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5 from 28 votes

Instant Pot Pinto Beans

Learn how to cook Instant Pot Pinto Beans (Pressure Cooker Pinto Beans) with the No Soak method! Hearty Creamy Instant Pot Mexican Pinto Beans (Frijoles Charros) makes a delish side dish or simple comforting bean soup, bursting with satisfying flavors.
Servings 6 - 8
Total Time 1 hr 30 mins



  • Cilantro


  • Render Bacon in Instant Pot: Before you turn on the heat, layer 6 slices of bacon in Instant Pot. *Note: We are using Instant Pot’s preheating heat to render & crisp the bacon.
    Heat up Instant Pot using “Sauté More” function. Flip bacon occasionally. Once Instant Pot says “HOT” (roughly 12 mins), the bacon should be done.
    Place bacon on a paper towel to absorb excess fat. If they are not done, brown for a few more minutes.
  • Saute Onion and Jalapeno: Add onion slices and jalapeno in Instant Pot. Cook for 3 ½ minutes. While the onions and jalapeno are sauteing, cut the bacon into bit size.
  • Saute Garlic and Spice: Add 3 bay leaves, ½ tsp ground cumin, ½ tsp dried oregano, and minced garlic in Instant Pot. Cook until fragrant (roughly 1 minute).
  • Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
  • Pressure Cook Pinto Beans: Add 2 tbsp (30ml) regular soy sauce, half of the bacon bits, well-drained pinto beans, and 3 ½ cups unsalted chicken stock in Instant Pot. Mix well and make sure all the beans in Instant Pot are submerged in the liquid.
    Carefully layer the crushed fire-roasted tomatoes on the very top. Do not mix after this.
    Close the lid and turn the Venting Knob to Sealing Position. Pressure Cook at High Pressure 45 mins + 20 mins Natural Release. Open the lid carefully.
  • Thicken & Season Mexican Beans: Release some of the starch by stirring with a wooden spoon over "Saute" function. Stir pinto beans until desired thickness.
    Taste the beans, then adjust seasoning accordingly (for reference, we added roughly 2 – 3 pinches of salt to season the Mexican Pinto Beans to open up the flavors).
  • Garnish Instant Pot Pinto Beans: Give pinto beans a final taste, then garnish. If you like it spicy, you can garnish the Mexican beans with jalapeno. Garnish with chopped cilantro and the remaining crisped bacon bits. Serve these tasty pinto beans immediately, and enjoy~


Fresh Dried Pinto Beans: although beans have a relatively long shelf life, older beans with varying dryness may take a much longer cooking time to be softened. Best to use fresh dry beans if possible.
Jalapeno: you can keep the jalapeno seeds to make the dish spicier. This dish is mildly spicy without the seeds.
Fire Roasted Tomatoes: use a high quality can of fire-roasted tomatoes for best results because it's one of the stars of this dish. 
Bacon: use bacon with some smoky flavor & aroma for greater depths of flavor for this recipe.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Calories: 438.34kcal


Calories: 438.34kcal | Carbohydrates: 46.8g | Protein: 21.74g | Fat: 18.38g | Saturated Fat: 6.02g | Cholesterol: 28.05mg | Sodium: 730.38mg | Potassium: 1059.67mg | Fiber: 10.43g | Sugar: 5.38g | Vitamin A: 483.79IU | Vitamin C: 16.37mg | Calcium: 115.52mg | Iron: 4.19mg