Should I cook a full pound of dry beans?

One pound of dried pinto beans (about 2 rounded cups) will make close to 6 cups of cooked beans. You can cook half that amount and follow the same cooking times in this recipe. Or, you can cook a full pound of beans and freeze the extra cooked beans.

Do I need to add more than just water and beans to the pot?

Dried beans will cook just fine in only water, but the more ingredients you add the more flavorful the beans will taste. Salt always adds more flavor. You can also add a chopped or quartered onion and a few garlic cloves. A dried bay leaf and other spices will also add flavor. For more seasoning ideas, read the "seasoning" section in the blog post above.

Can I freeze cooked beans?

Sure! Go ahead and make a big batch of beans and freeze some for later. Cooked beans keep well in the freezer for up to 6 months, but usually taste best if eaten within 3 months. Freeze the beans in a Ziploc freezer bag or freezer-safe container, removing as much air as possible. You can drain the beans or freeze them in the bean broth they cooked in. You can freeze large portions or smaller portions.

How many cups of cooked beans are in a can of beans?

About 1 1/2 cups of cooked beans equals a 15-oz can of beans.

Can I just press the bean/chili button on my Instant Pot to program the cooking time for beans?

On my Instant Pot, the bean/chili mode automatically cooks for 30 minutes at high pressure. Rarely is this exactly the right amount of time for dried beans, so it's better to manually program the cooking time depending on what type of bean you are cooking.

Why did my beans turn out hard/tough?

There are several possible reasons. You might not have cooked the beans long enough. The beans might be old and not very fresh. Maybe you didn't add enough water. Or maybe there are acidic ingredients in the pot (like tomatoes or vinegar) that make beans tough. If the beans are low quality and old, they might never reach the creamy texture you want. But in most cases, you can simply put the lid back on the pressure cooker and cook the beans for a longer amount of time. Just make sure there is enough water in the pot to cover the beans.

How long do cooked beans keep in the fridge?

Cooked pinto beans will stay fresh for 5 to 7 days in the refrigerator.

How do I turn the cooked pinto beans into refried beans?

To make quick refried beans, drain the cooking water from the cooked beans, making sure to reserve 1 cup of the cooking liquid. Saute half of a finely chopped onion in oil or lard. You can add garlic if you like. Add the cooked beans and 1/2 cup of the reserved cooking liquid. Use a potato masher to mash the beans into the onion until the beans have the texture you want. Add more liquid if necessary. Season with salt. Add lime, grated cheese, cilantro, etc... if you like!

Instant Pot Pinto Beans (soaked and no soak)

Name: Instant Pot Pinto Beans (soaked and no soak)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 pound (about 2 cups or slightly more) dried pinto beans; 6 cups water; 1 teaspoon salt; Optional: 1 onion, peeled and quartered; Optional: 4 garlic cloves, peeled and smashed with your palm

Instant Pot Pinto Beans (soaked and no soak)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

The easiest way to cook dried pinto beans is in your Instant Pot! This recipe gives the cooking time for both soaked Instant Pot pinto beans AND no soak pinto beans.

This recipe is for a full pound of dried beans, but you can halve the recipe and follow the same cooking times.

You only need dried pinto beans, water and salt to make this recipe. However, you can also add onion, garlic and other seasonings to make the beans even more flavorful.

Total Instant Pot Cooking Time
15 minutes to reach pressure, plus
Soaked beans: 15 minutes + natural release
Un-soaked beans: 40+ minutes + natural release

Author: Jenny Meier | Kitchen Skip blog
Prep Time: 5
Cook Time: 15
Total Time: 20 minutes
Yield: 6 cups cooked beans 1x
Category: Side dishes
Method: Instant Pot
Cuisine: Mexican
Diet: Vegan

Ingredients

Units Scale

1 pound (about 2 cups or slightly more) dried pinto beans
6 cups water
1 teaspoon salt
Optional: 1 onion, peeled and quartered
Optional: 4 garlic cloves, peeled and smashed with your palm

Cook Mode Prevent your screen from going dark

Instructions

If you'd like to soak the beans before cooking them, read the soaking instructions in the Notes section below or in the blog post above.
If you've already soaked the beans (or you don't want to soak the beans) then the next step is combining the dried pinto beans, water and salt in the Instant Pot.
Add optional ingredients for more flavor, such as onion and garlic.
Program the cooking time:
Soaked beans: 15 minutes, high pressure
No-soak beans: 40+ minutes, high pressure
When the cooking time is done, let the pressure release naturally (or at least for 10 minutes).
When the pressure has released, open the lid and check the beans. If they aren't as soft you as want, you can secure the lid and program the Instant Pot to cook for 5 minutes more. Repeat this as many times as needed. This is most likely to happen with beans that have not been soaked. Depending on the brand of dried beans, un-soaked pinto beans can take up to a total of 50 minutes to cook fully.
There will be flavorful broth in the pot with the beans. If you store the beans in the refrigerator with the broth, the beans will slowly soak up the broth, giving the beans a creamier texture. Or, you can gently simmer the beans in the Instant Pot for 5 to 10 minutes to reduce and thicken the broth immediately. You also have the option of just draining off the liquid in a colander if you want beans that are less brothy.

Notes

How to Soak Beans

There are two ways to soak beans, a long soak or a quick soak.

Long soak: In a large bowl, combine dried beans and enough water to cover the beans by at least 2-inches. The beans will expand while they soak, which is why it's important to use a large bowl so the water doesn't overflow. For more flavorful and tender beans, add 1 tablespoon of salt (or 2 tablespoons kosher salt) for every pound of beans. Soak 6 to 12 hours. The longer the beans soak, the faster they will cook. Drain, rinse, then cook.

Quick soak: Quick soaking is a shortcut if you don't have time (or forget!) to soak beans overnight. To quick soak any type of bean, put the beans in a pot with enough water to cover the beans by at least 2-inches. For more flavorful and tender beans, add 1 tablespoon of salt (or 2 tablespoons kosher salt) for every pound of beans. Bring the water to a full boil then turn off the heat. Let the beans soak for an hour. Drain, rinse, then cook.

This recipe was tested in a 6-quart Instant Pot Duo.

The recipe can be halved (1 cup /8 ounces beans + 3 cups water + 1/2 tsp. salt) and the cooking time stays the same.

When cooking beans in an Instant Pot, never fill the Instant Pot above the 1/2 line marked on the inside of the pot. Only filling the pot halfway gives beans plenty of room to expand and release starch as they cook.

Leftover beans can be frozen for up to 6 months in a freezer bag, with or without liquid.

Find it online: https://www.kitchenskip.com/instant-pot-pinto-beans/