Instant Pot Mexican Pinto Beans

Growing up, dry beans were a staple in my family’s kitchen. With how often we make Mexican food in our house, I knew I needed to nail down the perfect Mexican pinto bean recipe. These beans are packed with flavor, incredibly easy to make in the Instant Pot, and freeze beautifully. They’ve become a household staple, whether I’m making a fresh batch for taco night or pulling a container from the freezer for an easy weeknight meal.

Total Time: 1.5 hours I Servings: 8

Ingredients

1 yellow onion, diced

3 large cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon pepper

2 cups dry pinto beans*

3.5 cups chicken broth

1 bay leaf

Salt to taste

Instructions

1. Set your instant pot to saute over normal or medium heat.

2. Saute onion and garlic for 3 minutes. Add cumin, chili powder, paprika, oregano, and pepper. Mix until well combined.

3. Rinse and drain pinto beans and add them to the instant pot. Mix until well combined.

4. Add the chicken broth and submerge the bay leaf into the broth.

5. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes.

6. After 35 minutes, quick-release the pressure. Stir the beans.

7. Secure the lid, set the valve to sealing, and cook on high pressure for another 35 minutes.

8. Quick release the pressure and season with salt to taste. Serve immediately.*

Notes

*This recipe works just as well with dry black beans.

*3 excellent serving suggestions:

1. Serve whole beans

2. Partially mash beans to thicken broth, leaving some whole beans (my personal favorite!)

3. Use an immersion blender to create more of a “refried bean” version.