ingredients, including four more cups of water.

Close the instant pot by screwing on the lid and closing the valve by pushing it away from you. Set the instant pot to high pressure for 20 minutes (it will take the instant pot to come to pressure in about 10 minutes.)

For 15 minutes, allow your instant pot to naturally release. After the 15 minutes, manually release by opening the valve with a hot pad or towel to prevent from the hot steam.

Open your instant pot and give your beans a stir.

You can serve your Instant pot Mexican beans in a bowl by themselves, or on a plate with your favorite Mexican dish! Top with cilantro, jalapeños, or more onion! Enjoy

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 423Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1791mgCarbohydrates: 77gFiber: 19gSugar: 3gProtein: 26g

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About Angela Milnes

Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!